I Used 4 Different Flours To Make This Pizza

In today's video, I'm using these flowers from The Flower Project to create a nice and specific blend for a New York style pizza using the unique properties of these flowers to achieve a well-developed dough, beautiful light and crunchy texture, because these flowers here do bring their specific unique properties to the table when dough making. Let me explain. My two base flowers are Tipo Zero flowers with a moderate W strength. My third flower is one of my new favorites, S15, by Molino Padano. And finally, a little Semolina. Check out the recipe in the description. I start the mix with ice cold water, yeast and mix of flowers. As soon as the dough comes together, I add the ascorbic acid and salt. I slowly add the rest of the water so the dough can continue developing and wrapping around the dough hook without raising the dough temperature too quickly. Once all the water is incorporated, I finish the mix with the oil. My target final dough temperature is around 75 degrees Fahrenheit. Visually, the dough is wrapped around the hook. It doesn't rip when stretched between my fingers and it feels strong and well-developed. I allowed this dough to bulk ferment for one hour. After that, I balled it up and placed it straight into the fridge because I wanted to go for a long fermentation. Now, summer is almost coming to an end. Of course, I'll be making pesto. And I'm lucky enough to have all of this growing right on my rooftop here in Philadelphia. For this pizza, we're using three sauces. First, I'm making the pesto. I'm using garlic, sea salt, extra virgin olive oil and Parmigiano cheese. I'm just going by eye here, nothing fancy. I also add a little ice cold water to help everything blend into a smooth, creamy puree. The next sauce is a vodka sauce. I start with olive oil, minced onions and sliced garlic in a saute pan. I want to get a little color and toast on everything before deglazing with vodka. I flambe the vodka, then add cream, tomato and a pinch of salt. I let that cook down until it thickens. I really love the cheesiness of vodka sauce, so I finish it with some Parmigiano and blend everything until completely smooth. The first dough I'm using today has only been fermented for 48 hours. The dough still feels super strong and honestly, it feels like it could ferment even longer. For the base of the pizza, I'm keeping it simple with mozzarella cheese and I'm coating the crust with sesame seeds. I've seen this three sauce concept done before on a Sicilian style square pie, but I wanted to do my version as a New York style pizza. When adding the sauces, make sure you keep the lines spaced apart so you can layer all three without them blending together too much. I'm baking this in my home oven directly on a baking steel. Luckily, I also have another steel positioned above the pizza so I can finish it under the broiler and get the top nice and crispy. The sauces kept their texture beautifully and stayed creamy while the bottom developed a nice, moderately browned undercarriage. The flavors on this pizza really explode. Toasted sesame, jammy sauce, rich and cheesy vodka sauce, and of course, that pungent floral pesto. My final pizza is made with dough that fermented for 72 hours. You can already see the difference visually. It's fluffier, more relaxed, and much easier to stretch. Both of these pizzas are getting the sauce on top. Try it out yourself. Texturally, you might thank me. I prefer a nice, moist pizza where the sauce really comes through and bursts with flavor. The undercarriage is charred and crispy, and it looks like it's gonna shatter like glass. So here we have it. I'm gonna do this taste testing on camera because I wanna really understand what these flours did to the pizza and if it had a difference for the better. Amazing sounding crust. Very thin, crisp, and brittle. The smell reminds me of all my childhood pizzas I grew up eating. For any of you wondering, I grew up in Philadelphia in a neighborhood called Roxborough, and I grew up eating Alex's Pizza. And most of my summers were spent in New Jersey on the Ocean City Boardwalk. There, I grew up eating Manco Manco's. So these two pizzerias have that signature swirl, buttery cheese flavor, and a drier, crispy crust that will stick with me forever. What slice to take? I'm a bubble guy. I don't know about you guys, but when I see a pizza and it has a huge bubble, for me, that's a good thing. Wow, the crust is insane. That three-day cold ferment really did a difference. You know, it doesn't have much flop. It's pretty sturdy. Mm, now that is delicious. This crust has so much flavor. The semolina really brought some structure to the dough. If you ever use semolina flour, it does require a higher hydration because it's high in protein and doesn't absorb water that easily. I'm not one to use semolina in pizza doughs a lot, especially in high percentages, but overall, it does play a nice role in creating a well-browned bottom crust and a nice crisp. And flour blending shouldn't just be throwing random flours together. You should understand how each flour should help your dough. For instance, I did four different styles of pizza in my flour project, and I feel like all of the qualities of those styles of pizza would really benefit with a New York style, something fluffy, crispy, not too thick, pretty thin, and of course, a nice sturdy base. So was this blend perfect? No. But did it teach me something? Absolutely. And that's really the whole point of the flour project. Make sure you check out the playlist and watch the videos here. Also, let me know in the comments below. Do you blend flours? And if so, what are your go-to blends? My name is Julian Sysfo. Thank you for watching this video. I'll see you in the next one.