LE5 Stagioni Superiore 80% Hydration

Here I try Le5 Stagioni Superiore at 80% hydration. This was a difficult pizza dough to make. I started by autolysing the flour at 70% hydration for 9 hours. I then mixed in the remaining water with all the yeast. I used the Famag im5 to combine the ingredients in to a nice smooth pizza dough. I finished off the pizza dough by performing the stretch and fold technique to give the pizza dough some extra strength.

Cooking the dough was a real challenge as the dough was very fragile and even ripped on my first attempt, I managed to make two other pizzas one which stuck to the pizza peel and was very misshapen and the last one that came out perfectly. The dough and pizza crust was very soft and fluffy to eat.

In the end I think that 80% hydration is too much for this flour in the end, it’s could possibly work well with a hydration level between 70% and 75%

#pizza #pizzadough #famag #im5s #le5 #biga #pizzaparty

Dough trays

[keithbrookshire]

You're a brave man for trying 80%. I admire your willingness to do all these experiments.

[samkad]

Small tip from a former pizzaiolo: when dough is that soft, keep the pizza small before putting it on the peel. Then stretch the pizza when its on the peel.
And you need to work fast

[dronemagic]

Really. Sound . I'm on it. 😁
Ordered the 5 Stagioni flour too. 6 bags. I'm becoming your prodigy. Lol. Nice one for all your help. Gonna watch Sunday's video now. 👊✌👍

[SaverioPrimavera]

Anyway good work for your first time!

80% of hydration with that flour is possible to manage and handle, just pay attention to autolysis: temperature, time and water quantities. Flour enzymes work with humidity and temperature: lower the temperature, lower is the enzymatic activity; lower is the hydration, lower is the enzymatic activity. Just play with these three variables


By the way, if you want to obtain a neapolitan pizza with high hydration you need to take some cautions: to maintain the dough firm, use biga or sourdough and then use autolysis to obtain softness, fluffiness

Hope that I have been useful!

regards!

[aspjake]

Well done mate. I am too afraid to try any dough over 75% hydro! The air in your crust and that crunch was awesome.

[chris]

Looks just like the dough I worked with last night. Hardest dough I ever worked out. But the pizza was delicious.

[darrenpeel]

Fantastic video. Very enjoyable, 44I have seen some good 80% pizzas but they have been smaller dough ball weights. It seems to make sense when turning (I have not done myself but seems to be worth a go maybe)

[MSFloriandel]

Thumbs up mate!!! 80% is quite difficult. I guess you just went a little to „aggressive“ on the on peal stretch with the first one. They look amazing. Greetings from Munich

[siferuk]

When i've watched other videos at 80% they use loads of oil at the end, not sure if that helps. I tried a 80% with a 310w flour and it was a terrible experience, ended up chucking it, I think you need a good 15%+ protein 390w rated flour for that kind of hydration. I'm going to start messing around with 80% at some point but probably with a biga preferment. Nice vid as usual!

[giogio]

Good Job! 80% is ridiculously hard to handle.

[hayom]

try molini vesuvio, it's really good

[sodatta]

Here is a slightly different opinion. I dont think 80% hydration is supposed to be so much punishing. I consider myself an average pizza chef, and I regularly go for 80% without a stand mixer and I hardly knead the dough, i do slap and fold in 5-10 minutes interval, and my pizzas come out great. So I guess I got lucky with the flour. You must check other flour options.

[dronemagic]

Arh mate, fair play to ya.
Im scared at 70% .
I don't think it was a disaster, because you never know untill you try. Top man . 👍🍺
I'm in the market for a dough mixer, as our old one is ready for scrap... Which one do you use if you don't mind me asking ? I've budgeted for around £1000. Keep making them brilliant videos. Me and my missus love them. 👨‍👦‍👦👍🏴󠁧󠁢󠁥󠁮󠁧󠁿

[matermark]

You had your phone set to cake yeast... not Instant... did you change that?

[tony]

Try that dough hydration in a teglia (pan) I use the Im-8 for mixing a 80% using 50% 5 staggioni Neapolitan 00 and a 5staggioni Manitoba 00 for a roman style pizza on a weekly basis. Flip and slap that dough drop it in a blue steel pan and watch the magic unfold!!

[giuseppefilitto]

Amazing! Maybe next time try to autolyze with 55% maybe it will be stronger and easier to handle

[eltorro]

Nice try ;-D I´m having a hard Time with 65%, keeping the Dough below 25° with the IM5s. I can hardly reach your amount of Minutes, even though everything is prepared Icecold...

[mattz]

How's trick's mate? What mixer is that?

[Moath]

I love your content... Could you please prounounce the brand name: La Chinqo Stajyoni

[stuartbrown]

Pushed my Soccorosso to 75% this weekend...won't be doing that again! 70% definitely the sweet spot with these two. Not sure about the SPAM topping ;)