Tried this two days ago and got the best results I’ve ever had with my pellet ooni! Brilliant
@titomoura7014
5 күн бұрын
I've tried it and failed
@prylupplevelsen8638
15 сағат бұрын
Really good and fast dough. Thanks for the tip, tasted great.
@justinschaefer7817
22 күн бұрын
Yesterday was my first time making home made pizza in a true pizza oven. I tried to make a 72 hour dough and it did not come out right at all, so I needed a quick save to salvage my pizza night. This recipe delivered! There is just no way that I would have anticipated that this would be so damn good. I could not have been happier with the results. Absolutely amazing dough. I wont even be bothering to do longer fermenting dough ever again, this will be my go to from here on out. Thank you so much!
@julian_sisofo
22 күн бұрын
AYEE!!! I appreciate this feedback. thank you!!
@captainsnake69
17 күн бұрын
72hrs will overproof without correct temp, if you ever give it another try, do 24hrs Room temp, or 48hrs cold (Fridge, 5ºC or so) and very well sealed, no oil. Also try less yeast, 2g per kg of flour (Type 00) is the usual amount in the original recipe. If not, well, the video one is good too, pops to him 👍👍
@sohilronagh286
6 ай бұрын
Wow!!! absolutely mouth watering, amazing Neapolitan Pizza. Making your recipe today!
@mikegreen6837
7 ай бұрын
You are the Bob Ross of pizza making. Everything you make is perfect!
@user-jw2of8ri6w
Ай бұрын
Thank you so much for your so nice teaching videos ❤
@quickcuts_spotlight
Ай бұрын
This is AMAZING, you deserve a follow bro.
@Adasrast
7 ай бұрын
Looks absolutely amazing 🤩 definitely will try this method. I’m making focaccia in similar way but I leave it in fridge overnight and bake next day. Love your content 👍🏻 you need more subscribers because your channel is worth it 😊👍🏻🍕🍕🍕
@YashKhanna97
Ай бұрын
Bro you are pizza god ! This is absolutely magical ! Iam stunned how it turned out !😍
@pattyolczak7287
7 ай бұрын
finally a fast dough for this incredible pizza.. I'm going for this recipe tomorrow.. Need to pick up more zero flour.. I'll LYK how I made out.. amazing video WOOO
@tanaybarbuto7107
Ай бұрын
I was sceptical at first but wasn't happy with my 24 hr dough so I had no choice but to do this 3 hr dough last minute. It is an AMAZINGGGG recipe, best dough ive ever made and guest were complimenting the dough all night. 10/10 Thank you
@julian_sisofo
Ай бұрын
Thanks for sharing !!!!
@MissionOffRoad
6 ай бұрын
Thanks!! Can't wait to try it!
@user-dg1kq6jj3e
4 ай бұрын
i tried your pizza dough over the week end it's really delicious everyone enjoyed if i want to increase to1000 gr flour do i simply double the amount of everything .thanks again for this recipie.
@gorankunovic6404
2 ай бұрын
I will try tomorrow! Looking great
@julian_sisofo
2 ай бұрын
Hope you enjoy
@daminolimonade6197
2 ай бұрын
Hi Julian, your recipe finally made my ooni pizza oven wake up from its long sleep! I really love Neapolitan pizza, but making good pizza dough, which takes a long time, wasn't easy because of my busy work life. Thank you so much!
@julian_sisofo
2 ай бұрын
love hearing this. im glad it worked out!
@xYou0nlyLiveOnce
6 ай бұрын
Hi Julian I have been making Neapolitan pizzas for two years now in Gozney Roccbox. Most times I take 2-3 days to ferment the dough using le5 Stagioni flour and sometimes 60/40 mix with Manitoba which has a higher W rating to help with the higher hydration.. It has been a real pain in the butt trying to time my doughmaking to fit in with my other daily activities and guests suddenly changing their day to come. My whole pizza making world has now become such a pleasure after using your dough. 3 hours for the dough against 3 days, Room temp, refrigeration and several other processes and honestly I can not tell the difference between the finished pizzas. Still getting nice airy cornichiones. I am truly amazed. My pizza buddies are using your methods as well. kind regards Wayne
@julian_sisofo
6 ай бұрын
🙏 i love to here this. and appreciate you sharing with friends.
@iCeManMeltingSC2
11 күн бұрын
Man, I tried multiple recipes and none worked until I found yours. Thanks a lot!!
@julian_sisofo
11 күн бұрын
😉
@jackpast
7 ай бұрын
Would have liked to see that pizza coming off the peel. If that was me I’d end up with a calzone. Love how you put the basil and parmigiano under the mozzarella. 👏👏👏
@rawfeekee657
7 ай бұрын
the dough looked so relaxed after that scooter ride LOL good work
@julian_sisofo
7 ай бұрын
hahahahaha
@JOEYD2006
7 ай бұрын
Thank you so much for sharing. Trying this tomorrow.
@12zorm
Ай бұрын
How did it go?
@JOEYD2006
Ай бұрын
Great. For Julian, it comes easy. For me, I need more practice.
@grantallison-young5652
Ай бұрын
I have tried both this recipe, and your poolish one. Both are by far the best recipes I have ever made, and I have tried A LOT. Your video makes it very easy to follow the steps, thank you very much. I must say this quick dough recipe is not very far behind the poolish one. That may be a bit better dough wise, but this one is very close.
@julian_sisofo
Ай бұрын
thank you sir! love the feedback. welcome to my channel!
@iliefahimeh9404
4 ай бұрын
Love it
@rayoyers
20 күн бұрын
This pizza will suit most people, even though the flavor of the dough can't be as good. But with the right toppings this is truly a quick solution.
@munterboy9298
Ай бұрын
I used this today in my home oven, probably the best pizza I made.
@julian_sisofo
Ай бұрын
🙏🙏🙏🏄♂️
@user-ie7ee4vv6z
7 ай бұрын
This is game changer brooo
@cloud6526
Ай бұрын
We all need an easy pizza dough recipe. Thanks for making it look easy I’ll try this one today.
@napoleon3625
Ай бұрын
Tell us how it was? Can you reccommend this receipe ?
@cloud6526
Ай бұрын
@@napoleon3625 Yes i tried it already and it’s easier and better than my already good pizza dough. Just follow it. Since I’m using a home oven. I pre baked with a thin spread of olive oil , basil mix - i do this so the dough in the middle won’t puff Then I bake with toppings for 5 mins. Oven at 400f coz that’s my oven 😢 I finished it on my fry pan for 2- 3 mins to have a crispy bottom I’ve been experiment diff dough recipes and so far this is easy and best for me. Btw. I used bread flour and saf instant yeast. 1 tsp Kitchen Aid with hook for 1 min just to combine everything.
@RajnaTMS
7 ай бұрын
Hey Julian! Thanks again for this unbelievable recipe. I tried it yesterday and I just could not believe my eyes and hands, how soft it was in the end. I baked it in a home oven 250 Celsius, 4 minutes prebaking with only tomato sauce and another 4 minutes with toppings. Jesus it was delicious, crunchy outside, soft and full of air inside. My second best pizza I made in my life. Cheers from Hungary!
@julian_sisofo
7 ай бұрын
im so glad to hear this!
@RajnaTMS
7 ай бұрын
@@julian_sisofo 😊
@sdkboss
4 ай бұрын
What's the first one? :D
@KemalKayar-vd2ll
3 ай бұрын
Can you do with fresh yeast
@royprice4383
3 ай бұрын
Does the water temp matter in this recipe?
@davidcmiller2980
7 ай бұрын
Getting it ready to make dough balls as I type. Will get back to you. Good job with the video, thanks. Update: OK, came out OK. There is for sure a difference in this and the 36 hr. batch I usually make. Thanks for showing me this, it could come in handy in a pinch.
@julian_sisofo
7 ай бұрын
👏👏
@Juncz77
Ай бұрын
Hey mate, thanks for sharing. I've tried this a couple of times and when it comes time to divide and shape the dough it's still a sloppy wet mess! How can I ensure it's firmer and more mouldable? Cheers.
@terenceharris5610
Күн бұрын
3-Hour Neapolitan Pizza - 500 grams of 00 flour - 375 grams of water - 12 grams of salt - 2 grams of active dry yeast Mix the ingredients with a wooden spoon until the mixture becomes shaggy. Continue mixing with your hands until well combined. Transfer the still slightly shaggy dough to an oiled container and let it rest for 30 minutes. Stretch and fold the dough on each side (about 4 folds total plus some tucking) to form a tighter dough ball. Place the dough back into the same container and let it rest for 1 hour at room temperature. Divide and shape the dough into 290-gram balls. Place the dough balls in separate oiled containers and let them rest for 1.5 hours at room temperature until they have doubled in size. The percentages of the ingredients are as follows: - Flour: 100% - Water: 75% - Salt: 2.4% - Yeast: 0.4%
@anthonyrentzepis1010
Ай бұрын
Looks great man! When would it be best to freeze the dough if keeping some for later?
@julian_sisofo
Ай бұрын
yea i tried before. it will work. it wont be the best though
@ElMahjoub354
7 ай бұрын
Julian, nice work as usual. From your experience and after trying this one, what is short fermentation pizza compared to Polish over 24 hours? Did you notice huge difference in terms of taste and other things?
@julian_sisofo
7 ай бұрын
so the 3 hour dough is very good. but the poolish is my favorite. for the best fermentation and airy crust, long fermentation matters. the 3 hour dough is good if you are in a rush to make good dough fast. try it out you will like it
@Jack01010
7 ай бұрын
The thing is that if you do all the process well, 3 hours or 78 it's always good, what changes are variables in taste and volume. But even a 3h dough it's perfect. Just think about that direct dough (Traditional Neapolitan style) proof in 8 h room temp, without using fridge or poolish/biga. Using poolish or biga can help with higher idratation like 70%+ but for a normal pizza 3-8h it's ok! Even the yeast flavour won't be too harsh, maybe if u do the 1h pizza would taste more like yeast but 1h pizza is...y'kno kind of illegal X)
@DaposCL
3 күн бұрын
tried today ... thanks a lot for the amazing recipe
@napoleon3625
Ай бұрын
It tried it yesterday and it was a 8/10 🤩 (in my G3 Ferrari🔴)
@transworld8005
3 күн бұрын
Simple, quick, and better than Vito Iacopelli's recepie!
@valeriodenuntiis1191
5 ай бұрын
wonderful video ❤️🍕🔥 curious what temperature of the oven are you cooking and what is the temperature of the floor ?
@julian_sisofo
5 ай бұрын
floor is about 600F oven is 560F
@helmutz.4793
5 ай бұрын
Hi Julian! Looks great! How long is the kneading by hand?
@julian_sisofo
5 ай бұрын
the initial neading, only 2 minutes! it will look shaggy, but this is why we will allow the dough to rest and then stretch & fold
@helmutz.4793
5 ай бұрын
@@julian_sisofo thanks a lot!😀
@markobabic9415
29 күн бұрын
Dear Julian, if I exceed your time limit would it be a problem? For instance I leave dough in fridge overnight? Thank you! New sub!
@julian_sisofo
29 күн бұрын
it would work!!
@popc0rnsgs3
Ай бұрын
You make it look too easy handling that 75% hydration dough while I can barely manage 65%. Good stuff
@baroon22
21 күн бұрын
Thanks for this great recipe, I’ve tried it a couple of times now and I love it. What should I do in case I have 5 to 6 hours until pizza making before the last step (1,5h resting in your recipe)? Should I put it directly in the fridge for five hours or leave it outside 1 1/2 hours and then 3 1/2 hours in the fridge?
@julian_sisofo
21 күн бұрын
last rise 30 minutes then right into the fridge. now before you use, make sure the dough sits out at least 30 minutes
@baroon22
21 күн бұрын
Great, thanks!
@whalleyjd
24 күн бұрын
Looks amazing. What are the two types of cheese you put on this pizza?
@julian_sisofo
23 күн бұрын
parmigiano and mozzarella
@user-kq5kg6el3m
Ай бұрын
yess man !
@joakimlandqvist3679
16 күн бұрын
I love this recipe!!! Since I only have a regular oven that goes to 250 Celsius and a pizza steel it takes about 6 minutes for the pizza to be ready. Would you suggest that I pre bake it with only the tomato sauce for 3 minutes and then add the mozzarella for the last 3 minutes?
@julian_sisofo
16 күн бұрын
yes! great idea
@olgakarapetyan682
3 ай бұрын
Thanks for your videos. Question about water temperature you add to poolish.
@julian_sisofo
3 ай бұрын
room temperature! 70 degrees F should be perfect
@olgakarapetyan682
3 ай бұрын
@@julian_sisofo thanks a lot
@pawelsujecki
5 күн бұрын
Hi, the recipe is very good. We only have a problem with setting up the stove. We have a Zanolli oven and we bake your pizza at 370 degrees on heaters 9 up and 9 bottom. The cake is burnt on the bottom. What are we doing wrong? what furnace parameters will be the best?
@Lightyagami0
5 күн бұрын
i will try it but does the weather temp makes different ?
@journeywithgracey
7 ай бұрын
❤❤❤
@solarpony
Ай бұрын
That's nice in a rush but good things take time and I need that cold ferment 😬
@JB-ze3yf
Ай бұрын
Done this twice has come out awesome. Just a quick one after the first 30mins to make a tighter larger dough ball it is a little sticky any tips on how to get it more firm like yours so easier to make the large ball without sticking to my hands. Thanks so much for posting
@j3ppz
4 күн бұрын
Olive oil in your hands
@rcaruso810
Ай бұрын
If you're quite ready to use after 1.5 hour rise should you leave it room temp? Or refrigerate? In other words how long can that last rise sit out
@entelaklosi676
5 ай бұрын
Wow; this is what i was looking because short of time. Please now in winter(tem are a bit low); should i increase the yeast?
@julian_sisofo
5 ай бұрын
either increase the yeast by 1 gram or keep the dough in a warm area!
@alifestylelikenother
25 күн бұрын
Great video. Is this the Same method in a stand mixer?
@julian_sisofo
25 күн бұрын
yes!
@mickqwerty1967
2 ай бұрын
Great Video...if I wanted to use this recipe to make enough for 10 pizzas how would the recipe change please
@julian_sisofo
2 ай бұрын
multiply everything by 10
@markdagostino4891
2 ай бұрын
@@julian_sisofowrong
@lousekoya1803
2 ай бұрын
Well this deserves a thumbs up and a thumb pressed on the sub button ! You got mine here from Quebec !
@julian_sisofo
2 ай бұрын
thank you!
@dashermike3207
7 ай бұрын
Not able to get 00 flour. Will AP flour or bread flour work? Also would kneading the dough be ok instead of the stretch and folds? Judy wondering Great instruction!👍
@julian_sisofo
7 ай бұрын
so kneading the dough would be really sticky. i reccomend stretch and folds. and sure! use 40% bread flour 60% ap flour
@silverdicer
Ай бұрын
Hello Julian, could you please, please share what the room temperature was when you made this video..the timings will all depend on this, thank you.
@julian_sisofo
Ай бұрын
room temp 73F
@silverdicer
Ай бұрын
@@julian_sisofo Thank you!
@gentz8310
3 ай бұрын
Amazing for 3h
@konstantinsarychev9305
15 күн бұрын
Tried this recipe and the overall went well. Nice high rise and very soft top. The only issue I had is a thin layer of relatively hard and dry bottom crust, not very comfortable to eat. Used 250 C pizza steel for 4 minutes with convection on the bottom rack of my electric home oven with 1 hour preheat. I wonder if the cause of this hard bottom crust is the generic bread flour I used or maybe something else? Maybe the temperature was too high and it's better to lower it to about 230 C?
@julian_sisofo
15 күн бұрын
how thick was the pizza stretched? and yes, if you use bread flour only use about 15% of the total flour weight.
@konstantinsarychev9305
14 күн бұрын
@@julian_sisofo Indeed flour 00 made bottom of the pizza much softer! Thank you for the advice! Just did the pizza using Le 5 Stagioni 00 flour using the same exact steps as last time. Now I have a very nice soft bottom crust. I also noticed that pizza pieces after a while on a wooden plate become rigid in a sense that if I lift them by the edge they stay straight horizontally and they do not bend at all by themselves. The dough seems to be super-super thin, but still it can hold all the toppings! Is it supposed to be like this, or overcooked? 😂
@kuntariambarkusumo3007
Ай бұрын
Hi julian since i just joint your video, let me know what is 00 flour?is it bread flour or wheat,thanks in advance,im tari from indonesia
@julian_sisofo
Ай бұрын
00 pizzeria caputo blue
@leonardobeato3020
Ай бұрын
Hello, Julian. How big is the plastic pot you use to ferment thr balls?
@julian_sisofo
29 күн бұрын
2 cups each
@leonardobeato3020
29 күн бұрын
@@julian_sisofo thanks. Please, could you tell me the circumference in centimeters of this pot? I'm afraid of buying the wrong one.
@88iamsterdam
4 ай бұрын
I use a normal home oven, what's the recommended temperature? Also, can i use a normal bread flour.
@julian_sisofo
4 ай бұрын
for neapolitan pizza get your home oven up to 500-550 F. also, use a blend of bread flour and 00/AP flour 50/50
@Melissa-qj4ec
15 күн бұрын
Made this few times now and i feel so accomplished 😅 my family loves it and said we will never have store bought pizza again 😊 so thank you so much! Cant believe i made that good pizza in only 3 hours. But can this be frozen? At what stage if so?
@julian_sisofo
15 күн бұрын
it could be frozen right after you ball the dough
@Melissa-qj4ec
15 күн бұрын
@@julian_sisofo thank you for your quick response! Will try that ☺️
@fiifxu
Ай бұрын
I tried yet just now and i can say: Its Alive !
@MrChristopherMolloy
4 ай бұрын
Nice job, and you can't argue with the end result, but isn't that a lot of oil to use? Napoleon pizza dough "technically" doesn't use oil, or am I wrong? Also, I'm no pro, but when I'm making a quick pizza dough like this, I use about 1% white vinegar to add some character.
@julian_sisofo
4 ай бұрын
i only use oil here so the dough doesnt stick to the container. its only optional. and i never heard of vinegar in dough. nice!
@MrChristopherMolloy
4 ай бұрын
@@julian_sisofo Yeah, the vinegar mimicks the long-ferment.
@benoit8381
14 күн бұрын
How much fresh yeast would you recommend ? I don't have dry
@julian_sisofo
14 күн бұрын
6g fresh yeast
@jackdavis8786
Ай бұрын
Have you tried this recipe with the Caputo red pizzeria flour?
@julian_sisofo
Ай бұрын
you can try... i havent
@jackdavis8786
Ай бұрын
Ok thanks, and would you just double the ingredients to make 6 dough balls?
@tastyham
Күн бұрын
nah i almost cooked my house the dough was sticking and i struggle to put it in the oven the cheese was burning and then another time with some more flour but it was too much flour and didn't really cook, any tips? it was still flour dusty but a good melt on the pizza overall (the pizza was insane though, first time and in an electric oven indoors (the fire alarm rang), I'll clean it and try again tomorrow or the next day and try out some other techniques to properly drop it in)
@bartdesigns7663
7 ай бұрын
Thanks buddy! Just gave this recipe a try. Let's say you have a bit more time, like 8 hours to let it sit. Should I use the same recipe?
@julian_sisofo
7 ай бұрын
i would only use 1 gram of yeast and then leave the whole dough sit for a nice 6 hour bulk ferment room temperature!
@bartdesigns7663
7 ай бұрын
@@julian_sisofo Awesome, thanks!
@ginojc73
7 ай бұрын
Hi, when you say Room Temp. What is the temp of your room? 20-23 degrees?? @@julian_sisofo
@Adasrast
7 ай бұрын
Hi Julian. So for x6 pizzas just double all ingredients? Or is something different with percentages?
@julian_sisofo
7 ай бұрын
yes double all ingredients
@Adasrast
6 ай бұрын
@@julian_sisofo thanks Julian 👍🏻🍕🍕
@palestineViper
3 ай бұрын
did the dough know you were scooter riding?
@CoachMarkspeaks
Ай бұрын
After we cut them into the smaller dough balls (after the second rest), can we put them in the fridge after that if we aren’t going to make the pizza right away? I like to make the dough before I go to bed so it will be ready the next day. Should I leave them out at room temperature or put them in the fridge for the next 12 hours?
@julian_sisofo
Ай бұрын
in the fridge is fine
@jackdavis8786
Ай бұрын
Would caputo cuoco flour work with this recipe?
@julian_sisofo
Ай бұрын
i think so! yes
@jackdavis8786
Ай бұрын
What is it that would get more air into it? Is it more water?
@grimmus1980
4 ай бұрын
Any advice on pizza losing shape when launched off peel into oven ? Mine always turn more oval than circular after launching into oven !
@julian_sisofo
4 ай бұрын
i will definitely make a detailed video on this. its a trick of mine where i dust and press the flour into the bottom side of the pizza dough. just make sure the bottom part is nice and dry!!
@alvjack
3 ай бұрын
Yes please
Ай бұрын
can you store it in the cooler .for next day ?
@julian_sisofo
Ай бұрын
yes!
@user-kj1pg7ns4b
4 ай бұрын
Hi Julian, I just started my pizza making skills and I am struggling 😢 could you help me out? I tried your recipe, but the dough looked more wet than in your video and after the final rest/proof I tried forming the pizza, but the dough sprung back, so it sort of stayed a blob? Any tips? Thank you!
@julian_sisofo
4 ай бұрын
What flour are you using?
@user-kj1pg7ns4b
4 ай бұрын
@@julian_sisofo thank you for relpying 🙏flour I used is 00 LaTua farina (I am based in Europe) - maybe I handled the dough too much after the final rest.
@munterboy9298
Ай бұрын
I had the same problem
@slimyelow
18 күн бұрын
Was the mozz was not drained over night?
@julian_sisofo
18 күн бұрын
i drain the mozzarella after cutting it for at least an hour
@KemalKayar-vd2ll
3 ай бұрын
Can you do it with fresh yeast?
@julian_sisofo
3 ай бұрын
yes
@randomfacts11223
2 ай бұрын
Jusk asking, if I have a home oven (230 celcius / 446 f) then how should you make the recipe a little bit different and with lots and lots of more fermentation time like a day or so, cuz when you cook it in home oven the crust doesn't puffs up, so maybe the dough needs more fermentation time. So can you give me some advice?
@julian_sisofo
2 ай бұрын
i would start by buying a baking steel/stone. also, add ice cubes to your oven during the bake to create steam.... this will cause the dough to spring/rise more.
@randomfacts11223
2 ай бұрын
you wouldn't change anything about the recipe? Maybe add a little olive oil?
@randomfacts11223
2 ай бұрын
And because I cook the pizza on low heat I need to parbake it.
@hellobooom
18 күн бұрын
@@randomfacts11223 I would add a bit of oo for home oven, but his tips work fine if you heat the pizza steel really well, I broil my steel until it reaches 800 then pizza comes out perfectly
@majduliniraki3723
Ай бұрын
What are the quantities per kilo of flour?
@Eirikkinserdal
26 күн бұрын
Im sure you can do math 😅
@hobbyless4089
18 күн бұрын
grams Bakers % Yeast 2 0.40% Salt 12 2.40% Water 375 75.00% Flour 500 100.00%
@simonkenyon-rivard1218
10 күн бұрын
Cold water ? Room temperature water ?
@julian_sisofo
10 күн бұрын
room temp!
@Burgergood87
9 күн бұрын
Will instant yeast work?
@julian_sisofo
9 күн бұрын
yes
@user-po1yr2pr9z
Ай бұрын
Is the yeast instant yeast ?
@julian_sisofo
Ай бұрын
active dry yeast
@candrew34
10 күн бұрын
Mine sticks to my hands like there is no tomorrow. Is it just too much water?
@julian_sisofo
9 күн бұрын
what flour are you using
@candrew34
8 күн бұрын
@@julian_sisofo I used Caputo Pizza flour.
@amjadhani8929
17 күн бұрын
Do I too have to take my pizza dough on a scooter spin?
@julian_sisofo
16 күн бұрын
backflip 360 scooter spin for goodluck
@stanciellnigga
3 ай бұрын
is this recipe scalable??
@julian_sisofo
3 ай бұрын
yes
@YoPlxntr1
Ай бұрын
Recipe: 500 Grams of 00 Flour (or ap flour) 375 Grams of Water 2 grams Active Dry Yeast 12 Grams of salt (roughly 2 tsp) Bloom the yeast in Lukewarm water for 10 mins Combine the salt and flour together, and add it to the water mixture. Mix until it forms a shaggy dough Put into an oiled container and let it rest of 30 Minutes Stretch the dough on all 4 sides, over it and then form it into a smooth ball. Rest for 1 Hour Take it out and divide and shape out the dough balls into 3 equal pieces (290 grams Per Ball) Proof it for 1 hour and 30 Minutes (until it has doubled in size) Now you have an amazing pizza dough made only in 3 hours!
@YoPlxntr1
Ай бұрын
Please reply if there is any mistakes or any ideas to help others understand the recipe.
@June_Over_Jupiter
Ай бұрын
Thank you !
@gunterszwoch4259
19 күн бұрын
😊😊
@ormanmarvin
19 сағат бұрын
Lukewarm or cold water?
@julian_sisofo
19 сағат бұрын
room temp
@user-sr7ig8cg9z
5 ай бұрын
تحية من الجزائر 🇩🇿 من فضلك الترجمة باللغة العربية.للمقادير، وشكرا
@Jesperthansen81
7 ай бұрын
Cold water??
@julian_sisofo
7 ай бұрын
room temperature
@vinnynsb
7 ай бұрын
I guess preparing exactly as described is way above my skill level. 75% hydration. 3 hours. Dough soup.
@julian_sisofo
7 ай бұрын
first, get your hands on some good flour. second, if your dough making by hand, try using a mixer. if all else fails, add more stretch and folds... every 15 minutes
@vinnynsb
7 ай бұрын
@@julian_sisofoYea I thought I should have worked it more. Maybe a little less water next time too.
@peterbrown2055
Ай бұрын
Why is my dough way more fluid. Right at the beginning when I stir the flour and water it’s way more fluid for me than it is in the video
@J.53780
Ай бұрын
It's highly likely that this is because of the "W value" of your flour. Make sure you're using a flour with a high protein content, preferably at least 12% (12g per 100g).
@atsingh03
2 ай бұрын
Water temp?
@julian_sisofo
2 ай бұрын
if you are hand mixing, room temperature water
@CrazyCalabrese78
5 ай бұрын
Looks great, Julian. In theory anyway, I think a lower protein flour would be more suitable than the 12-13% flours like a Caputo Pizzeria or Cuoco. The Caputo Doppio Zero or similar flour would be worth trying with a short fermentation like this. Also, if you can do some more stretch and folds up front before the first 30 minute rest it could help with some extra strength. But then again, the pizza looked bloody good exactly as you made it 😅
@strivingslave5962
21 күн бұрын
Recipe for sauce please?
@julian_sisofo
20 күн бұрын
i have a video for it
@baitcarp
7 ай бұрын
video is 4:20 long.. nice
@julian_sisofo
7 ай бұрын
YES!!!
@chrisgraham9178
25 күн бұрын
Did this dude just take his dough for a ride around the neighborhood?
@julian_sisofo
25 күн бұрын
yerrrr!
@Bozo---
20 күн бұрын
honey ? no honey ? What happend bro ?
@julian_sisofo
20 күн бұрын
lol. im not vito sorry
@munterboy9298
Ай бұрын
My dough was way to sticky
@billlafferty8986
Ай бұрын
Mine too. The video did not say to bloom the yeast for 10 minutes in lukewarm water!
@J.53780
Ай бұрын
@@billlafferty8986Please do not use warm water. This only makes it harder to form a strong dough. Use cold water, and a heigh protein flour.
@Burgergood87
4 күн бұрын
I followed the recipe to the T, even used typo 00 flour, and used instant yeast instead. But my dough comes out super wet, sloppy, and just unworkable I’ll come back for the flip and fold and it’s just as sticky/floppy as can be. Sticks to my hands and fingers, and the dough just wont tighten. It did the same thing when I tried your sourdough recipe. The only difference is the flour. While yes I’m using type 00 I’m using King Aurther’ flour, not the brand you’re using, and obviously Instant yeast. Please help, I feel like I’m obviously doing something wrong, but just not sure what it is.
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