this is the pizza test you've been waiting for I am going to try all the most common types of flour on the market to make pizza the challenge is to make the same pizza with the same recipe in the same oven but only one ingredient in this change the flour I am going to need each dough one by one and see how the gluten Network develops I will call ferment them for two days and then bake the same Margarita style pizza yes it's my favorite with the same amount of ingredients gram Bagram and then I am going to bake them in a wood-fired pizza oven at the same temperature I am also going to analyze each Pizza in detail and finally rate them with the gluten scale and what's that I don't know I just made it up but we'll figure it out together and then we'll see which flower is the best for pigs so if you like let's get started and may the gluten be with so first let's check the formula which is in baker's percentage remember that you can download my app for free for Android and iPhone so now if the hydration is at 80 that means that in a kilo flour they are 800 grams of water it is not usual for Neapolitan style pizza but since we're doing it gluten Morgen style the idea is that we get a very light and Airy Pizza we will be making the dough with obviously flour water fresh or dry yeast and a little salt so now it's time to prepare the mixer today I am not going to knit it by hand I am going to use a paddle which is great for high hydration dough then let's get started with the flour salt yes and water now we wait a few moments and when will I get a million subscribers played alright we kept knitting this is not a matter of time we're looking for the gluten Network development so when you see this is happening the dough is ready now we lower it to the counter and it's time to shape it I am going to use these individual containers with a drop of oil and replace a ball inside now we cover it so it doesn't dry out and with the help of an elastic band we will Mark the point where it began what we're looking to do is that the dough doubles in size we can do it perfectly at room temperature but I'd recommend doing a long and cold fermentation yes I know it's going to take a little bit longer wow let's say a few hours one day [Music] no actually two days yes 48 hours okay at the end we will have all the dolls ready to make these amazing pizzas in the wood oven which is already preheated let's begin with the first flower which is Neapolitan flour which would be ideal for making pizza but first let's do the utilize test we're going to add 100 grams of flour and 80 grams of water helping ourselves with a spoon we need to integrate all the ingredients together we are not going to need and leave it there on the counter for around 2 hours now with a wet hand let's start stretching the dough what we have to achieve is that the dough stretches as much as possible and the truth is that this Neapolitan flower is doing it very well so I'm going to give it a 10 on the gluten scale time to start with the pizza when molded on the top of the semolina flip it give it another turn lower it to the counter to begin stretching it with our hands I like how easy it is to stretch I'm liking this it was pretty easy so it's a tin the ingredients are we are going to use crushed tomatoes Buffalo milk mozzarella a little smoked provolone grated by hand some fresh basil leaves extra virgin olive oil and Patagonia sea salt alright let's go with the Tomato now some basil leaves that we tore apart by hand to release more perfume Touch of salt mozzarella cheese not too much smoke profiler olive oil and we're ready to go to the oven we load the first pizza on the pizza peel very carefully now we place it in the oven and instantly begins to form the crust a couple of turns and here it is I'm going to give it a 10. it looks like a neapolitan pizza let's go with a nine now I want to hear that cornichon I give it a nine it's toasted a little too much so I'm going to give it a seven and now with the scissors yes scissors so as not to break the cornichon let's see how air it is [Music] that is pure air I think we can all agree to give it a 10 right this slice looks quite firm let's go with a nine okay now as usual the best part now we continue with Italian double zero flour a flower that dwells perhaps designed to make Focaccia we will repeat the Autolite test again by placing 100 grams of flour and 80 grams of water mix do not knit cover and leave it on the counter for two hours all right time to start stretching and see how much membrane resists and the truth is that it resists quite well it got 9 points on the gluten scale now we do the same as before we does it with some semolina and begin to stretch it on the counter a bit of steering wheel technique adjust it and it's done so I give it a nine we continue with the Tomato salt base leaves mozzarella provolone cheese and olive oil ready to go to the oven we place it on the pizza peel and go foreign begins to grow it took a few more seconds but we're going to give it a 10. oh I realize that it has a slightly lower Rose let's go with an eight not bad I give it an eight that's the word of the base I give it a 10. time to cut that Corniche on him and see how Airy it is the truth is that it looks very good let's give it a nine and they were look how it hangs it deserves another name okay time to taste it I love my job are you lost with all the sourdough bread recipes that you find on the internet would you like to learn all the tips and tricks to make your own sourdough bread at home then I have the solution I have the sign the perfect Master Class of sourdough bread just made for you by clicking the link on the description you will learn how to make and take care of your sourdough starter how to knit shape ferment and bake your sourdough bread how to use and read the baker's percentage all the basic techniques to bake like a pro at home and how to read and understand your dough don't miss out on it and click the link on the description right now now it's the turn of Manitoba flower the classic Italian High gluten flour let's check that membrane although it looks translucent it didn't allow for a good stretch so let's go with an 8 and work it on both sides we'll lower it to the counter and stretch it one more time with the steering wheel technique it would be a little bit harder so I'll give vid and 9. and we are ready to put it in place and there it is right in the oven a couple of turns and it got stuck a little well there you see what happened what do you think if we give it an eight and according to the Italians it doesn't need to be really round but I give it a seven the base is correct another eight as well hello crunches very well let's go with an it and now let's see that cornichona [Music] looks very airy I'll give it a nine it also looks pretty firm gets another eight more and again the best part the tomato is really good next up is a bread flour was designed for making bread checking the gluten Network it feels more tense but at the same time the membrane is quite translucent it gets a seven you stretch it on the counter with our fingers it really responds better than I thought so we can give it a seven the pizza is ready last Touch of olive oil and let's place it on the peel time to go into the oven we give it a couple of turns and there it is let's see if you think the same as me on it it looks pretty good so we give it a nine let's hear how this pizza crunches let's go with an eight but I think we can give it a 10. once again we go with the scissors and cut that pizza crust I thought it was going to be a little bit more Airy we give it a seven okay let's see how firm it is we give it an eight I'm sorry but I have to do it again all-purpose flour not the one that you always use to make pizza and let's see how the utilize goes that is a really good membrane let's go with an it now it's time to stretch it on the counter and I'm liking a lot what I'm feeling it deserves an end on the gluten scale well the pizza's ready time to place it on the pizza peel and let's go straight to the oven we turn it a little bit and it already begins to take on a very good color that it deserves a 10 doesn't it looks amazing it deserves another tip now I want to hear how it creeps nine the base I'll give it an eight now let's cut the pizza crust and see how it is this is another 10. I'll give it an nine and of course I have to taste this one too [Music] [Applause] finally we've come to the cake flour that I would never have thought of using for pizza but since this is a test well it didn't work I have no choice but to give it a minus two so what we're going to do I'm totally out of the plan is to correct the formula and lower the hydration down to 70 percent in the end and what I always recommend doing is trying to find the limit of a flower and not trying to force an impossible hydration we achieved a pretty good membrane so now I'm going to give it an eight but since it was -2 we left it with a six I like how it stretches the truth is that I had no faith in it the world of flower is full of surprises it at least deserves a seven [Music] yeah well let's put that pizza together and let's find the pill let's go to the oven I am really liking what I am seeing I don't understand anything anymore I'm going to give it a nine it's looking pretty good let's give it an 8. oh no no no no no listen how it clicks this is a nine the bass is not that bad the seven and now we need to see that furniture and another surprise let's give it a nine we can all agree did it very well let's give it an eight I have to do it again oh okay now that all the pizzas are baked and do a little review one by one first was a pizza with the Napoleon flower and I was sure that this one could not fail us because that flower was invented to do that we continue with Italian double zero flower that really defended itself very well also in the oven it was followed by manitower and maybe it took a little bit more to stretch it and the final shape I wasn't entirely convinced then we used the bread flour a flower designed to make bread but hey it also made some good pizzas and one of the ones that surprised me a lot is this all-purpose flour look at the pizza that we took out of the oven how beautiful it is and finally the cake flour pizza we had to tweak the recipe a bit but the pizza came out amazing and here we have the table with all the final scores well as expected the winning flower had to be the Neapolitan let's keep in mind that it was born for that but I also want to highlight that using other type of flowers that were designed to make pizzas we can achieve Incredible Pizzas as well so I hope you found this experiment helpful and see you in the next video May the gluten be with you hope you have enjoyed this video and if you want to learn more about sourdough bread and sourdough starter I encourage you to check the link on the description and remember this master class was specially designed for you