Le 5 Stagioni V Molinio Dallagiovanna

Here we perform a quick comparison between le5 Stagioni and Molino Dallagiovanna. Both very similar flours on paper, what’s the difference, is there a difference ? Let’s find out......

#le5stagioni #molinodallagiovanna

Dough trays

[begriprespect]

Thank was good video 👌but next time you need ✂️ and wich was more air on the side ?

[adelinoviveiros]

Thank you so much for this video! I live in Brazil and Le5 is much more expensive here but DGV is cheaper and easy to find here.

[rbiv]

Your videos are fantastic. Kudos to you and the camera girl. Will make great family memories. It's interesting that on a rainy day, with all that humidity the Dallagiovana dough was retracting so much. Regarding dough taste, maybe you can get a better feel as to which one you prefer if you use less toppings? Maybe the toppings are making it difficult to decipher your preference? Just a thought, but not a big deal. I actually found a 1 kilo bag of Dallagiovana at my local Italian supermarket for $4 US. I'll pick some up and give it a try.

[Bifffe]

I agree from Brazil. DellaGiovanna is very delicate to work. you need to be more careful. if you want to make many pizzas in a row, Le5 is better. Maybe the flavor is similar. Texture can be variable by hidratation

[halohalo]

Hello, i normally use caputo cuoco. I wanted to try the le 5stagioni pizza napoletana. Which one is better or which one can you recommend more? Caputo cuoco or le 5stagioni ?

[karlschlehofer]

Interesting comparison...I use both of these flours. It requires a bit of planning but try a 72 hour 100% bulk ct biga with the 5 Stagioni and another 24 in the final dough. I encountered this out of a change in plans so I cannot take credit but it produced a great aroma and very complex flavor in the final dough. I now rotate this method into my monthly routine.

Any chance you would know how many $$$ to ship an ardore to the US? Ciao

[JesperMarkmannn]

Which pizza peel is it? I haven't been able to find a gi metal, that will fit through the door.

[Freddy___]

Best pizza videos on yt, go ahead my dear 👍💪💪

[Reidy]

Have you ever tried Dallagiovanna Uniqua Blue Speciality Flour ? Cannot find a lot of details on this how it works

[tiocfaidharla]

Complete WASTE OF TIME, You lost me when you said DGV doesn't take more water than 62% hydration which is complete LIES. I knock out 100 pizzas a day using DGV at 65% and its light and airy and easy to stretch! Reason it was hard to stretch is because You done a small batch with it compared to stag 5 which is weird. Its supposed to be EXCATLY the same measurements and it wasn't.