Awesome! Thank you.

Bro honestly, you are brilliant. Great great technique - you’ve helped me improve my own pizzza / focaccia dough recipes with your help!

@robertotoy5586

3 ай бұрын

this dude is underrated big time!

Hello, sensational videos, clearly explained with great tips and suggestions. Thank you very much again

Each and every one is a masterpiece👏👏

You are amazing!!!🔥

I wasn’t able to find the recipe on your website 😢

Hey bro love the recipe, how long did you bake yours for? Can’t wait to try it

@julian_sisofo

4 ай бұрын

i believe 7-10 minutes with a really hot oven about 500 F

Looks great Julian! I am going to try it this weekend. I was just wondering if that water content is correct? 200g in the Biga and 220g in the dough? That seems a little low to me to make an 82% hydration dough. Is there 200g missing somewhere in the video or am I missing it?

@julian_sisofo

6 ай бұрын

in the recipe video i said that i started to mix the dough using 220g. then later i added another 220g. thats 440g total in the dough

@danlasala8267

6 ай бұрын

@@julian_sisofoThanks for clarifying. I misunderstood. Can’t wait to try it. Thanks for sharing!

Hey Julian, I have a blue steel pan that’s 14x20 inches. How would I use your recipe for a pan that size?

@julian_sisofo

Ай бұрын

i think 470-500g dough mass should be good for roman style pizza in teglia using your pan

@Varone26

Ай бұрын

@@julian_sisofo thank you sir! I can work out the other ingredients with bakers percentages. Gonna give this a shot this weekend.

How long exactly do you mix the dough in the stand mixer to get the final window pane shown at 1:03?

@julian_sisofo

2 ай бұрын

this took a while. maybe 20 min

What flour did you use for this? Thank you.

@julian_sisofo

6 ай бұрын

for the biga i like to use a strong flour - bread flour, tipo 0, or manitoba. Then for the dough i use 00 flour

Does it matter the temperature of the water ?

@julian_sisofo

27 күн бұрын

room temperature. the dough needs to stay between 70-80 F at room temperature

Is this possible to do without the mixer ? Any tips if so

@julian_sisofo

Жыл бұрын

ITS TOTALLY POSSIBLE. first ferment the biga using bread flour overnight. the next day make an autolyse with 400g water and 400g 00 flour. let this hydrate for 3 hours. then mix the dough by hand. let it rest for 30 minutes at a time and perform coil folds. bulk ferment up to 2 hours. divide, and shape. allow to double in size then bake. i will make a video for you on this one

@bensilveria2368

Жыл бұрын

@@julian_sisofo thank you so much man !! Like that was killer in depth I appreciate that a ton and the effort and everything!! You are amazing all these videos and your instagram as well such an inspiration. Went to Italy last summer and just became obsessed with doing everything right and traditionally and you always do that and it’s freakin awesome. If you were able to make that video that would be top notch as well thanks again man, can’t wait for more videos to come

What should I replace with samolina?

@julian_sisofo

Жыл бұрын

you can use all 00 if you dont have semolina

How long is the baking?

@julian_sisofo

Жыл бұрын

Around 15 minutes total