In this video I explore the best of 4 flours in producing the biggest lightest most tasty well structured crumb crust.

We use the same 100% Biga dough method for all pizzas. Same oven same everything - the only difference is the flour.

1) Iaquone per pizza
2) 25% Manitoba 75% Iaquone
3) 100% Manitoba
4) 100% Caputo Pizzeria Rosso

Please feel free to express your preference.

#neapolitanpizza
#pizzadough
#pizzarecipe
#caputo
#pizza

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