Thank you so much ! You are one of the first american cooking channel that takes care of adding information for europeans, with different standards it is usually difficult to stick to the recipe, and now I understand how to compare American and French flours! Very interesting take, and I hope it leads you to a more global appeal throughout Europe
This video was exceptional. I'll be sharing. I owned a pizzeria for 24 years and still occasionally teach classes on pizza making. I've never heard this explained better. Great job 😊
Hands down, this is the most complete and concise flour guide on the internet. All these took me months to discover and learn, and you done it in 30 min
I absolutely love the direction this channel has gone in. Really cool to see him finding his groove with his love of displaying and presenting data. Such an unusual gift that brings me so much joy whenever a new vid comes out! Thanks Ethan!
Unfortunately a 1 man band does not an orchestra make! One person simply can not do a 'genuine' deep dive on much of anything, said the person who went to school for 9 years at university to become a bona e fied 'scientist'!
not only would I love a cookie and bread. I'd also love a bread flour v wheat flour v rye flour video! Ethan goes full sourdough could be a series itself!
I think you might be my favorite educator on RUclips. I typically have the same mindset. Why is something better? How much extra work is needed? Do I value the differences enough to do all the extra work? Is it STILL the better option or was that because of some variable that changed? I LOVE your content. It's so ........ transparent... not sure what the best word is for it. But you are open about any bias you might have, it's 100% non-pretentious which is a gift you have. So refreshing. Genuine thank you. I get to learn how to present better from watching your content, and learn the content. It's a great combo.
Very interesting video. European here and I've been deep-diving into the world of flour myself for the past couple of years, in order to create the best pizza I can. So here are maybe some more rabbit holes for you. When I went to Italy for a short trip to learn how to make pasta (nothing fancy, it was a holiday trip), the chefs I met all said that "typo 00" is, like you thought previously, based upon how fine it is milled. Of course, there could be a language barrier preventing me from learning the finer details. However, I have noticed that when making pasta dough with type 00, the dough is a lot softer and smoother, almost silky smooth, as compared to dough made with regular grocery store flour. I'm a little surprised it's so expensive in the US, because it's like the standard flour they use in Italy. They use it in everything. But "type 00" says nothing about how good it is for pizza dough. This indeed has to do with the protein and gluten in the flour. I noticed this when I found some type 00 flour in my grocery store, specifically meant for pizza, which gave me terrible dough impossible to knead into a round pizza, without tearing the bottom. (Still a tasty pizza, though) Apparently in Italy they also have a W-value which indicates the level of gluten in the dough. The level of protein is related to the amount of gluten, but apparently it's not a direct relation. I don't know why yet. The type 00 flour that you used, Caputo Pizzeria, has a W-value of 260-280, which is strong and good for if you want to make the dough in the morning and the pizza in the evening. That same brand also has the "Chef" or "Cuoco" variety with a W-value of 300-320. Stronger and good to make dough that rests for 24 hours. Yeah, more gluten also means the dough can/should rest for longer. This also improves the taste from the yeast. That stronger dough can create a more airy, but crispy crust. You can also add a little semolina, which is yet another type of grain, to make the dough stronger and crispier. Did you know that the Neapolitan pizza recipe has no olive oil mixed in the dough, but the Roman recipe does? I bake my pizza's in the oven on a pizza stone (although I'm looking to buy that Ooni). It turns out, pizza dough doesn't brown without fire, except when you mix in some olive oil. So if you bake them in the oven, go for that Roman recipe. One thing I noticed when you were making the dough: try not to mix the yeast and the salt into the dough together. The salt will kill the yeast if its concentration is too big, so mix the yeast into the flour with some water, so it can already start, and add the salt last.
At one point I added oil out of curiosity. Then I noticed the dough is less sticky and easier to work with. And the pizza that came out had a nice crust at the bottom. Very easy decision to keep doing it.
I like how Ethan is slowly optimizing all of the components of pizza to create the greatest homemade pizza the world has ever seen. First San marzano tomatoes, then parmesan cheese, now dough. Next up… mozzarella cheese???
Fior di Latte VS. Mozzarella di Bufala VS. Burrata. Regular wet mozz VS. dehydrated mozz VS. smoked mozz. Standalone mozz VS. mixed with other cheese (e.g. Provolone or Parmigiano Reggiano).
@@xarcaz Mostly, I would want a comparison between low-moisture mozzarella, and provolone. I think provolone is superior to dehydrated mozz in texture, flavor, and low enough fat content that won't leech too much grease out when melting. My ideal and best-value cheese blend is a good provolone, homemade Buffalo mozzarella (if you're making certain pizzas leave out the mozz), and a good Parmasean Grana (less quality that real Reggiano, but better value overall).
KILLER video, dude. I've watched probably 100 different "bread" focused youtube videos in the past 2 or 3 weeks and this one was by far the most informative and succinct. No time wasted. Love it. This video alone is my 1% improvement for the day. Thank you!
I started buying King Arthur bread flour for making bread and I've noticed a big difference in how light and fluffy they are and got many compliments. Good content!
give yourself real nutrition, not these store bought "shelf stable for years" flour. grind your own wheat berries. your pizza crust will taste so much better.
Wow this video must have taken so much work, between all the tests, research, cleaning up after each test, and then putting it all together into a coherent presentation. Great stuff!
To the question of "that can be another video, if you guys are interested"... Yes. I will watch *all* of those. Professionally, I'm a research scientist, and my interest in food and cooking come through that particular lens. I really appreciate the depth of research you put into your videos, and your presentation is *spot on*. It's informative, but without being dense or inaccessible.
I use the King Arthur 00 flour for pizza in our brick oven, mainly for the ease of shaping. The chew is good too and after watching your video, realized the slower browning is valuable too in hot ovens.
I make biscuits and gravy pretty regularly and used White Lily flour for the first time. It was a night and day improvement over standard AP flour in the NE, and would wager a lot that those improvements carry over to cookies too. White Lily is milled from a soft wheat that has significantly less protein than hard wheat flours found in NE supermarkets. I'd imagine you need a pastry flour that has even less protein content than White Lily for cakes.
@@PorchPotatoMike Pancakes fall into the same category as cookies and biscuits. Those doughs and batters aren't kneaded, but they also aren't as delicate as cake. As a general guideline, you'll want a bread dough if you're kneading and want some chew. A soft wheat flour works best for non-knead recipes where you want a lighter texture, but is hard to find in many parts of the country. Pastry flour has even less protein than a soft wheat all purpose. And hard wheat all purpose will do a reasonable job for most recipes but may not yield exceptional results. Your results may vary and you should experiment, but I think this is a good starting point when assessing which flour to choose.
One thing I learned from getting an outdoor pizza oven a few weeks ago, some flours add enzymes to help with browning in home ovens. If you wanna cook pizza indoors, that's great, but if you wanna cook it outdoors in something like an Ooni or Roccbox, you wanna look out for that since it can make your crust burn easier
I can tell which store made pizza doughs have too much sugar or other added stuff because they burn to a crisp before the cheese is melted in my propane pizza oven lol so instead I stick to homemade dough with very little to no sugar to prevent burning
As a cook, these are the types of questions that are really important to explore and explain. Love your approach here Ethan, hope all is well. If you make it to Asturias in Spain and want to cook up some food, lemme know!
Why it's best sauce and cheese? I didn't see it xD Also no he took all bad flours, real good quality napolitan pizza is made with type 0, not 00. The masterclass was probably made for peoples who wanted to start a pizzeria, but it's a scam for who want to achieve quality.
There isn't as much to be said for cheese and sauce as there is for dough. For most people, the standard (low hydration) mozzarella cheese and 100% tomato sauce (with dash of olive oil) is probably best. Other cheeses (e.g. cheddar), like all toppings, are very subjective and vary a lot from person to person, nevermind country. You can season sauce the same way way you season anything: to taste. Dough on the other hand requires a lot of prior knowledge as you can't just taste it halfway through and can't easily adjust it either. I usually combine shredded mozzarella (or fresh mozzarella but put in the freezer for 15mins, but this can make pizza soggy more easily since it's high hydration moz), cheddar, tomato passata and garlic with mixed Italian herbs to taste
A bit further from on-topic, but I'd love a deep-dive on thickeners. Wheat flour, corn starch, rice flour, more obscure options like potato starch and sweet rice flour (that last one I'm especially interested in). How powerful they are as thickeners compared to each other, differences in mouthfeel or flavor, how well they hold up in the fridge or freezer, even roux versus slurry. I have a family member that's no-wheat-or-corn and I'd love to know what options there are for making gravy he can eat.
I don't want to be mean but I find it funny that the potato starch might be considered obscure in your part of the world. To be fair I have used corn starch for the first time in my life just a few months ago. 🙂
I was thinking the exact same thing...wondering if theres a better way to thicken up my chili other than standard rhue made from generic all purpose flour and assorted spices
I am an Asian and eat rice mainly. So this is really great video to know wheat. Really well edited and easier to understand his expression for non native English speakers. Thank you very much🙏
Since the 00 is just 2$ in Germany I always go with it. Important thing to know: 00 Flour needs a lot more rest time to evolve its flavor. My dough itself rests 48h in the fridge and after making the dough balls its resting again 4-8h at room temperature. Then you have got the full potential of this 00 flour. :)
As Ethan mentions, there are a couple of different 00 flours from Caputo alone. There are some optimized for a short rise and others for a longer one. I never really tested the differences methodically though. If someone knows of a source that does test the different Caputo flours, I'd appreciate a hint :)
it's not because it's 00 flour, it's because of the fermentation that happens during those 48 hours. No flour will give you a complex taste after a couple of hours. Besides, flours are different: maybe the 00 you're using does its best in 48h or so, while others give great results even after a shorter period of time. Of course I'm only talking about taste here! Time also influences how easy handling your dough will be at the end of the process, but that's something you get used to after a while 😀😀
Well the same goes for all flours i guess. I once forgot a remainance of a standard baking flour dough in the fridge for more than a week. After baking it, it yielded a super crunchy/crispy tasty bread
@@TomSchaffer I was using a no knead recipe for a 3 day cold ferment and it really did develop a great gluten network and the bubbling of the crust was amazing. Definitely worth trying for yourself. Planning 3 days ahead of time for pizza night has become difficult for a family on the go though, so it's rare I get to use it.
You have this uncanny ability to pass your enthousiasm and studiousness (if that's a word) over onto your audience. Never anticipated myself to be thrilled to learn about flour, yet here I am rewatching this to cram all that knowledge into my brain. It's suddenly so much more interesting than it's ever been. Kudos to you.
Please do a 10 video series on the different impacts of different flours in different applications. As an amateur baker, I am fascinated by this! Also, please do a video on how different flours with (I assume) less gluten (rye and barley, for example) which bassically turn into sticky soups when making bread, affect the taste and texture of cookies, cakes, and pies, where less gluten is desireable.
I haven't looked at the subscriber count on this channel for a while and, wow, 1.38 million. Quite deserved. I'm happy this channel is getting attention. Ethan is excellent at what he does and I'm glad he's getting recognition. I think he may, quite possibly be, the best "food guy" on RUclips.
Such a great video. I’ve been watching pizza dough videos for 5 hours and was starting to hate the internet due to the lack of science. Finally someone put in the time to actually teach their viewers.
I've been using bread flour for my pizza dough for years and it's my favorite in all of my different tests. I highly recommend it from my own independent trials. I really appreciate the depth of this video.
I agree. AP is fine and if you wanna shell out for some nicer Italian flour, more power to you, but Bread flour is always my go to. Don't know the exact science but bread flour interacts the best with yeast for my pizzas and desserts
Recently these video essays on "What type of X is best for what?" have been the videos I instantly click on whenever I see them, regardless of what time it is lol Personally I'd love to see really more of anything like this, even if it's a follow-up for flour types, or how it affects cookies. The data spreadsheets are very interesting and I've learned so much more than I ever thought I would from every video like this you've posted :D
I wholeheartedly agree! Great clearly presented information - science made simple so we can choose the food ingredients to get the results we want. Love all his videos and watch them as soon as they pop up in my feed.
A year ago I grew my own wheat, milled it, and baked it into AP bread and I can tell you that I have never had better bread in my life. Maybe it was just my hard work talking but there was an almost sweetness to it that I can’t really describe.
When you fresh mill wheat, within 1 day 40% nutrient loss. By day 3, 90% nutrient loss. Wheatberries are like tiny apples and oxidize away nutrients. There are no pre-milled flours on the shelve that can compare taste or nutrition because they'd go rancid too quickly. Whole wheat on the shelve is a made up concoction to increase shelf life. Fresh milled tastes significantly better and is also nutritionally superior that's why you noticed such a huge difference. When people try my fresh milled stuff, they lose their minds. Not only that but your gut will be super happy - maintaining all those phytonutrients ensures digestion occurs optimally. Oh and wheat was the backbone of the Roman Army - armies run on their stomachs. Wheat is the best hidden super food of our time.
I make pizza at home quite often so was really happy to see this deep dive into the flour. Really well presented! Great balance of the details behind the science and the practical effect.
Would love seeing different videos about different flours for different products! Love your videos Ethan, certainly help me understand what's going on in the kitchen a lot more.
Trying to get into making dough for my new Pizziola and I am glad I found this now. I thought I understood flower and I really had no clue. This is a must watch for anyone that wants to make pizza dough... or just understand flour.
For those that have wondered about W-value or W-index of certain flours (a value correlating with flour strength), the W-value is the total area under the Alveograph curve. Ethan, thank you so much for this video! As a graduate in food science, this video was so informative and detailed. As a homemade pizza fanatic, I'm certain this will help me step up my pizza game!
As someone who must follow a gluten free diet, I found this video fascinating. Thanks to your hard work, I now understand why I have struggled to make good gf pizza dough, and why different flour combinations and additives are needed for Neapolitan and Detroit crusts. Thank you for all your hard work on this deep dive. *Personally, I believe there is no good substitute for gluten. It is magical.
High quality „00“ Flour is for a long fermentation period of at least 12 hours. I think the difference gets bigger the longer you ferment. Especially when you cold ferment in the fridge for 48-72 hours. I was suprised how well your results came out, as the dough looks pretty underproofed.
i tried milling my own flour for pizza dough from hard red wheat berries. it did not come out good. the dough was dense and not elastic at all. i am guessing the gluten formation and rise was impacted due to the bran. i basically gave up and just used store bought flour. so rule of thumb, when you are making terrible junk food that will always be bad for you, dont bother to make it healthier.
@@jamesgarner2103 you can reduce the amount of yeast and don’t forget to put nice amount of salt. Enzymes in the bran makes perfect environment to yeast cells to multiple faster as flours without bran. I assumed that your dough is overfermented and gluten networks already broke during fermentation process. We called it in German Übergare or overfermented
I've been using a dough recipe that calls for beer instead of water. Did a test last week when I had coworkers over. Cold proofed one batch, and made another batch just hours before. Similar results and two of the 8 people liked the fresh dough results better. Dough rose more in the oven. Not bad option for last minute pizza cravings.
I really enjoyed your video! I spend a lot of time making pizza and experimenting with a number of flower types but I didn't know a lot of the nuances that you discussed and that made the video really interesting for me! I will say that Centra millings reinforced double zero is one of my most favorite pizza flowers, but when mixed with the organic one that you showed 50/50 that really is an outstanding pizza dough! Dough! One other thing you didn't really cover was the effect of long fermentation on the flavor and there's no question that a flower with a higher Ash content really stands out when it's fermented a little longer
I use a 50/50 mix of 00 and all-purpose flour with either a fast 3 hour rise using the proof setting of the oven or 24 hours in the refrigerator, depending on how much time I have. I previously just used all-purpose and the main difference in adding the 00 is working the dough, especially when hand stretching and air tossing, and the texture when eating. Worth the added expense for me. I cook in a 550°F oven using a trick learned from a neighbor who is a retired NJ home economics teacher. First spread the dough, apply just the tomato sauce and cook for 3 min. Remove, add all the toppings (I like to load mine with the works) then back in the oven until done, 4-5 more minutes. I par cook the sausage in the air fryer and the onions, peppers and mushrooms with seasoning in the microwave, draining off the water extracted from the cooking to prevent the pie from being soggy. The result are slices you can pick up and eat without all the toppings falling off.
Many of us in Italy use a mixed between a double 0 and one that we call “manitoba” flour (as it comes from Canada and Caputo has a version of it). This flour is stronger and cold resistant so it is great for preparations that need long rising times. I invite you to check it out
@@giovannipcherchi6291 damn you italians are on next level with your cooking, i cannot but admire and hopefully one day can make a proper food trip around your beautiful country. cheers from finland!
I so want to come eat thru Italy. I am half Italian on my moms side but I’m still like 4-5 generation American. Most of my roots are in Calabria although a bit from the Lombard region. I want to come spend several weeks and truly appreciate my heritage.
Not sure how "many Italians" do their pizza dough. But for a Neapolitan style pizza, Manitoba is not allowed and it's really not needed. In my opinion Caputo Cuoco is the best flour for Neapolitan style pizza. Just take 1kg of flour, 650 to 800grams of water (depends on your skills, higher hydration is harder to manage), 3 grams of yeast and 18grams of salt. Mix until you have a smooth dough, let it rest one hour at room temperature and fold for gluten development. Put it in the fridge for at least 12h and up to 72h, folding the dough roughly every 8hours. Form balls of 250 to 300grams and let them rest another 4h at room temperature. Gently stretch them in shape, put some tomato sauce from San marzano tomatoes, fior di latte, a little bit of parmeggiano and olive oil on the dough before baking 2-3 minutes in the pizza oven. I forgot to mention, in Germany one kilo Caputo flour costs around two Euro
I just realized it as I was talking to my wife about this channel that I love that you always make videos that appeal to both my science loving nerd brain and my love of the culinary arts.
Thank you Sooo much for this video It has really cleared up my confusion about flours, and I grew up where wavin’ wheat Can sure smell sweet When the wind comes right behind the rain.
I've found that aging the dough has a better effect on the taste of the pizza crust than the type of flour used. Letting dough sit in the fridge for 2 days or more gives it a very nice flavor and texture.
@@facundorivas4632 Not necessarily. There are 00 type flours that are intended for long fermentation. For example both, Caputo Pizzeria and 5 Stagioni Pizza Napoletana are made for slow rising of up to 72 hours (where 24h are advised)
@@MarekSzulen that being said it's because the flour is made for it and you put the precise amount of yeast and a precise temperature too, a normal flour and high quantities of bad yeast will make it fckn acidic man, don't put exceptions in the general rule because almost no one here knows water percentages for tye flour they're using or the humidity of their oven
One point about tipo 00 flour for "neapolitano" pizza is that is lacks the malted flour which causes browning(undesirable and unnecessary for a 900 oven but necessary for the 500 home oven). Caputo makes an "americano" version that adds the malt for browning in the lower temp oven
Is there a source for malted barley that one could add? American bakers are into adding sugar to feed the yeast, but that just ruins the flavor - unless you have a sugar addiction to feed.
Most of the classic NY PIzza shops are using Sir Lancelot from King Arthur. Has a high protein content and crisps up nice with a touch of sugar in the mix - especially in lower temp home ovens. Once I switched to KASL my home pizza game completely changed.
@@TonyStackzz King Sir Lancelot and General Mills All Trumps are by far the most common flours in NYC shops. They're both roughly 14.2% protein content.
Tip for those who want 00 Tipo flour but find it crazy expensive(it is): If you have room to store it, find a restaurant store near you and buy it there. Get a food grade plastic tub to store it in while you're at it. There a 55 lb bag of 00 flour is less than 50 bucks, compared to the insane price you pay in a store for 3lbs of Caputo.
Lol flour 00 isn't expensive at all, it's one of the most cheap kind on Italian dough. Type 0 is usually the best for better quality pizza, not 00, and type 1 and 2 are more expensive. Very high quality type 00 dough it's so rare I don't think it exist on the market. If you meant to say that Italian products are expensive yea ... You should try looking for a similar product closer to your country maybe... Everything you buy from italy becomes expensive.
I would absolutely love more flour experiment videos. I’ve always been lost on all the types of flours and how many of them I need in my pantry as my “essentials”.
Great job, I use the King Arthur bread flower and make a NY style pizza with an Ooni at about 650 to 700 degrees and it works really well, tried the 00 King Arthur and it makes a softer dough but still good.
Ethan, this was fascinating information. I'm making a Focaccia Dough right now, after hearing about using a Pan de Cristal (100% hydration) dough for Focaccia. I was curious about the differences after hearing someone recommend a Caputo Manitoba flour. AND YES, this is a rabbit hole that one could go down and vanish forever. So, I was glad to see you started down, but you're sensible enough to stop and come back out (congrats!) In doing so, you kept me from going there which would not have been pretty. 😉 Thank you! You may have saved my life.
Please do the cookie flour video. Also, one thing that could be interesting to test is how the varying flours change in taste and texture after very long proofing. When I make pizza, I make a poolish on Friday, make a primary dough with the poolish on Saturday with much smaller amounts of yeast and a secondary dough using the primary dough and more yeast. The primary dough develops a rich flavour but loses its springiness and ability to rise well after the long period of proofing so the secondary dough comes in and does the heavy lifting for the texture and airiness of the dough.
I would absolutely love to see a trial between domestic 00’s! Can never have enough pizza deetz! Love these educational comparison vids Ethan! Keep up the good stuff! 👏🍕🤘
I’ve never used bread flour for pizza but I’m gonna have to try that next time. One of my favorite things to do with friends or family, and especially my nieces and nephews, is to have a “build you own pizza” night. It’s a lot of prep work but it’s fun to make a bunch of different personal pizzas and try out what others come up with, as long as they’re willing to share😂 Plus the kids love it. Most of them just go for a typical combination, but I’ve convinced a couple of the more adventurous nephews to do half their pizza as something they know they’ll like, and the other half as something new to try. It makes for a fun evening though!
I use a bread flour for Artisan type at home. Basically it is just Bread flour, yeast and water. It makes a fantastic pizza crust, as well. I just use the basic recipe, 3 cups flour to 2.5 teaspoons quick rise yeast and enough water to make a good dough. I let it set for about two to three hours or if I get busy, I refridgerate it after 3-4 hours and take care of it the next day. I bake at 475 with a tin of water in the oven as well if I think about it. You can also add other things to this. It is a pretty good recipe and I have used it for years.
You can buy wheat germ and wheat bran separately and add it to white flour to make your own wheat flour. This lets you hydrate the wheat germ and bran *before* adding it to dough. When you do this, you blunt the sharp little razor-like edges of the bran shards that cut up your gluten. The wheat germ also has some effect on gluten, I'm not sure what's doing it, but something in there also can interfere with gluten networks. I have used this to make "superwheat" sourdough bread where I include 200% of bran and germ content that would normally be in a whole grain wheat flour. Just hydrate the germ and bran a few hours before you start mixing your dough with 100% white bread flour. Then take all the excess water from the bran-germ hydration step, squeeze the bran-germ to get more excess water out, and use that bran-germ water in place of some of the water in your dough. Mix up your dough and add the bran-germ toward the end, add it like an inclusion, and proceed. Don't mix it in too well, it will get integrated more during folds. This bread will come out very close to the lightness and texture of white bread, with all the flavor, fiber, etc, of a superwheat. This can be used for incorporating bran and germ into just about any recipe that uses white flour, though I haven't tried it with low-gluten recipes (cookies, biscuits, etc), I suspect it would work just fine. (This is from Modernist Bread with a few of my own tweaks.)
I do need to try this method -- any time I ramp up the WW flour content in my breads, I'm disappointed by those bran shards slicing my dough during kneading. It happens even if I hydrate the WW flour before mixing, so I'll try keeping the bran out (by sifting?) and adding it at the end of kneading like an inclusion.
I make a lot of pizza and have played around with flour. I’ve decided to stick solely with King Arthur all purpose and love the results. Even use in my cafe flatbread. But this is an amazing video and I learned so much. Thank you
Oh, you’re good. I’m glad a stumbled upon this video. I made homemade pizza with my 3 year old granddaughter today. I wasn’t impressed with the dough I made (all purpose unbleached flour). I will definitely use bread flour next time. Thank you!! Cookie video next please 😊
I’d love to see a similar video about baguettes. Just as with pizza, there seems to be a lot of folklore (in the US especially) about what flour you _must_ use to get authentic results.
Please compare American 00 flour against the Italian! I would love to see how the King Arthur compares. Also it would be helpful to see how long different ferment times affect the dough.
I recently tried both the Caputo and the King Arthur 00 and was very surprised with the result for a Neopolitan style pizza. I did not have high expectations for domestic flour and the King Arthur flour did not disappoint.
Thanks for making this video. I have been trying to make the right pizza for a while. It's all in the dough. You educated me and I'm very thankful for that. Thumbs up and five stars!!
This must have taken forever to prep for, cook, shoot and edit! Mad respect for you Ethan! Entering rabit holes is becoming your specialty 😂 Anyway this was a great video. Thanks for creating such informative content.
Yes, please do another video on anything relating to flour and flour testing. My wife recently (like a month ago) got into this thing of baking our own bread for sandwiches, so she is now all into learning about flour and what the differences are. I'm particularly a knowledge gathering researchaholic in general, her, not so much, but because of her recent interests, she watched this whole video quite enthusiastically. Also, I work in raw and finished bakery product distribution as a local semi-truck driver delivering to bakeries and donut shops all day, because of that, I have seen SOO many different types of flours, thus I also found this video quite interesting, and as I can get wholesale prices and have a wide variety of options of flours to choose from, all of that makes my wifes recent interest all the more potentially expansive. Off topic sort of, but as both my wife and I are Polish, but she more particularly (because she was born and raised in Poland) found your last name humorously fitting to this video. Since most people probably don't know, Chleb, Chlebek, are Polish words for bread, so my wife noticed that immediately. Your last name to us is like reading Breadowski, lol. So Mr. Breadowski, we would love to see you make more videos on flour.
You seem like a lovely couple, thank you for your important work and thank your wife for her support! I love your attitude of always learning and observing.
I recommend looking into tangzhong or yudane for the sandwich bread your wife makes. It's a quick step that can improve the quality and shelf life of your homemade sandwich loaf.
2 parts 00 pizza flour and one part semolina flour. Add salt and a bit of sugar and active dry yeast. Room temperature water. Makes great bread sticks too.
Great video. Two points: Detroit Pizza (as described to me when I went to Detroit a few years ago) ... was basically described as focaccia with cheese & toppings. (also my personal favorite to make at home - I use the traditional Carbon Steel pans you can find online). The other comment/point, is that one variable which you didn't highlight is how the actual wheat is milled. I live in India, and the vast majority of flour mills in India use a highly gluten-destructive method (using high heat) to produce Maida (the Indian version of All Purpose flour), or Atta (the Indian version of whole wheat flour). This results in flour that is awesome for the local Indian breads (Naan, paratha, chapati, roti, etc)... but not so excellent for anything else... meaning I've had to import flour for anything that reminds me of home (US and UK) 🙂 Anyway, thanks for the video!
Feel so fortunate to have this video show up on my feed! I happened to be hungry & it made that all the more pleasurable. I immediately went to my fridge where I found left over - originally frozen Home - Run pizza that had generous mozzarella & sausage only to which I had only some black olives & a mixture of Parmesan & Romano cheese but tasted heavenly as I finished the rest of the video wanting to learn how to make the homemade kind of pizza. Loved it & checked out the other titles on his channel & Just knew I had to subscribe & receive all notifications. Thank goodness for the algorithms of You-Tube.😊
I would also recommend checking different hydration ratios. Stronger flower (refering to the alveograph section) can work much better for higher hydration. This was the most fair comparison but you can do so much more with flour tests :D
King Arthur Bread Flour is the hands down winner with me for our pizza's made at home. The dough is by far the easiest to work with and tastes better than any other store bought brand we've tested in the past
My kind of video. As a European (Brit) living in the US, I found this very useful! And explains a lot of the things I found confusing. I use the king Arthur 00 (it's the only one I can easily get hold of) with good results on Neopolitans. I'd definitely be interested in a US 00 comparison!
Muito obrigado por esta aula. Me tirou muitas dúvidas que sempre tive a respeito das farinhas, massas, elasticidade, fermentação... enfim um conteúdo extremamente técnico e acessível. Best regards from Brazil!
I think it is just amazing that you were able to replicate this new science-style format to several different topics. The delivery and the information presented are just superb. As an avid baker, this one on flour is one of my favorites. Would definitely love to see a similar video on how different flours could affect cookies or more flakey items such as pie crust and biscuits.
In Finland we have "Special Flour" for pastries and bakery, "Half-coarse flour" for breads and other salty stuff and possibly for the bakery stuff if you ran out of special flour, and "Breadbun flour" for breads and small bread buns, which are common here, the easiest thing to bake as "bread". We don't know anything about this ash content -thing nor the other grading stuff in middle europe. I have many times pondered what the "Coarse flour" is as there is only "half-coarse" in the shops, but maybe the breadbun flour is the "Full coarse", having more stuffiness and structure, more whole wheat style. This has been enough for me at least for baking for these 15 years of adulthood and enthusiasm in home cooking and baking. I'm more the kind of cook that says "everything goes as long as it tastes good" so I mostly use half coarse flour for everything, as it is the cheapest and multi-use stuff to have in my kitchen, as I'm quite poor.
. . . as always: the more you know about something - the more interesting it gets and the more questions arise . . . thank you so much for your ground laying efforts! Edit: as always you put an unbelievable amount of work into your presentations - thank you very much, honestly!
What a great and informative video, Ethan! Thank you so much for all the effort and hard work that went into this. I would love to see more on the subject of pizza, especially Neapolitan style pizzas. Keep up the good work mate!
So called 00 pizza uses imported "Manitoba Flour" from the province of Manitoba in Canada. Manitoba flour is used to make the long-risen dough and is milled in Naples, Italy. Manitoba flour also contains a high concentration of protein.
thank you so much for this video. i started making pizza semiprofessionally over the past few years and the way you explained everything was superb. in fact, i modified my recipe slightly. personally, i use 00 only with neopolitan or really thin crust pizza. deep dish pizza, detroit, etc i use bread flower.
Please add to this series! I have mastered Neapolitan (Vito's technique), but I am still struggling with NY Style and have failed miserably with Chicago style. My chicago doesn't have the buttery, flakey crust. So, YES, please dive deeper into pizza for us.
@@lisaharris452 you think im gonna trust your anecdote comment , no, and you should not gaslight ppl either. I know enough about it to say you're dead wrong. this was about the best pizza/Doug right not something that works. you dont make dough in a blender. have a nice day
@@OOTheBlueAir I didn't give you an anecdote, and I didn't "gaslight" anyone by commenting that the pizza turned out fine even though you were for some reason enraged by the use of a kitchen appliance. Are you copying and pasting your hostility? You addressed it to me but has nothing to do with what I wrote.
Bread flour makes cookies chewier in the best way. I love using exclusively K.A. bread flour for my chocolate chip cookies! You get a wonderful puff to the dough in the bake, a crispiness to the edges, and a soft chewy center. I also prefer the flavor of bread flour to A.P. flour and thought it maybe negligible until my bf found out what was making the difference and told me he preferred the bread flour cookies, to minor degrees, but if I've got bread flour on hand I will use either entirely bread flour or a 50-50 bread/AP flour split in my cookies. I'll be interested to see if you do the cookie video, what your results are and what you prefer!
I was having a family reunion and wanted to cook pizza on the smoker. We needed 9 large pizzas so I precooked the crust. The crust I made required it to be refrigerated 24 hours before baking. It was the best pizza crust I’ve ever eaten. It was also the only one I’ve made requiring the 24 hour refrigeration. I always use unbleached organic flour or whole wheat whole grain flour because I make sourdough bread every week. It was what was on hand.
Things get even more interesting when you consider strains of wheat - here in Western Australia, our wheat is bred (haha) to be drought-tolerant, which affects hydration and absorbency. When trying European or US bread recipes I constantly have to add 5 to 10 % more liquid to get a similar result.
Would love to see a cookie test with the different flours. I actually use a cookie recipe from Alton Brown that uses bread flour and they’re normally the first ones to disappear at any gathering.
The main thing about 00 flour for Neapolitan pizza is that it builds flavor over multiple days, i would compare a 72 hour fermentation for each of the flours, and then compare how the flavor develops. it will also help tame your bread flour. it would have also been interesting to use a local milled flour or cake flour as a discussion for why hydration matters.
Totally agree about letting it rise for 2-3 days. I hadn't thought it was possible to make NY style Neopolitan pizza at home but 00 flour and the slow rise is key.
@@Clay3613 all the more reason to test it, honestly. Not doing the longer ferment with the 00 is like keeping a sports car under 40. Though personally we only eat pizza on on the weekend, so I just throw the dough in the fridge on Wed waiting 12 hours vs 72 hours doesn't really take any more active effort.
@@rentedroom The issue I've had with really long ferments (>48 hrs) with sourdough is that the gluten starts to break down as the fermentation continues - what's the workaround for that? Adding additional gluten?
Whenever I make pasta from scratch, or say pizza dough, I always use a blend of semolina and all purpose flour. Farina flour can also be a good, if you can find it. I season the flour mixture with salt and pepper and maybe some finely chopped or chiffonade fresh herbs. After it's all blended, I will add the liquids -- eggs, olive oil, whatever whatever the recipe calls for . To make dough kneadable' it's important to let rest after kneading, before cutting the pasta. I love flavor mixtures that have many layers of flavor. In general, there is usually a little more AP than the others. Truthfully the flour ratios are personal preference.
This was a great video. Even as a baker I learned a lot! I want to mention 2 things for people. One...get yourselves a baking scale at any major department store for ~$15. Weigh your flour! The way you scoop it out/measure it can make a drastic difference in how your baked goods come out. Two... I CANNOT emphasize enough how much better King Arthur Flour is than any other flour. I absolutely will not bake with anything else. They are employee owned and actually the first company to incorporate in the US (1790!). They have tons of recipes, blogs, help lines, online classes, you name it. And their product is so superior that every time I bake for people they refuse to use any other flour either. You can find it in a lot of stores in the states but they also ship. It's pretty cheap given the weight and fast delivery. I do want to say that I am in no way associated with the company but really believe in their product and mission statement. Happy baking!
I prefer to grind ALL of my flours. The germ is sweet & I love it. I use an electric stone on stone grinder I bought 35yrs ago for 200.00. It’s been a godsend ever since. (I have no issues w rising and have won Bake Off w my breads. Hard to write a recipe when you don’t use one 😂) I use recipes for baked goods w baking powder or soda, just not yeast breads. Cheers!!
I know I'm a little late here; this is really great information! Thank you! One flour we love when making pizza dough is King Arthur Artisan Bread Flour. It truly makes an awesome chewy pizza crust! 100% the best we've tried at home. Again, great information!! You really explained everything that we need to know about flour. Love your content! Keep up the great work.
Great video! I would love to see a comparison of flours for traditional breads (baguette, sourdough boule) to see what makes a French baguette different from an American baguette
Love your content like this. Love all your content in general, but ones where you see if certain things are worth it ( like the parmigiano vs other types of parmesan ) are fantastic.
Ok finished. That was great!! Could you do a follow up with using cold-fermentation and how that affects these 4 types of dough? Many folks claim that the cold fermentation (24 vs. 72 hours in the fridge) is the secret to the perfect dough. Also whether or not adding poolish to the original doughs are also factors in affecting rise and browning/crispiness on the outside.
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Thank you so much ! You are one of the first american cooking channel that takes care of adding information for europeans, with different standards it is usually difficult to stick to the recipe, and now I understand how to compare American and French flours! Very interesting take, and I hope it leads you to a more global appeal throughout Europe
I came here to say this! 👏🏻
Then he should probably start using the metric system. Fahrenheit is not globally used and for a good reason.
@@thaliacrafts407 I agree, but I understand he is American. To be fair it's pretty easy to calculate the Celsius based on the farenhight in your head.
@@chilldude30 In this video he does actually use metric. And his electric oven temperature is added in C.
He is doing this cause he is in europe now and sees these stuff on daily basis thereby curious him, does research about it !
This video was exceptional. I'll be sharing. I owned a pizzeria for 24 years and still occasionally teach classes on pizza making. I've never heard this explained better. Great job 😊
I guess you missed he made his dough in a blender,. hahaha like wtf was that, ruined his own video.
So what kind of flour did you use making pizzas?
Hands down, this is the most complete and concise flour guide on the internet. All these took me months to discover and learn, and you done it in 30 min
He was able to convey the message in 30 mins but I’m sure it took him MUCH longer to compile .and I agree … best flour guide for pizza by far .
Love this video Ethan! I'm Peter and make homemade bread or pizzas about 2x per week. Excellent content & presentation. ❤
He dun didlyid.
I got zero ....
all yhe flour I bought was exactly the same. 5 % protein 😋 im not sure what he's talking about 😮
yes i am a pizzaulo and been doin this forfourty years won a award in a contest high gluten unbleach best flour for all the above omg sweet
I absolutely love the direction this channel has gone in. Really cool to see him finding his groove with his love of displaying and presenting data. Such an unusual gift that brings me so much joy whenever a new vid comes out! Thanks Ethan!
Unfortunately a 1 man band does not an orchestra make!
One person simply can not do a 'genuine' deep dive on much of anything, said the person who went to school for 9 years at university to become a bona e fied 'scientist'!
And yet, here you are listening to the one man band, and I bet learning a thing or two! @@paulortiz2035
As a bread baker, this was fascinating. Would love a cookie video and a bread video too!
I'll second the cookie video idea, bread video would be great as well.
not only would I love a cookie and bread. I'd also love a bread flour v wheat flour v rye flour video!
Ethan goes full sourdough could be a series itself!
ethan please do
A spritz cookie video would be totally awesome.
Agreed! Please do the other flour deep dive videos!
I think you might be my favorite educator on RUclips. I typically have the same mindset. Why is something better? How much extra work is needed? Do I value the differences enough to do all the extra work? Is it STILL the better option or was that because of some variable that changed?
I LOVE your content. It's so ........ transparent... not sure what the best word is for it. But you are open about any bias you might have, it's 100% non-pretentious which is a gift you have. So refreshing. Genuine thank you. I get to learn how to present better from watching your content, and learn the content. It's a great combo.
Very interesting video. European here and I've been deep-diving into the world of flour myself for the past couple of years, in order to create the best pizza I can. So here are maybe some more rabbit holes for you.
When I went to Italy for a short trip to learn how to make pasta (nothing fancy, it was a holiday trip), the chefs I met all said that "typo 00" is, like you thought previously, based upon how fine it is milled. Of course, there could be a language barrier preventing me from learning the finer details. However, I have noticed that when making pasta dough with type 00, the dough is a lot softer and smoother, almost silky smooth, as compared to dough made with regular grocery store flour.
I'm a little surprised it's so expensive in the US, because it's like the standard flour they use in Italy. They use it in everything.
But "type 00" says nothing about how good it is for pizza dough. This indeed has to do with the protein and gluten in the flour. I noticed this when I found some type 00 flour in my grocery store, specifically meant for pizza, which gave me terrible dough impossible to knead into a round pizza, without tearing the bottom. (Still a tasty pizza, though)
Apparently in Italy they also have a W-value which indicates the level of gluten in the dough. The level of protein is related to the amount of gluten, but apparently it's not a direct relation. I don't know why yet. The type 00 flour that you used, Caputo Pizzeria, has a W-value of 260-280, which is strong and good for if you want to make the dough in the morning and the pizza in the evening. That same brand also has the "Chef" or "Cuoco" variety with a W-value of 300-320. Stronger and good to make dough that rests for 24 hours. Yeah, more gluten also means the dough can/should rest for longer. This also improves the taste from the yeast. That stronger dough can create a more airy, but crispy crust. You can also add a little semolina, which is yet another type of grain, to make the dough stronger and crispier.
Did you know that the Neapolitan pizza recipe has no olive oil mixed in the dough, but the Roman recipe does? I bake my pizza's in the oven on a pizza stone (although I'm looking to buy that Ooni). It turns out, pizza dough doesn't brown without fire, except when you mix in some olive oil. So if you bake them in the oven, go for that Roman recipe.
One thing I noticed when you were making the dough: try not to mix the yeast and the salt into the dough together. The salt will kill the yeast if its concentration is too big, so mix the yeast into the flour with some water, so it can already start, and add the salt last.
At one point I added oil out of curiosity. Then I noticed the dough is less sticky and easier to work with. And the pizza that came out had a nice crust at the bottom.
Very easy decision to keep doing it.
Wooow
I like how Ethan is slowly optimizing all of the components of pizza to create the greatest homemade pizza the world has ever seen.
First San marzano tomatoes, then parmesan cheese, now dough. Next up… mozzarella cheese???
Fior di Latte VS. Mozzarella di Bufala VS. Burrata.
Regular wet mozz VS. dehydrated mozz VS. smoked mozz.
Standalone mozz VS. mixed with other cheese (e.g. Provolone or Parmigiano Reggiano).
@@xarcaz there's a study Adam ragusea cites in one of his videos that concluded that Mozzarella is the best pizza cheese by any metric used
@@bobafett4457 I only use whole milk, low moisture cheese as a result of that video
All roads lead to pizza.
@@xarcaz Mostly, I would want a comparison between low-moisture mozzarella, and provolone. I think provolone is superior to dehydrated mozz in texture, flavor, and low enough fat content that won't leech too much grease out when melting.
My ideal and best-value cheese blend is a good provolone, homemade Buffalo mozzarella (if you're making certain pizzas leave out the mozz), and a good Parmasean Grana (less quality that real Reggiano, but better value overall).
KILLER video, dude. I've watched probably 100 different "bread" focused youtube videos in the past 2 or 3 weeks and this one was by far the most informative and succinct. No time wasted. Love it. This video alone is my 1% improvement for the day. Thank you!
Thank you pixar dad
💀
Context?
@@ray_99 he looks like a generic animated father from any Pixar animation. Not an inside joke, just a clever connection
@@OathObliviothanks for explaining
@@OathOblivio Basically an NPC. Lmao
love the fact that Ethan is passionate about food and his last name literally means "bread man" in Polish 🍞
I noticed that only after watching the video. You'd think he'd tout his family cred here! Good thing he's not a low-carber.
So fitting! Thank you for sharing. I had a good laugh when I did the google search myself and saw "bread" haha
That's actually pretty darn cool.
Awesome
That's so great! Thanks for sharing.
I started buying King Arthur bread flour for making bread and I've noticed a big difference in how light and fluffy they are and got many compliments. Good content!
give yourself real nutrition, not these store bought "shelf stable for years" flour. grind your own wheat berries. your pizza crust will taste so much better.
Wow this video must have taken so much work, between all the tests, research, cleaning up after each test, and then putting it all together into a coherent presentation. Great stuff!
To the question of "that can be another video, if you guys are interested"... Yes. I will watch *all* of those.
Professionally, I'm a research scientist, and my interest in food and cooking come through that particular lens. I really appreciate the depth of research you put into your videos, and your presentation is *spot on*. It's informative, but without being dense or inaccessible.
I use the King Arthur 00 flour for pizza in our brick oven, mainly for the ease of shaping. The chew is good too and after watching your video, realized the slower browning is valuable too in hot ovens.
I'd be really interested in seeing you explore which flour is best for cakes and cookies!
I make biscuits and gravy pretty regularly and used White Lily flour for the first time. It was a night and day improvement over standard AP flour in the NE, and would wager a lot that those improvements carry over to cookies too. White Lily is milled from a soft wheat that has significantly less protein than hard wheat flours found in NE supermarkets.
I'd imagine you need a pastry flour that has even less protein content than White Lily for cakes.
And pancakes!
Same I would like a follow up
@@PorchPotatoMike Pancakes fall into the same category as cookies and biscuits. Those doughs and batters aren't kneaded, but they also aren't as delicate as cake.
As a general guideline, you'll want a bread dough if you're kneading and want some chew. A soft wheat flour works best for non-knead recipes where you want a lighter texture, but is hard to find in many parts of the country. Pastry flour has even less protein than a soft wheat all purpose. And hard wheat all purpose will do a reasonable job for most recipes but may not yield exceptional results. Your results may vary and you should experiment, but I think this is a good starting point when assessing which flour to choose.
Yeah, I wonder if a cake made with AP instead of cake flour would really be that much worse...
One thing I learned from getting an outdoor pizza oven a few weeks ago, some flours add enzymes to help with browning in home ovens. If you wanna cook pizza indoors, that's great, but if you wanna cook it outdoors in something like an Ooni or Roccbox, you wanna look out for that since it can make your crust burn easier
Examples of each?...
I can tell which store made pizza doughs have too much sugar or other added stuff because they burn to a crisp before the cheese is melted in my propane pizza oven lol so instead I stick to homemade dough with very little to no sugar to prevent burning
As a cook, these are the types of questions that are really important to explore and explain. Love your approach here Ethan, hope all is well. If you make it to Asturias in Spain and want to cook up some food, lemme know!
This has to be a series.
-Best Cheese
-Best Sauce
-Best Dough (based on flour)
Ultimate combo
Bon appetit did this exactly a couple years ago. It was great.
Why it's best sauce and cheese? I didn't see it xD
Also no he took all bad flours, real good quality napolitan pizza is made with type 0, not 00.
The masterclass was probably made for peoples who wanted to start a pizzeria, but it's a scam for who want to achieve quality.
There isn't as much to be said for cheese and sauce as there is for dough. For most people, the standard (low hydration) mozzarella cheese and 100% tomato sauce (with dash of olive oil) is probably best. Other cheeses (e.g. cheddar), like all toppings, are very subjective and vary a lot from person to person, nevermind country. You can season sauce the same way way you season anything: to taste. Dough on the other hand requires a lot of prior knowledge as you can't just taste it halfway through and can't easily adjust it either. I usually combine shredded mozzarella (or fresh mozzarella but put in the freezer for 15mins, but this can make pizza soggy more easily since it's high hydration moz), cheddar, tomato passata and garlic with mixed Italian herbs to taste
And EVO
Galbani whole milk mozzarella is very good for homemade ne wyork style pizza making... now fresh mozzarella is for neopolitan style
A bit further from on-topic, but I'd love a deep-dive on thickeners. Wheat flour, corn starch, rice flour, more obscure options like potato starch and sweet rice flour (that last one I'm especially interested in). How powerful they are as thickeners compared to each other, differences in mouthfeel or flavor, how well they hold up in the fridge or freezer, even roux versus slurry. I have a family member that's no-wheat-or-corn and I'd love to know what options there are for making gravy he can eat.
There's almost too many thickeners to list
I don't want to be mean but I find it funny that the potato starch might be considered obscure in your part of the world. To be fair I have used corn starch for the first time in my life just a few months ago. 🙂
tapioca starch
Aspic (Bird Fat), Arrowroot Powder, Xanthan Gum, and Gelatin come to mind.
I was thinking the exact same thing...wondering if theres a better way to thicken up my chili other than standard rhue made from generic all purpose flour and assorted spices
I am an Asian and eat rice mainly. So this is really great video to know wheat. Really well edited and easier to understand his expression for non native English speakers. Thank you very much🙏
Since the 00 is just 2$ in Germany I always go with it. Important thing to know: 00 Flour needs a lot more rest time to evolve its flavor. My dough itself rests 48h in the fridge and after making the dough balls its resting again 4-8h at room temperature. Then you have got the full potential of this 00 flour. :)
As Ethan mentions, there are a couple of different 00 flours from Caputo alone. There are some optimized for a short rise and others for a longer one. I never really tested the differences methodically though. If someone knows of a source that does test the different Caputo flours, I'd appreciate a hint :)
@@TomSchaffer Look at the W ratings of the flour, the higher rated ones (300+) are better for long fermentation
it's not because it's 00 flour, it's because of the fermentation that happens during those 48 hours.
No flour will give you a complex taste after a couple of hours. Besides, flours are different: maybe the 00 you're using does its best in 48h or so, while others give great results even after a shorter period of time.
Of course I'm only talking about taste here! Time also influences how easy handling your dough will be at the end of the process, but that's something you get used to after a while 😀😀
Well the same goes for all flours i guess. I once forgot a remainance of a standard baking flour dough in the fridge for more than a week. After baking it, it yielded a super crunchy/crispy tasty bread
@@TomSchaffer I was using a no knead recipe for a 3 day cold ferment and it really did develop a great gluten network and the bubbling of the crust was amazing. Definitely worth trying for yourself. Planning 3 days ahead of time for pizza night has become difficult for a family on the go though, so it's rare I get to use it.
You have this uncanny ability to pass your enthousiasm and studiousness (if that's a word) over onto your audience. Never anticipated myself to be thrilled to learn about flour, yet here I am rewatching this to cram all that knowledge into my brain. It's suddenly so much more interesting than it's ever been. Kudos to you.
Please do a 10 video series on the different impacts of different flours in different applications. As an amateur baker, I am fascinated by this!
Also, please do a video on how different flours with (I assume) less gluten (rye and barley, for example) which bassically turn into sticky soups when making bread, affect the taste and texture of cookies, cakes, and pies, where less gluten is desireable.
I haven't looked at the subscriber count on this channel for a while and, wow, 1.38 million. Quite deserved. I'm happy this channel is getting attention. Ethan is excellent at what he does and I'm glad he's getting recognition. I think he may, quite possibly be, the best "food guy" on RUclips.
Nikki Dinki is very good too but not the same format so but really a good comparison.
I am loving your deep dives into food ingredients and would absolutely love to see one or more videos about flour.
Such a great video. I’ve been watching pizza dough videos for 5 hours and was starting to hate the internet due to the lack of science. Finally someone put in the time to actually teach their viewers.
I've been using bread flour for my pizza dough for years and it's my favorite in all of my different tests. I highly recommend it from my own independent trials. I really appreciate the depth of this video.
I agree. AP is fine and if you wanna shell out for some nicer Italian flour, more power to you, but Bread flour is always my go to.
Don't know the exact science but bread flour interacts the best with yeast for my pizzas and desserts
Recently these video essays on "What type of X is best for what?" have been the videos I instantly click on whenever I see them, regardless of what time it is lol
Personally I'd love to see really more of anything like this, even if it's a follow-up for flour types, or how it affects cookies.
The data spreadsheets are very interesting and I've learned so much more than I ever thought I would from every video like this you've posted :D
I wholeheartedly agree! Great clearly presented information - science made simple so we can choose the food ingredients to get the results we want. Love all his videos and watch them as soon as they pop up in my feed.
I agree
A year ago I grew my own wheat, milled it, and baked it into AP bread and I can tell you that I have never had better bread in my life. Maybe it was just my hard work talking but there was an almost sweetness to it that I can’t really describe.
Maillard reaction aka caramelization
When you fresh mill wheat, within 1 day 40% nutrient loss. By day 3, 90% nutrient loss. Wheatberries are like tiny apples and oxidize away nutrients. There are no pre-milled flours on the shelve that can compare taste or nutrition because they'd go rancid too quickly. Whole wheat on the shelve is a made up concoction to increase shelf life.
Fresh milled tastes significantly better and is also nutritionally superior that's why you noticed such a huge difference. When people try my fresh milled stuff, they lose their minds. Not only that but your gut will be super happy - maintaining all those phytonutrients ensures digestion occurs optimally. Oh and wheat was the backbone of the Roman Army - armies run on their stomachs. Wheat is the best hidden super food of our time.
That sweetness that you're tasting is satisfaction. It's subtle.
I mill wheat too and bake from freshly milled. It’s so delicious! And it actually feels healthy 😂
@@h7opolo That makes a lot of sense
I make pizza at home quite often so was really happy to see this deep dive into the flour. Really well presented! Great balance of the details behind the science and the practical effect.
What was your conclusion
Would love seeing different videos about different flours for different products! Love your videos Ethan, certainly help me understand what's going on in the kitchen a lot more.
Trying to get into making dough for my new Pizziola and I am glad I found this now. I thought I understood flower and I really had no clue. This is a must watch for anyone that wants to make pizza dough... or just understand flour.
For those that have wondered about W-value or W-index of certain flours (a value correlating with flour strength), the W-value is the total area under the Alveograph curve.
Ethan, thank you so much for this video! As a graduate in food science, this video was so informative and detailed. As a homemade pizza fanatic, I'm certain this will help me step up my pizza game!
Thank you, I was wondering this.
Ethan puts SO much work into these videos.
Yeah underrated comment
As someone who must follow a gluten free diet, I found this video fascinating. Thanks to your hard work, I now understand why I have struggled to make good gf pizza dough, and why different flour combinations and additives are needed for Neapolitan and Detroit crusts. Thank you for all your hard work on this deep dive. *Personally, I believe there is no good substitute for gluten. It is magical.
You must follow a gluten free diet, but say gluten is magical?
High quality „00“ Flour is for a long fermentation period of at least 12 hours. I think the difference gets bigger the longer you ferment. Especially when you cold ferment in the fridge for 48-72 hours. I was suprised how well your results came out, as the dough looks pretty underproofed.
I agree completely. 00 cold fermented about 4 days makes an incredible result. Light airy & crispy !
i tried milling my own flour for pizza dough from hard red wheat berries. it did not come out good. the dough was dense and not elastic at all. i am guessing the gluten formation and rise was impacted due to the bran. i basically gave up and just used store bought flour. so rule of thumb, when you are making terrible junk food that will always be bad for you, dont bother to make it healthier.
yes some flours get weird tastes or consitency after long fermentation.. thats where it shows the difference
@@jamesgarner2103 you can reduce the amount of yeast and don’t forget to put nice amount of salt. Enzymes in the bran makes perfect environment to yeast cells to multiple faster as flours without bran. I assumed that your dough is overfermented and gluten networks already broke during fermentation process. We called it in German Übergare or overfermented
I've been using a dough recipe that calls for beer instead of water. Did a test last week when I had coworkers over. Cold proofed one batch, and made another batch just hours before. Similar results and two of the 8 people liked the fresh dough results better. Dough rose more in the oven. Not bad option for last minute pizza cravings.
I love these ingredient comparisons and breakdowns, they really make you think about individual ingredients instead of a whole dish
I really enjoyed your video! I spend a lot of time making pizza and experimenting with a number of flower types but I didn't know a lot of the nuances that you discussed and that made the video really interesting for me! I will say that Centra millings reinforced double zero is one of my most favorite pizza flowers, but when mixed with the organic one that you showed 50/50 that really is an outstanding pizza dough! Dough! One other thing you didn't really cover was the effect of long fermentation on the flavor and there's no question that a flower with a higher Ash content really stands out when it's fermented a little longer
I use a 50/50 mix of 00 and all-purpose flour with either a fast 3 hour rise using the proof setting of the oven or 24 hours in the refrigerator, depending on how much time I have. I previously just used all-purpose and the main difference in adding the 00 is working the dough, especially when hand stretching and air tossing, and the texture when eating. Worth the added expense for me.
I cook in a 550°F oven using a trick learned from a neighbor who is a retired NJ home economics teacher. First spread the dough, apply just the tomato sauce and cook for 3 min. Remove, add all the toppings (I like to load mine with the works) then back in the oven until done, 4-5 more minutes. I par cook the sausage in the air fryer and the onions, peppers and mushrooms with seasoning in the microwave, draining off the water extracted from the cooking to prevent the pie from being soggy. The result are slices you can pick up and eat without all the toppings falling off.
great idea with the par bake.. trying right now!
Many of us in Italy use a mixed between a double 0 and one that we call “manitoba” flour (as it comes from Canada and Caputo has a version of it). This flour is stronger and cold resistant so it is great for preparations that need long rising times. I invite you to check it out
Do you mix it yourself from different flours or is it one product that is already a blend of flours?
@@stevehoge I mixed 00 with Manitoba myself. For a 60% hydration I use 350gr of 00, 300gr of Manitoba and 350ml of water.
@@giovannipcherchi6291 damn you italians are on next level with your cooking, i cannot but admire and hopefully one day can make a proper food trip around your beautiful country. cheers from finland!
I so want to come eat thru Italy. I am half Italian on my moms side but I’m still like 4-5 generation American. Most of my roots are in Calabria although a bit from the Lombard region. I want to come spend several weeks and truly appreciate my heritage.
Not sure how "many Italians" do their pizza dough. But for a Neapolitan style pizza, Manitoba is not allowed and it's really not needed. In my opinion Caputo Cuoco is the best flour for Neapolitan style pizza. Just take 1kg of flour, 650 to 800grams of water (depends on your skills, higher hydration is harder to manage), 3 grams of yeast and 18grams of salt. Mix until you have a smooth dough, let it rest one hour at room temperature and fold for gluten development. Put it in the fridge for at least 12h and up to 72h, folding the dough roughly every 8hours. Form balls of 250 to 300grams and let them rest another 4h at room temperature. Gently stretch them in shape, put some tomato sauce from San marzano tomatoes, fior di latte, a little bit of parmeggiano and olive oil on the dough before baking 2-3 minutes in the pizza oven.
I forgot to mention, in Germany one kilo Caputo flour costs around two Euro
Thanks
I'm loving the comparison series you've been running. Definitely some of the most interesting food tube content in the past year or so
I just realized it as I was talking to my wife about this channel that I love that you always make videos that appeal to both my science loving nerd brain and my love of the culinary arts.
Thank you Sooo much for this video It has really cleared up my confusion about flours, and I grew up where wavin’ wheat
Can sure smell sweet
When the wind comes right behind the rain.
I've found that aging the dough has a better effect on the taste of the pizza crust than the type of flour used. Letting dough sit in the fridge for 2 days or more gives it a very nice flavor and texture.
Don't put it more than 2 days please, you don't really want to eat alcoholic pizza m8
@@facundorivas4632 You know that alcohol will not be there after backing anymore, do you? :)
@@MarekSzulen yes, but leaves it's acidity though
@@facundorivas4632 Not necessarily. There are 00 type flours that are intended for long fermentation. For example both, Caputo Pizzeria and 5 Stagioni Pizza Napoletana are made for slow rising of up to 72 hours (where 24h are advised)
@@MarekSzulen that being said it's because the flour is made for it and you put the precise amount of yeast and a precise temperature too, a normal flour and high quantities of bad yeast will make it fckn acidic man, don't put exceptions in the general rule because almost no one here knows water percentages for tye flour they're using or the humidity of their oven
One point about tipo 00 flour for "neapolitano" pizza is that is lacks the malted flour which causes browning(undesirable and unnecessary for a 900 oven but necessary for the 500 home oven).
Caputo makes an "americano" version that adds the malt for browning in the lower temp oven
“Napoletano” if you’re going to try Italian…
Is there a source for malted barley that one could add? American bakers are into adding sugar to feed the yeast, but that just ruins the flavor - unless you have a sugar addiction to feed.
Most of the classic NY PIzza shops are using Sir Lancelot from King Arthur. Has a high protein content and crisps up nice with a touch of sugar in the mix - especially in lower temp home ovens. Once I switched to KASL my home pizza game completely changed.
So they added malt to the flour for the caramelization.
that specific brand? and someone said malt is that true? where do you get it?
@@jelly.1899 They do add malt, it improves the rise.
@@TonyStackzz King Sir Lancelot and General Mills All Trumps are by far the most common flours in NYC shops. They're both roughly 14.2% protein content.
@@davidfuller581 and it helps with browning in home ovens, because of the caramelization.
Okay, that video really let my inner food nerd geek out hardcore.
Loved every minute and would be very happily watching a part 2!
I love seeing that there are so many food nerds out there and we are all united by being in Ethan’s comments’ section 😊
@@nicoskefalas Haha, I agree! 😅
Tip for those who want 00 Tipo flour but find it crazy expensive(it is):
If you have room to store it, find a restaurant store near you and buy it there. Get a food grade plastic tub to store it in while you're at it. There a 55 lb bag of 00 flour is less than 50 bucks, compared to the insane price you pay in a store for 3lbs of Caputo.
You are right! I am also contacting local companies, or smaller granaries, if you will, to see what they have?
Absolutely
Thank you!
@@purplelavender3249 You're welcome. Hopefully my advice led to you getting plenty of 00 for months to come. ;)
Lol flour 00 isn't expensive at all, it's one of the most cheap kind on Italian dough.
Type 0 is usually the best for better quality pizza, not 00, and type 1 and 2 are more expensive.
Very high quality type 00 dough it's so rare I don't think it exist on the market.
If you meant to say that Italian products are expensive yea ... You should try looking for a similar product closer to your country maybe... Everything you buy from italy becomes expensive.
I would absolutely love more flour experiment videos. I’ve always been lost on all the types of flours and how many of them I need in my pantry as my “essentials”.
Great video. You speak clearly and give out the correct info without confusing us
Great job, I use the King Arthur bread flower and make a NY style pizza with an Ooni at about 650 to 700 degrees and it works really well, tried the 00 King Arthur and it makes a softer dough but still good.
Would love to see a follow-up with other flours for cookies, pastries, etc. These videos are so interesting.
Ethan, this was fascinating information. I'm making a Focaccia Dough right now, after hearing about using a Pan de Cristal (100% hydration) dough for Focaccia. I was curious about the differences after hearing someone recommend a Caputo Manitoba flour. AND YES, this is a rabbit hole that one could go down and vanish forever. So, I was glad to see you started down, but you're sensible enough to stop and come back out (congrats!) In doing so, you kept me from going there which would not have been pretty. 😉 Thank you! You may have saved my life.
Please do the cookie flour video. Also, one thing that could be interesting to test is how the varying flours change in taste and texture after very long proofing. When I make pizza, I make a poolish on Friday, make a primary dough with the poolish on Saturday with much smaller amounts of yeast and a secondary dough using the primary dough and more yeast. The primary dough develops a rich flavour but loses its springiness and ability to rise well after the long period of proofing so the secondary dough comes in and does the heavy lifting for the texture and airiness of the dough.
I would absolutely love to see a trial between domestic 00’s! Can never have enough pizza deetz!
Love these educational comparison vids Ethan! Keep up the good stuff! 👏🍕🤘
Maybe try a blend too, like 2 parts unbleached with 1 part 00.
I’ve never used bread flour for pizza but I’m gonna have to try that next time. One of my favorite things to do with friends or family, and especially my nieces and nephews, is to have a “build you own pizza” night. It’s a lot of prep work but it’s fun to make a bunch of different personal pizzas and try out what others come up with, as long as they’re willing to share😂
Plus the kids love it. Most of them just go for a typical combination, but I’ve convinced a couple of the more adventurous nephews to do half their pizza as something they know they’ll like, and the other half as something new to try. It makes for a fun evening though!
I use a bread flour for Artisan type at home. Basically it is just Bread flour, yeast and water. It makes a fantastic pizza crust, as well. I just use the basic recipe, 3 cups flour to 2.5 teaspoons quick rise yeast and enough water to make a good dough. I let it set for about two to three hours or if I get busy, I refridgerate it after 3-4 hours and take care of it the next day. I bake at 475 with a tin of water in the oven as well if I think about it. You can also add other things to this. It is a pretty good recipe and I have used it for years.
You can buy wheat germ and wheat bran separately and add it to white flour to make your own wheat flour. This lets you hydrate the wheat germ and bran *before* adding it to dough. When you do this, you blunt the sharp little razor-like edges of the bran shards that cut up your gluten. The wheat germ also has some effect on gluten, I'm not sure what's doing it, but something in there also can interfere with gluten networks.
I have used this to make "superwheat" sourdough bread where I include 200% of bran and germ content that would normally be in a whole grain wheat flour. Just hydrate the germ and bran a few hours before you start mixing your dough with 100% white bread flour. Then take all the excess water from the bran-germ hydration step, squeeze the bran-germ to get more excess water out, and use that bran-germ water in place of some of the water in your dough. Mix up your dough and add the bran-germ toward the end, add it like an inclusion, and proceed. Don't mix it in too well, it will get integrated more during folds. This bread will come out very close to the lightness and texture of white bread, with all the flavor, fiber, etc, of a superwheat.
This can be used for incorporating bran and germ into just about any recipe that uses white flour, though I haven't tried it with low-gluten recipes (cookies, biscuits, etc), I suspect it would work just fine.
(This is from Modernist Bread with a few of my own tweaks.)
I do need to try this method -- any time I ramp up the WW flour content in my breads, I'm disappointed by those bran shards slicing my dough during kneading. It happens even if I hydrate the WW flour before mixing, so I'll try keeping the bran out (by sifting?) and adding it at the end of kneading like an inclusion.
I make a lot of pizza and have played around with flour. I’ve decided to stick solely with King Arthur all purpose and love the results. Even use in my cafe flatbread. But this is an amazing video and I learned so much. Thank you
Oh, you’re good. I’m glad a stumbled upon this video. I made homemade pizza with my 3 year old granddaughter today. I wasn’t impressed with the dough I made (all purpose unbleached flour). I will definitely use bread flour next time. Thank you!! Cookie video next please 😊
I’d love to see a similar video about baguettes. Just as with pizza, there seems to be a lot of folklore (in the US especially) about what flour you _must_ use to get authentic results.
Please do a test with all the 00 flours for pizza as the domestic ones are much cheaper. Loved the video btw!!
Thanks!
Please compare American 00 flour against the Italian! I would love to see how the King Arthur compares. Also it would be helpful to see how long different ferment times affect the dough.
00 King Arthur has too little protein, and will not stand up to a 3-5 day cold ferment
@billmoyer3254 00 king Arthur has 11 percent protein. Look on their website for their 00 flour it should say it. Isn't 11 enough?
@@billmoyer3254 Not many people are doing 3 to 5 day cold ferments though. KA says their flour is fine up to 48 hours in the refrigerator.
I recently tried both the Caputo and the King Arthur 00 and was very surprised with the result for a Neopolitan style pizza. I did not have high expectations for domestic flour and the King Arthur flour did not disappoint.
American flour is the world's best. They import it everywhere.
@@paulblichmann2791 haha
Thanks for making this video. I have been trying to make the right pizza for a while. It's all in the dough. You educated me and I'm very thankful for that. Thumbs up and five stars!!
This must have taken forever to prep for, cook, shoot and edit! Mad respect for you Ethan! Entering rabit holes is becoming your specialty 😂 Anyway this was a great video. Thanks for creating such informative content.
Yes, please do another video on anything relating to flour and flour testing. My wife recently (like a month ago) got into this thing of baking our own bread for sandwiches, so she is now all into learning about flour and what the differences are. I'm particularly a knowledge gathering researchaholic in general, her, not so much, but because of her recent interests, she watched this whole video quite enthusiastically.
Also, I work in raw and finished bakery product distribution as a local semi-truck driver delivering to bakeries and donut shops all day, because of that, I have seen SOO many different types of flours, thus I also found this video quite interesting, and as I can get wholesale prices and have a wide variety of options of flours to choose from, all of that makes my wifes recent interest all the more potentially expansive.
Off topic sort of, but as both my wife and I are Polish, but she more particularly (because she was born and raised in Poland) found your last name humorously fitting to this video. Since most people probably don't know, Chleb, Chlebek, are Polish words for bread, so my wife noticed that immediately. Your last name to us is like reading Breadowski, lol.
So Mr. Breadowski, we would love to see you make more videos on flour.
absolutely!
.!,,
You seem like a lovely couple, thank you for your important work and thank your wife for her support! I love your attitude of always learning and observing.
I recommend looking into tangzhong or yudane for the sandwich bread your wife makes. It's a quick step that can improve the quality and shelf life of your homemade sandwich loaf.
2 parts 00 pizza flour and one part semolina flour. Add salt and a bit of sugar and active dry yeast. Room temperature water. Makes great bread sticks too.
Great video.
Two points:
Detroit Pizza (as described to me when I went to Detroit a few years ago) ... was basically described as focaccia with cheese & toppings. (also my personal favorite to make at home - I use the traditional Carbon Steel pans you can find online).
The other comment/point, is that one variable which you didn't highlight is how the actual wheat is milled. I live in India, and the vast majority of flour mills in India use a highly gluten-destructive method (using high heat) to produce Maida (the Indian version of All Purpose flour), or Atta (the Indian version of whole wheat flour). This results in flour that is awesome for the local Indian breads (Naan, paratha, chapati, roti, etc)... but not so excellent for anything else... meaning I've had to import flour for anything that reminds me of home (US and UK) 🙂
Anyway, thanks for the video!
Ah! That explains why my attempt to bake bread with Atta produced a brick! (Indian here).
Bread flour works incredibly well in cookies! We use it at our bakery and cookies stay soft much longer
some oil will make cookies soft for ever
Feel so fortunate to have this video show up on my feed! I happened to be hungry & it made that all the more pleasurable. I immediately went to my fridge where I found left over - originally frozen Home - Run pizza that had generous mozzarella & sausage only to which I had only some black olives & a mixture of Parmesan & Romano cheese but tasted heavenly as I finished the rest of the video wanting to learn how to make the homemade kind of pizza. Loved it & checked out the other titles on his channel & Just knew I had to subscribe & receive all notifications. Thank goodness for the algorithms of You-Tube.😊
I would also recommend checking different hydration ratios. Stronger flower (refering to the alveograph section) can work much better for higher hydration. This was the most fair comparison but you can do so much more with flour tests :D
King Arthur Bread Flour is the hands down winner with me for our pizza's made at home. The dough is by far the easiest to work with and tastes better than any other store bought brand we've tested in the past
Agreed!
My kind of video. As a European (Brit) living in the US, I found this very useful! And explains a lot of the things I found confusing. I use the king Arthur 00 (it's the only one I can easily get hold of) with good results on Neopolitans. I'd definitely be interested in a US 00 comparison!
Muito obrigado por esta aula. Me tirou muitas dúvidas que sempre tive a respeito das farinhas, massas, elasticidade, fermentação... enfim um conteúdo extremamente técnico e acessível. Best regards from Brazil!
I think it is just amazing that you were able to replicate this new science-style format to several different topics. The delivery and the information presented are just superb. As an avid baker, this one on flour is one of my favorites. Would definitely love to see a similar video on how different flours could affect cookies or more flakey items such as pie crust and biscuits.
In Finland we have "Special Flour" for pastries and bakery, "Half-coarse flour" for breads and other salty stuff and possibly for the bakery stuff if you ran out of special flour, and "Breadbun flour" for breads and small bread buns, which are common here, the easiest thing to bake as "bread". We don't know anything about this ash content -thing nor the other grading stuff in middle europe. I have many times pondered what the "Coarse flour" is as there is only "half-coarse" in the shops, but maybe the breadbun flour is the "Full coarse", having more stuffiness and structure, more whole wheat style. This has been enough for me at least for baking for these 15 years of adulthood and enthusiasm in home cooking and baking. I'm more the kind of cook that says "everything goes as long as it tastes good" so I mostly use half coarse flour for everything, as it is the cheapest and multi-use stuff to have in my kitchen, as I'm quite poor.
. . . as always: the more you know about something - the more interesting it gets and the more questions arise . . . thank you so much for your ground laying efforts!
Edit: as always you put an unbelievable amount of work into your presentations - thank you very much, honestly!
What a great and informative video, Ethan! Thank you so much for all the effort and hard work that went into this. I would love to see more on the subject of pizza, especially Neapolitan style pizzas.
Keep up the good work mate!
I love how your name means bread in polish. Truly a good person to make this video
So called 00 pizza uses imported "Manitoba Flour" from the province of Manitoba in Canada. Manitoba flour is used to make the long-risen dough and is milled in Naples, Italy. Manitoba flour also contains a high concentration of protein.
YES! I was dying to see this video. Ethan thank you for making all your content, it's really helpful and fun to watch.
thank you so much for this video. i started making pizza semiprofessionally over the past few years and the way you explained everything was superb. in fact, i modified my recipe slightly. personally, i use 00 only with neopolitan or really thin crust pizza. deep dish pizza, detroit, etc i use bread flower.
Please add to this series! I have mastered Neapolitan (Vito's technique), but I am still struggling with NY Style and have failed miserably with Chicago style. My chicago doesn't have the buttery, flakey crust. So, YES, please dive deeper into pizza for us.
Check out charles anderson's videos on NY style pizza he has indepth videos on it
this guy made the dough in a blender I guess you missed that, idk why ruined the whole thing.
@@OOTheBlueAir It didn't affect how the pizzas turned out in any negative way.
@@lisaharris452 you think im gonna trust your anecdote comment , no, and you should not gaslight ppl either.
I know enough about it to say you're dead wrong. this was about the best pizza/Doug right not something that works. you dont make dough in a blender.
have a nice day
@@OOTheBlueAir I didn't give you an anecdote, and I didn't "gaslight" anyone by commenting that the pizza turned out fine even though you were for some reason enraged by the use of a kitchen appliance. Are you copying and pasting your hostility? You addressed it to me but has nothing to do with what I wrote.
Bread flour makes cookies chewier in the best way. I love using exclusively K.A. bread flour for my chocolate chip cookies! You get a wonderful puff to the dough in the bake, a crispiness to the edges, and a soft chewy center. I also prefer the flavor of bread flour to A.P. flour and thought it maybe negligible until my bf found out what was making the difference and told me he preferred the bread flour cookies, to minor degrees, but if I've got bread flour on hand I will use either entirely bread flour or a 50-50 bread/AP flour split in my cookies. I'll be interested to see if you do the cookie video, what your results are and what you prefer!
I was having a family reunion and wanted to cook pizza on the smoker. We needed 9 large pizzas so I precooked the crust. The crust I made required it to be refrigerated 24 hours before baking. It was the best pizza crust I’ve ever eaten. It was also the only one I’ve made requiring the 24 hour refrigeration. I always use unbleached organic flour or whole wheat whole grain flour because I make sourdough bread every week. It was what was on hand.
Things get even more interesting when you consider strains of wheat - here in Western Australia, our wheat is bred (haha) to be drought-tolerant, which affects hydration and absorbency. When trying European or US bread recipes I constantly have to add 5 to 10 % more liquid to get a similar result.
Thank you for all the hard work, seriously! Very, very well done!
I made a pizza yesterday for my kids. Just used all purpose flour and it looked and tasted great.
Would love to see a cookie test with the different flours. I actually use a cookie recipe from Alton Brown that uses bread flour and they’re normally the first ones to disappear at any gathering.
The main thing about 00 flour for Neapolitan pizza is that it builds flavor over multiple days, i would compare a 72 hour fermentation for each of the flours, and then compare how the flavor develops. it will also help tame your bread flour. it would have also been interesting to use a local milled flour or cake flour as a discussion for why hydration matters.
Totally agree about letting it rise for 2-3 days. I hadn't thought it was possible to make NY style Neopolitan pizza at home but 00 flour
and the slow rise is key.
Couldn’t agree more
Home cooks are rarely gonna go thru all that effort for a pizza that costs more than ordering.
@@Clay3613 all the more reason to test it, honestly. Not doing the longer ferment with the 00 is like keeping a sports car under 40. Though personally we only eat pizza on on the weekend, so I just throw the dough in the fridge on Wed waiting 12 hours vs 72 hours doesn't really take any more active effort.
@@rentedroom The issue I've had with really long ferments (>48 hrs) with sourdough is that the gluten starts to break down as the fermentation continues - what's the workaround for that? Adding additional gluten?
Whenever I make pasta from scratch, or say pizza dough, I always use a blend of semolina and all purpose flour. Farina flour can also be a good, if you can find it. I season the flour mixture with salt and pepper and maybe some finely chopped or chiffonade fresh herbs. After it's all blended, I will add the liquids -- eggs, olive oil, whatever whatever the recipe calls for . To make dough kneadable' it's important to let rest after kneading, before cutting the pasta. I love flavor mixtures that have many layers of flavor. In general, there is usually a little more AP than the others. Truthfully the flour ratios are personal preference.
This was a great video. Even as a baker I learned a lot!
I want to mention 2 things for people. One...get yourselves a baking scale at any major department store for ~$15. Weigh your flour! The way you scoop it out/measure it can make a drastic difference in how your baked goods come out.
Two... I CANNOT emphasize enough how much better King Arthur Flour is than any other flour. I absolutely will not bake with anything else. They are employee owned and actually the first company to incorporate in the US (1790!). They have tons of recipes, blogs, help lines, online classes, you name it. And their product is so superior that every time I bake for people they refuse to use any other flour either. You can find it in a lot of stores in the states but they also ship. It's pretty cheap given the weight and fast delivery.
I do want to say that I am in no way associated with the company but really believe in their product and mission statement. Happy baking!
This is true, I recommend King Arthur to anybody who will listen. You’ll take your baked goods to next level with it.
I prefer to grind ALL of my flours. The germ is sweet & I love it. I use an electric stone on stone grinder I bought 35yrs ago for 200.00. It’s been a godsend ever since. (I have no issues w rising and have won Bake Off w my breads. Hard to write a recipe when you don’t use one 😂)
I use recipes for baked goods w baking powder or soda, just not yeast breads. Cheers!!
I know I'm a little late here; this is really great information! Thank you! One flour we love when making pizza dough is King Arthur Artisan Bread Flour. It truly makes an awesome chewy pizza crust! 100% the best we've tried at home. Again, great information!! You really explained everything that we need to know about flour. Love your content! Keep up the great work.
Great video! I would love to see a comparison of flours for traditional breads (baguette, sourdough boule) to see what makes a French baguette different from an American baguette
Love your content like this. Love all your content in general, but ones where you see if certain things are worth it ( like the parmigiano vs other types of parmesan ) are fantastic.
Ok finished. That was great!! Could you do a follow up with using cold-fermentation and how that affects these 4 types of dough? Many folks claim that the cold fermentation (24 vs. 72 hours in the fridge) is the secret to the perfect dough. Also whether or not adding poolish to the original doughs are also factors in affecting rise and browning/crispiness on the outside.