Major thumbs up and subscribed. Can't wait to see the video about the flours you use, especially on the peel and when stretching the dough.

Love your videos! Look forward to tying this one, thanks for sharing.

I’ve learned so much about pizza from your channel - can’t wait to try this recipe once the weather gets nicer in my area!

As always julian great looking dough pizza recipe

Looks delicious. Can't wait to try it.

Wow Dude, I've seen a lot of Pizza Tutorials, but the elegance of your recipes are phenomenal, thanks for giving these away!

Amazing video Julian, honestly I've seen several (and I mean it) videos about neopolitan and one you did like a year ago really changed the game for me, now this one seems like something I should definitely try! I mean, how can you make a better pizza than that? There is no way!

Subscribed! This dough looked insane!

You have simplified a process that others have made overly complicated. Thanks so much!

@noxuification

Ай бұрын

i would not agree here :D

great vid!! Ill be trying this one this weekend 🤘🏼🤘🏼

Superb looks!

Incredible as always! 😊❤

@julian_sisofo

4 ай бұрын

Thank you! 😄

Fantastic pizza!!!!! Thanks

Just subscribed! Awesome

Perfect!

look so very yummy , make me wanna taste it so much.

Fantastic 👍

Love it. Been doing this for about a year now. Fools those who think it’s a sourdough, but I don’t have to babysit a starter for 6 years

Looks amazing 🙏💕🍷

Best pizza yt channel ❤

Bravissimo👏👏👏

I think I will try this..tnx

Im gonna try this formula 🔥

Thanks a lot bro!

Dope! Thanks

Bruh. Now that's pizza dough. 🎉🎉

Thanks for sharing. Will definitely try out this style. Now to throw away my K.A planetary mixer and get a spiral mixer. This is the way to go if you do alot of bread making. Its a huge difference in gluten structure, and baking results... I asked a few pizzaiolo's and they say it doesnt matter. I dont believe it after looking at comparison videos, and restaurants in Italy that use these mixers.

@julian_sisofo

4 ай бұрын

i like this attitude. you are right. it really makes the difference!

The best Italian chef

Bro just changed the trajectory of my life/cooking career with one video.

awesome

Looks amazing! Sorry if questions have been asked before. I use Caputo yeast, i think that is IDY as opposed to ADY, can this be used? Can I also just double the quantities for twice the yield of total dough (like to make 6 balls usually). Just purchased a Spiral mixer so excited to try this!

Very interesting approach for the pizza dough. Could you share the recipe? I would love to try

Truly best pizza channel. What Home dough spiral mixer do you recommend?

@julian_sisofo

4 ай бұрын

i have the sunmix 10. there is even a smaller mixer. i absolutely love this brand. check out pizzagoods.com and you can even get 10% off using " julian10 "

I've tried your recipe with Kitchen Aid mixer (the smaller one) with spiral hook. The results are promising but... At first things i liked: - the ingredients are already pre-mixed and cold. So You dont have to stand over mixer and pour water little by little. You can also mix everything a bit longer before reaching max temp. - the gluten i get was really good. Maybe not as good as in your movie, however comparing to other reciepes with KA it gave best results so far - amounts in recipie are perfect for my KA. The mixer is not strugling and dough is not climbing up on hook The bad things: - the bigga and poolish consistency are so different that KA cannot smoothly mix them togethet. In final dough there were some little hard pieces of bigga which ruined my pizza. Probably I did not mix the bigga well or I left it in friedge for too long (7h+24h) and it finally dried out too much I will give defnitely thus reciepe a second try...

@madhuganesh9460

Ай бұрын

Is your container leaking air by any chance? Why is drying out?

@isaacangileri9415

14 күн бұрын

Hi! The biga dry pieces are caused by dry flour clumps which would not have hydrated correctly when making the biga. These are prone to dry out quicker. To avoid this, when making the biga ensure no noticeable dry clumps remain. Tips: 1) Tear apart larger chunks of the biga when making it to expose the middle parts which are more hydrated, then 'mop' up the dry chunks. 2) Place the smaller/drier bits of the biga in the bottom of the proofing container so they are not exposed to air at any point and do not continue drying out. I have no issues nowadays and I also cover the biga and poolish with cling film and make 2 tiny holes with a toothpick so the pre-ferments can breathe. Good luck, and I wish you many great pizzas ahead!

youre too good

Hello, as always a great video to follow! Which flour did you use for this? Thanks and best regards

@julian_sisofo

4 ай бұрын

i used caputo 00 blue pizzeria flour

wooow

Hello Julian. Please, say Me. When you put the dough in the refrigerator for 72 hours, does it need to be taken out and stretched to form the gluten?

Hi Julian, im doing your poolish method, and im very happy. Did you feel a flavor difference? How long before baking you took it out of the fridge? Tnx

@julian_sisofo

4 ай бұрын

2 hours to take the dough before baking! flavor is nice, mild, and texture is fluffy and delicious!

Looks great thanks for sharing. I have a couple of questions I'd like answered, please. "place dough in fridge until next day" How many hours in fridge? The reason I ask is because the final--dough balls into the fridge, you don't say how long for? Only saying...."for that TOTAL of 72 hours". Thanks again.

@julian_sisofo

2 ай бұрын

until the next day, 12-24 hours. the recipe should total 72 hours fermentation

What speed on the mixer? best to keep it low so it doesnt heat up as much? cheers great vid mate

@julian_sisofo

2 ай бұрын

i use high speed and keep the dough inside at a cold initial temp

That's amazing. What flour do you use?

@julian_sisofo

4 ай бұрын

caputo 00 pizzeria blue

Great video Jillian, I'm trying this recipe tonight. Do we just double both the Poolish and the Biga recipe to make a total of 8 pizza's?

@julian_sisofo

2 ай бұрын

Yes you can! Double everything

I look forward to trying this with that 2.8% salt.

Sorry to ask such a basic question but does the size of the biga and poolish containers have an effect. And what size are your dough ball containers please? Mine seam too small?

Which flower do you put on your working surface when cooking? And when you put the individual balls for the final step of the ferment do you put olive oil in the container

@julian_sisofo

3 ай бұрын

yes i put olive oil just a little bit. i will make a video on what flours i use

I’ll be giving this a go over the Easter holidays. Is there a write up of the recipe by any chance?

@s.b.7772

4 ай бұрын

Would also love to be able to have a written recipe

It looks amazing! Can i try this recipe without a mixer? Or isn't going to work?

@julian_sisofo

4 ай бұрын

may not work

@JustinKelly_AU

4 ай бұрын

I've done biga and poolish by hand. I'll try it with this but just won't refrigerate before bulk.

I noticed you are using a non-perforated turning peel. I see other pizzaiolos use perforated peels and wonder if it makes a difference. Theoretically, the perforations in the peel allow the steam to escape which would keep the bottom crisper but I wonder if it makes a noticeable difference in practice. I'd love to hear what you think about perforated vs non-perforated turning peels!

@julian_sisofo

4 ай бұрын

depends on how much you are willing to spend! perforated are definately better! but doesn't neccesarily make the "crispy" difference...

Hi Julian! Can you tell me, If i use fresh yeast instead of dry yeast for poolish, then how much should i use?

@thujavon62

3 ай бұрын

100 g fresh = 50 g active yeast = 40 g instant dry yeast and play with the rule of three

Hi i used the exact quantities you used with the same 00 flour, my dough seems quite wet and sticky and doesn't seem to hold its shape as well while trying to ball up for the bulk fermentation, I kneeded in a mixer until I reached 70°f, is it possible to put back into the mixer after the dough has cooled to try get a better structure to the dough?

@jacktiffin7695

Ай бұрын

Curious about this also as I’ve just had the same issue

It is possible to use same recipe in a home electric oven+pizza steel? Of course pre-heating the oven and pizza steel to the max setting. Probably won't get the leopard skin but at list fluffy and crispy?

@julian_sisofo

4 ай бұрын

ohhh yea will work amazingly! i will make a video soon on how to utilize your home oven to make neapolitan style pizzas

@juan3druiz

4 ай бұрын

@@julian_sisofo Awesome! Looking forward to it! Hopefully it will be detailed and explained step by step

Ciao Julian Poi mettere il tempo del Impasto della Biga, Polish fino alla fine della Pizza

Last question: after the 72hour fermentation, stretch the dough right out of the fridge? Or let the dough ball rise/room temperature? Thank you again

@julian_sisofo

4 ай бұрын

this is the trick, you NEED to let the dough come to room temperature. at least 1-2 hours from the fridge

@dudu160491

4 ай бұрын

@@julian_sisofo thank you so much for all your answers.

Looks great! Question: what are your RT and fridge temperature?

@julian_sisofo

3 ай бұрын

room temperature 70-75 F fridge temperature 35-45 F

@ramshimon4393

3 ай бұрын

Thank you, will definitely give it a try!

Just to clarify the timing, is it 7 hrs room temp then 3 x 24 hrs in the refrigerator for the 72 total?

@julian_sisofo

4 ай бұрын

Yes the biga and poolish need 7 hrs room temp, and at least 12 hours in the fridge. Then the rest as you said

What temp/dial do you have your Roccbox on? Is it on low/medium/high when you launch?

@julian_sisofo

28 күн бұрын

400C start low flame finish medium/high flame

After the 72hr fermentation, do you take the dough out and let it come to room temp or do you straight away start making your pizza?

@julian_sisofo

3 ай бұрын

bring to room temp!

Hi, did you pre-cook the pizza crust before using the outdoor oven?

@fvtown

3 ай бұрын

He does not

My pizza oven reaches 350° celsius (660F), is this temperature enough for this recipe ? Or should be higher? Thanks

@julian_sisofo

4 ай бұрын

yes! seems to be perfect!

Can you list the ingredients for both the Biga and poolish?

Did you line the pots with olive oil at the end? Thanks

@julian_sisofo

4 ай бұрын

yes the containers, very little oil

Which brand active dry yeast do you use? Thanks in advance

@julian_sisofo

4 ай бұрын

Fleischmann's

On the final day, how long before you baked the pizza did you take the flight out of the fridge?

@julian_sisofo

3 ай бұрын

2 hours

My dough comes out of the mixer (kitchenaid) much stickier than intended following the initial timeline and temperature guidelines. What can cause this or what mistake am I making? and how long do the individual dough balls ferment in the fridge for on the third step? I keep trying but they are coming out very flat. Typically I divide and ball them up in the morning on the third day and take them out at night on the third day. Thanks!

@julian_sisofo

29 күн бұрын

with your dough handling, i think you may need to tighten the gluten structure with you hands more. its essential to round the entire ball out super tight, as well as during the final balling phase. these are techniques that will improve with more dough handling experience. also try using a stronger 00 or cut your recipe maybe 70% 00 and 30% something stronger (bread flour, high gluten, 0 flour, or manitoba)

@Lopey713

29 күн бұрын

@@julian_sisofo thank you for the response! Loving the recipes and the content.

I've read that 72 hour bulk cold ferment has no significant difference whether using pre-ferments or not, what is your opinion on this?

@julian_sisofo

3 ай бұрын

i get better leoparding with a 72 hour ferment. also, i mainly do the 72 hour ferment because it is easier for my schedule.

Nice! How much salt do you use ?

@julian_sisofo

4 ай бұрын

2.8% per recipe. this recipe is 13.78 grams

Will try it but help me.out what is 00 flour will Google it also

After fermenting the doughballs for 72h, do I take them out and wait until the reach room temperature?

@julian_sisofo

3 ай бұрын

yes

Hi, how do you got the biga to dissolve on the dough?..my dough is all lumpy with chunks of biga 😔 i mixed it for 10min. im still making the pizzas tomorrow LOL!!

@julian_sisofo

3 ай бұрын

did your biga look like mine? i roughly mix my biga by hand. it looks like shreds and i make sure all of the flour is hydrated with water

@rodrivila09

3 ай бұрын

i belive so, looked the same. ill be making sure full hydration for next time, as i just shaked it on the container

What about poolish & biga + sourdough recipe? That would be interesting

@julian_sisofo

4 ай бұрын

ong literally would be sooooo interesting!!!! haha i may try this! credits to you of course

Tkns! What flour do you use? Brand i mean

@julian_sisofo

4 ай бұрын

caputo 00 blue pizzeria flour

Can i use the dough after a total of 72h fermantation straight out of the fridge? Or should i leave it a few Hours at room temp before i make my finał pizza?

@julian_sisofo

4 ай бұрын

You need to leave the dough out at room temperature at least an hour before baking!

@andysen1987

4 ай бұрын

Where i can buy the small dough Ball Container? Do you have a link?

Are you letting the dough sit at room temperature prior to beginning to work the dough?

@julian_sisofo

3 ай бұрын

yes

Bro you might be the single best pizzaiola I’ve seen. Your work is beautiful. Question. Is it possible to achieve that type of elasticity in the dough with a planetary kitchen aid or can that only be done with a commercial spiral mixer?

@julian_sisofo

4 ай бұрын

no. kitchen aid works just the same! i used to use one for many years. i started making larger batches recently - this is why i changed mixers.

@johnnybrix717

4 ай бұрын

@@julian_sisofoyou’re the man, thanks.

Hi, how long should I keep biga and poolish in the fridge? Until the next day, but how many hours exactly? 24?

@julian_sisofo

4 ай бұрын

12-24hrs

@adamczapla1346

4 ай бұрын

@@julian_sisofo ok cool thanks

which spiral mixer do you have?😊

@julian_sisofo

4 ай бұрын

Sunmix 10

Would it make a difference to add honey in both biga and polish ?

@julian_sisofo

2 ай бұрын

yes. i do not suggest it at all

Hello, what are the containers called and what size are they? Many thanks and best regards

@julian_sisofo

7 күн бұрын

deli pint containers

I buy my dough from the local pizzeria 👍🤗

What is the perfect temperature for the rockbox to make these pizzas ?

@julian_sisofo

2 ай бұрын

800F

if i want to double the recipe, do i x2 everything including yeast?

@julian_sisofo

11 сағат бұрын

Yes you do

Could you please tell me if you put olive oil in the dough?Thenks

@julian_sisofo

4 ай бұрын

no olive oil in the dough!!!!!

@samba7772

4 ай бұрын

@@julian_sisofo Thank you very much.

Curious who actually made this and achieved good results? Dough was way too wet to handle out of mixer. Is there a rest period that is missed on the clip?

Total time for this recipe is 5 days, am I getting that right? 7 hrs room temp, fridge overnight, mix, ball, fridge overnight, divide, ball, fridge for 3 more days, then let come to room temp and cook? Or did you mean for the last fermentation step to be 1 day, aka 3 days total? Sorry for being a pedant.

@m2shaves

3 ай бұрын

It’s three days total

@julian_sisofo

3 ай бұрын

the last fermentation is for 1 day!!

What if you don’t have a mixer and only have a baking steel and normal oven?

@julian_sisofo

4 ай бұрын

i never tried mixing by hand. might be sticky

Can i make it using a standard mixer?

@julian_sisofo

4 ай бұрын

yes!

Also good to make without machine?

@alge3399

4 ай бұрын

If you have a K.A mixer like me don't use it. Kneed it by hand autolease method with stretch and folds. If you make breads or pizzas alot, invest a spiral mixer. I am in the process.

@julian_sisofo

4 ай бұрын

you can definately try, but it may be tough

Hi.. can i make the dough with all purpose flour?

@julian_sisofo

2 ай бұрын

if believe you can. just take out some water to lower the hydration to 65%

Why is balling up the dough before bulk fermentation important?

@julian_sisofo

4 ай бұрын

because this dough likes to relax and spread out. i give it initial strength by balling it up. this way, i dont have to give any tension folds later

@MrChristopherMolloy

4 ай бұрын

@@julian_sisofo Thank you 👍

@JOEYD2006

4 ай бұрын

Great job as always, Julian. Can you put a link for where you purchased the plastic containers/lids you use for the dough balls? Thank you

How many grams salt?

What type of flour did you use for this one?

@julian_sisofo

Ай бұрын

a mix caputo blue and petra 5063

can you please make a version without a mixer please!!

@julian_sisofo

14 күн бұрын

i have something similar coming soon

What flour did you use for this recipe

@julian_sisofo

4 ай бұрын

caputo blue pizzeria 00

So biga without a mixer is a straight time suck nightmare. Would you recommend just doubling your poolish if sans mixer? Also wild recipe with a poolish/biga mix. Love the experimentation.

Do you stretch it with corn flour or 00 flour?

@julian_sisofo

2 ай бұрын

i have a video explaining my flour mix

@julian_sisofo

2 ай бұрын

title is called "best flour mix to stretch pizza"

What did you cook at temp wise

@julian_sisofo

4 ай бұрын

800F

@frankazzuri8984

3 ай бұрын

@@julian_sisofofor how long?

I'm having trouble with the dough after mixing the preferments. It's super sticky and doesn't hold its shape like yours. I don't have a standing mixer, I only have a hand mixer with small dough hooks that can only go so far.

@julian_sisofo

2 ай бұрын

yea this recipe is specific for dough mixers...

What if you don’t have a mixer?

@julian_sisofo

4 ай бұрын

i dont know if this recipe will work

Julian 75% total hydration?

@julian_sisofo

4 ай бұрын

i think like 71 ish percent

@dipumiah

4 ай бұрын

I notice you didn’t add honey. Would that make any difference ?