Neapolitan Pizza Flour Comparison | Caputo & 5 Stagioni

Today, I decided to test the two most popular 00 flours for Neapolitan pizza: 5 Stagioni and Caputo!

I have found that 5 Stagioni is a really high quality flour, resulting in an active fermentation, light crumb structure, and great extensibility.

The Caputo flour on the other hand has a stronger gluten structure, more even crumb, and tastes like the Neapolitan classic!

Both of the flours are both a great start to use for pizza making, so grab a bag and try them out!

3 Hour Neapolitan Pizza
(Makes 3 doughs weighing 285g each)

2g active dried yeast
375g water
500g 00 flour
12g salt

Interested in this pizza oven? Click the link. Use code Julian10 for 10% off any purchase!

[solo]

Learning something new everyday watching your videos.
They both look delicious 😋

[Contrezzo]

Really good video! Clean comparison, and very informative. Haven't used any of these flours before, but I think I'll try out Caputo next time I make pizza

[Sackenstein]

Love your videos! Please make more when you can. Thanks

[alge]

Vito Iacopelli did a comparison between the two with a blind taste test with his friend. His friend knew by texture and flavor which one he was eating. They both like Caputo over 5 Stagioni... Both pizzas of yours look great! Price comparison, Caputo is less expensive by a long shot. Thanks for the comparison and welcome back home from Italy! 🇮🇹

[pavelow]

I knew when you had the 55 pound sack of Caputo which one you preferred.

[robertcretu]

I was going to call you out if you said 5 Stag was better because it’s not. Good job.

[ImTheBhattman]

Would be interesting if you compared Caputo's Tipo 0 and Tipo 00. I've seen quite a few reviews that say Tipo 0 gives a nicer flavor and I think I agree but would be interesed in your thoughts too.

[DNNYT]

Hi, I want to make a 24hr room temperature dough with the stagioni rossa. How long would you recommend for bulk fermentation and balling up?
Thank you,
Danny

[timeout]

For me Caputo has the taste advantage over stag 5

[TheGnarlymom]

How do you like the totoven, just got one two weeks ago, how long you cook, me like 1 min 45 sec, and I bought polselli flour, what are your thoughts on both

[GabrielQuiroz]

So basically it means that there is no point in kneading a Neapolitan style pizza dough? Or is it just because the whole process is made at room temperature here?

[agtronic]

Wow, you don't knead at all and they develop that quickly? That's pretty nuts. I haven't played around with 00 or any of these imported flours, but if I don't knead the dough until smooth before letting it ferment, it won't hold up at all.

[kuhne]

My problem is my Neapolitan pizzas come out a bit bland when I use stagioni. Even if I do a 3 day cold ferment, it’s still a bit lacking in the taste department, my kids love it though. When I use Capiuto 00 (Blue bag) it seems to taste the way a Neapolitan pizza should taste. The same I’ve had when I’ve been in Naples. The taste difference is night and day.

[ethermal]

i bought a 55 pound bag of the caputo and i think i got a bad batch, because it is very cakey and pulls apart super easy, i cannot get any where near the results you got here

[MrChristopherMolloy]

Great video, but it might've been better if this was an objective Blind Test ✌️

[Nam__]

5 stagioni It tastes really weird anyway.