Re: Molino Vigevano Vesuvio first bake

You re right, most flours would make great pizzas if treated carefully. But we have first world problems… especially here in the US we like to have all these gadgets because “why not have the perfect tool for the job”… When in actuality a simpler more streamlined life might be more rewarding. So until this weekend I had no less than five 00 pizza flours in my pantry, I just  finished the Caputo bag so I m down to four. Yes it’s overkill, lol. The Vesuvio flour was better in the sense that it came as a pumpkin much faster in my mixer even at a low 61 hydration. It’s more “elastic” than Caputo, it ferments better with more CO2 bubles and it made the lightest crust pizza, lighter than Caputo. Of course the differences are not that big and everyone here at the house is happy with whatever I make. A couple weekends ago I made a batch with my least favorite flour, 5 Staggioni and it came out great.