That spiral mixer is a game changer. I’ve seen hundreds of pizza making videos. When mixed properly in a spiral mixer, rested, then cut…the cross section looks like no other dough. It appears to be thousands of microscopic air pockets. For high hydration dough, it sure makes it easier to work with. Gonna use your biga recipe for my first biga.

Great video Julian. Thanks I will be trying this dough recipe

You make the most amazing Pizzas my friend! Keep it up !

amazing, I will certainly give your recipe a try.

Nice, gonna try this one 👌🍕😄

Wow ! You just got a new sub here from Quebec !

@julian_sisofo

Жыл бұрын

🙏🫶🍕

Well, I said I would give this recipe a try and I have tried it twice so far. The first time, when making the Final Dough the result was a very wet dough, I thought that perhaps I had made a mistake when weighing the flour or the water. I had to add more flour incrementally until the dough looked manageable to me. I ended up having to add 35g more of 00 flour!! and hydration went down to 63.5% from 69.6% that your recipe calls for. The pizza I made with this dough was good but the cornicione did not rise too much, I attributed that to the lower hydration. Today I baked a pizza with your recipe for the 2nd time, I measured the ingredients carefully and once again the final dough was very wet, this time I decided to add Bread Flour instead of 00 flour (bread flour with its higher protein % is able to absorb more H2O). By the time I had added 5g of bread flour the dough looked OK, this brought hydration to about 67% (closer to 69.6%). The pizza was excellent, very close in appearance to yours. The important cornicione was very puffy and airy, a cloud!. My wife comment was: do not lose this recipe !! and I agree. Next time, instead of adding bread flour I will try to substitute 5g of 00 Flour in the recipe with 5g of Bread Flour. Well Julian, this is definitely a keeper recipe, thanks for posting it, mille grazie !! If I could make a suggestion, now that you have given us a perfect pizza dough recipe, could you show us different and creative ways to make other than Margherita pizzas, particularly pizzas with other than tomato sauce?

@julian_sisofo

Жыл бұрын

Try this. For the biga only, use 100% bread flour. Then, when making the dough, use 00 flour. This will definately help your problems. Enjoy!!

❤

Hello, thank you very much for your great videos, which I really enjoy following. For me, it was explained in a practical and understandable way for reworking. What do you think is the best dough (straight, biga, poolish) for a sheet pizza and a Nepolitan pizza? Thank you very much.

@julian_sisofo

7 ай бұрын

sheet tray pizza - biga neapolitan (traditional) - direct neapolitan (modern) - poolish

Pure Art 🍕. Man I love your videos

@julian_sisofo

7 ай бұрын

Thank you so much 🙏

This looks incredible, well done! I'm definitely going to give this one a try this week - but just to check what temperature should the water be in the biga and dough please is it room temp 20°C (68°F) ?

@julian_sisofo

11 ай бұрын

room temperature should always be around 72 F

@tekdz3115

11 ай бұрын

perfect thanks@@julian_sisofo !

another great video, sir! quick question, what do you prefer biga or poolish and why?

@julian_sisofo

4 ай бұрын

poolish. quick recipe, fluffy dough, puffy crust, mild flavor.

Hey, nice looking dough and pizza! I tried this recipe without a mixer, and the texture of my dough is not the same, unfortunately. Also, I can’t handle it as easily as it looks in this video, no matter what I do. Do you put a bit of olive oil on your hands or not? Most recipes use olive oil at some point, but I couldn’t see you using any. I’d appreciate any advice, and thanks for the video!

@julian_sisofo

Жыл бұрын

running your hands under water is better. make sure you shake them off before handling the dough.

@Pwnasonic

Жыл бұрын

Thank you! Will try that for sure.

Julian - thanks for the video - I’m going to try it this weekend! Would you please share your thoughts of the differences between a 65% hydration pizza as opposed to a 70% hydration? I have only worked with 65 hydration before! I now have a spiral mixer though- what is your approximate mixing time for the dough until it becomes absolutely smooth? Thanks again!

@julian_sisofo

3 ай бұрын

i would stick to 65% until you have completely conquered the technique. working with 70% can sometimes be sticky. i think my mixes last for 10 minutes to 15 minutes. all depends on dough temperature

@Dingo-de7yu

3 ай бұрын

Will do - thanks!

@Dingo-de7yu

2 ай бұрын

Hey there Julian! I tried your recipe again yesterday (at 65% hydration) and observed 2 problems and am hopeful you can steer me in the right direction! First, I never got to a “clean bowl” while using the spiral mixer - I had dough sticking to the bottom of the mixing bowl. Secondly, the dough was continuing to climb up the dough hook- all the way to the top! I want to get this under control before I move on to your 100% biga 2.0 which looks fabulous- thank you!

Hey Julian, Is the way you shape the dough balls and seal them shut important for when you flatten out the dough to retain all the air in the crust ?

@julian_sisofo

5 ай бұрын

i pop all of the airballs when i ball the dough! if you dont, those airbubble will burn in the oven. i look for a more even structured crumb with smaller air bubbles throughout the crust

Awesome recipe. Would this still work with caputo nuvola super?

@julian_sisofo

3 ай бұрын

oh yes

@alifestylelikenother

3 ай бұрын

@@julian_sisofo awesome. Have it in the fridge as well speak! 👌🏽

@alifestylelikenother

3 ай бұрын

And the poolish recipe. I only see one made by hand. Is there another video made by mixer? Or is it the same process?

Привет! Отличная работа👍! На каком этапе можно заморозить тесто?

@julian_sisofo

6 ай бұрын

when the dough is risen after one hour in balls

@elenri1245

6 ай бұрын

@@julian_sisofo 👌 Благодарю! Успеха и удачи!!!

Hi . Can you please share a recipe for pizza dough using Bread flour please 🥺🥺

Hello! If we are using fresh yeast - how many grams we have to use? Thanks!

@julian_sisofo

4 ай бұрын

double the amount of dried yeast. example, 1 gram active dry = 2 grams fresh

Hello! Personally, which type of pizza do you prefer? Biga, poolish, Neapolitan?

@julian_sisofo

Жыл бұрын

poolish

@Dylan-qh1bn

Жыл бұрын

@@julian_sisofo thanks, Could you make a video with a pizza dough recipe using the poolish method and including the kneading process? Because on your KZread channel, I could only find the recipe without kneading.

can you make dough with biga in a standard mixer? looks way more complicated than a poolish

@julian_sisofo

Ай бұрын

yes

Can i make it using a standard mixer?

@julian_sisofo

4 ай бұрын

yes!

On 3:39, you meant the minimum of refrigeration is 24 hours ?

@julian_sisofo

9 ай бұрын

yes. of course you can use the dough without refridgerating, but 24-48 hour refridgeration makes the lightest and best fermented pizzas

Where is the written recipe?

@julian_sisofo

Жыл бұрын

Biga- 1g dried yeast 130g water 260g 00 flour Dough- 225g water 250g 00 flour 12g salt only for you... hahaha

@alifestylelikenother

3 ай бұрын

Awesome recipe. Would this still work with caputo nuvola super?