In case you haven't heard, flour is probably the most-discussed ingredient in pizza dough. We make pizza using the Poolish method (see [ Ссылка ]) and compare the outcomes!

In this episode we put to test four widely-used flours:
- Mulino Caputo Pizzeria Tipo '00', fka the blue bag (it is now sold in a red bag) | Imported from Italy
- King Arthur Neapolitan Style '00' Pizza Flour | Made in USA
- Kroger Unbleached All Purpose Enriched Flour
- Bob's Red Mill - 100 % Stone Ground Whole Wheat Flour

0:00 Introducing the competitors
2:18 Comparing prices
3:02 Italian flour rating system explained
5:10 Making the Poolish
7:40 After 1 hour making poolish - just before putting in the fridge
8:30 Next morning early
10:36 Calculating the density of the flours
12:23 Completed cold fermentation
13:10 Kneading
14:19 Making the dough balls
15:21 Stretching the dough
17:28 Putting it in the oven
17:54 Results

Looking for the recipe? [ Ссылка ]

Thanks for watching!!!!

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