LE5 Stagioni Superiore Pizza Dough

Today’s pizza dough is made using Le5 Superiore flour. I did a 24hr fermentation at 70% hydration. I was really impressed with the 10 pizzas that I made. The dough had a lovely colour and texture whilst being super soft inside. It had a good resistance to the heat from the pizza oven, there was very little charing to be seen. Considering this dough was 70% hydration, it was remarkably easy to handle, balling and shaping the pizza was very easy to do. It’s a great flour which I’m sure will easily push to 75% or 80% hydration. I will try this in the future.

The flour was autolysed for 9 hours before I added the rest of the ingredients, the Famag im5 got to work on the ingredients and produced a lovely smooth dough in less than 8 minutes of mixing.

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

Dough trays

[MMM-odo]

I didn't fall off my was excited to see your desire to make pizza !

[siferuk]

Just found this at my suppliers, love being able to check all the different flours on your videos 🤣

[matteonicoli]

this flour is a joy to watch, when that transparant crust comes out! Thanks for another lovely video.

[Joseruiz-hpqp]

I enjoy your channel as well as FB page. Learning a lot. Thanks

[fTr-fvex]

It's nice to meet someone who loves pizza just like you ;)

[shayuzan]

great great video as always, thanks for trying for us all those different doughs and methods!

[limkejiekejie]

Hai sir.ist the stagioni napolitana flour is much more chewy then other stagioni series of flour?because u felt the nptln stagioni us really chewy.especially after ist cool down.

[alshukriai]

Greetings,

I have an issue, when i ferment the dough it flattens. It should rise but it expands on the sides not upward.

Can hou suggest a solution? Or possible causes?
Thank you

[mikey]

Unfortunately in US we can't get similar spiral mixers for home due to the power is only 120vac, autolyse is amazing, have you found the long period of autolyse of 9 hours more effective than let's say 30-40 min other than cooling the temp of the dough?

[stuartbrown]

Very interesting. That flour has exactly the same protein and W values as the Caputo Soccorossa I now swear by. Very similar results, as I guess you'd expect!

[connorroman]

Hey I have a quick question: out of the 24 hour RT leavening period, how long did you keep it in the bowl to rise vs balled up in the trays? Is there any rule of thumb for when to ball it up depending on total ferment time? Thanks

[timvliegt]

Nice! I tried most of the caputo flours (cuoco, nuvola, pizzeria, manitoba) and 5 stagioni pizza napoletana. But for me 5 stagioni superiore is the best. It is easy to work with and it has a nice flavour. I am curious for the 80% hydration never tried that before. Love the videos!

[richard_lindsay]

Love the videos. Apologies if I missed this but could you do a video on why you chose the mixer and the theoretical number of dough balls you could achieve?

[giuseppefilitto]

Very nice! I guess you can go up to 80% without any trouble

[karlschlehofer]

Stephen, with a mix time of under 8 minutes did you use cold water for the final mix?

[gaz_epthree]

What’s your go to flour to use? I’ve tried that Caputo pizzeria the last few weekends and not been a big fan of it.

[mikey]

Oh, the other question I wanted to ask is how long did you ferment the dough balls?

[whcgdmd]

From experience which flour gave you the lightest cornicione? I used Caputo Pizzeria, Novula and Stagioni Neapolitan.. the best results I had were with Novula at 73% hydration. Also for some reason the Stagione Neapolitan gave me a gummy cornicione. Still aiming for a lighter cornicione!

Kindest regards!

Rashed

[davidjenkins]

Where did you get your kitchen craft matt from pal ?

[nuvola]

Is your turning peel 8 or 9 inches? 20/23 cm?