Le5 Stagioni Napoletana 65% Hydration

For todays pizza dough, we take Le 5 Stagioni Napoletana for a cruise at 65% hydration. We do the usual 24 hour fermentation at room temperature. I make a couple of pizzas so that you can see the final results of the dough.

I really enjoyed making this dough and the results really did look good, I just found that the dough is much more chewier than caputo nuvola. Or Molino Dallagiovanna. I’m not sure it’s a flour I will stick to, once I’ve used it up I doubt I will buy more of it.

#le5stagioni #le5 #napoletana

Dough trays

[BrodyWRaw]

Great pizzas 👍 where did you purchase the gastronome set up from ?

[abadie]

You are really amazing. I am wondering why you don't have millions of followers yet. Keep up the great work.

[taffybrent]

Love that you post the good with the bad, helps me feel like im not the only one whose pizzas dont always go to plan. Keep up the great videos 👏🏻

[williebob]

Thanks for posting your videos I enjoy watching them the Pizzas look awesome, glad you had the launching peel the right way up for the second pizza😉

[Freddy___]

Great outfit 15:13 😂💪💪💪 congratulations 1000. subscriber 👍 I love ur videos

[anujmarathe]

Glad that you don’t skip the launching part when posting the video! Good content!

[gary]

I really enjoy your videos, very detailed. Thanks

[julinha]

I love your videos!! I watch you from Brazil... Thanks for everything you share with us! Gosh bless you

[christianbarrett]

I’m sure it’s lovely, all that work would break my heart.

[duboracle]

You knead long, but do have to knead more with less yeast ?

[hennerhennersen]

I don´t understand, why you put sooo much stuff on your pizza - but the dough ist great! I make my dough very similar an I use the 5 Stagioni with 62% hydration and a little lard. But I do not do all those strech and folds. The result does not have your volume but seems to be more crispy...

[karlschlehofer]

Thank you. Molino is great, trying to buy Nuvola (Not the Super) but, sold out everywhere.
Regular Nuvola must be spot on!

[mohammed]

Thanks for another great video! I have one concern. if I have a restaurant and need to make more. Is it gonna be the same proses. I think is not possible by hands?

[horsepastedelish]

Watched a couple of your videos and noticed you get great brown/char on top but not on bottom. Is this on purpose? What can be done to improve the bottom? I notice this a lot on other backyard set-ups as well.

[danielhalford]

Cheers for another great video! Out of curiosity, have you ever tested the effects of using diastatic malt powder in your dough? I know you keep the recipe traditional but might be an interesting comparison video? I've been experimenting and would be interested to see the results of someone who is better at making dough than me.

[Ernexzto]

What diameter are your pizzas, did they seem very small to me? anyway thanks for the video

[Allyby]

Love your new toppings server, only thing missing in the pizza shack is a draft beer machine, that would just finish off lovely, I love my one! Do you think you could go much higher on hydration with the 5?

[karlschlehofer]

Ciao, ...Really enjoy your videos. I’ve been using Le 5 for years and recently tried Dallagiovanna because of you. Could you tell me where you purchased the condiment dispenser and what brand it is? Grazie

[quickmick]

Great video. What’s the app that you’re using?

[desun]

your pizzas look great! i notice you like to use semolina flour instead flour for pizza building on the table, why is that?