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What I enjoyed mostly about this video is the soothing, calm tone, and this gentleman’s voice not bash and scream and loud like that other guy made it so simple and I’ve enjoyed my homemade Neapolitan style pizza

Looks incredible Julian! Great job, couldn't see link at the end of the video for recipe for the dough or is it the same idea as described in the description? Thanks 👍

Awesome ❤

Loved every minute!! TY Julian

Hi Julian, what size are the dough balls in grams?

That's my dude. Got to make the Americans happy too 😂

Will you get the same cooking result from a Roccbox/Ooni oven? That looks incredible!

Looks amazing. Is there any specific flour brand?

I have a small electric oven i want to cook it in a shorter time , and still get a good result how to fix the oven temperture

What size of pizza diameter do these 290g balls make? Grazie.

Looks good. I like the double iron plate method which I actually just thought of the other day. Putting it on the fresh plate under the broiler to finish was what I had in mind

You are incredible julian Maestro

Masterpiece

Recipe?

Great video . What size dough balls?

Do you have any tip when I can’t get the bottom of the dough balls to be closed? It seems too slaggy so my balls dont keep together :( thank you!

Julian, thanks the sausage pizza I requested. That looks absolutely delicious. Much appreciate all your teaching. This gonna be on my dinner plate this weekend. Have nice one !

Hey my friend I made a similar dough and when I shaped the dough and tried to knock off the excess flour on my forearm the pizza was stretching too much. Any advice for this?? Also Julian could I use 0 flour for both the biga and the second dough

Omg, how do you manage so much air into the balls?😮

does this get chewy after 20 minutes ? do you know how to do less chewy as possible ? I know it's normal for napoletan pizza , but as less , as better specifically if it's for business takeaway

Hi Julian, the recipe on the video description is different than the one listed at the beginning of the video, which one is the right one?🤔

Putting a finished pizza on a balcony ledge is insane. That aside, it looks great!

Have you had a hard time with burnt bottoms with your Roccbox? Mine's very unpredictable.

"chrusty"

Come si prepara l'impasto?

Классная песня сразу воспоминания навеяла , не думал что услышу ее где-то ❤

Does this yield three dough balls?

I made your recipe it was super!!! 👏👏👏 if i want to make more balls dough 4 or 5 ?

Watching your videos feels comforting. you don’t try to add effects or edits. It's just pure, heartfelt expression. I can tell your cooking is truly on another level.

Thank you. I subscribed!

If I use fresh then I should use about 4 grams of yeast, right?

Julian , does adding 5gram of honey to feed the yeast to make poolish makes difference? I am not comparing you to Vito ,but just curious…

In my humble opinion this type of pizza is overrated and looks better than it really taste.Prefer NY style pizza

If you know why he has the first scale you know 😂

Only having 10k subscribers is a crime. You're easily the best.

Tried it for the second time now. Somehow the dough gets too elastic and not so strong, compared to normal biga. It was almost impossible to work with it. I'm gonna keep trying, i want this to work 😂

I need this

I think you deserve to be called Maestro Julian :) I would love to see a preparation of sauces like, Pumpkin, White sauce, Pistachio Cream, Pistachio pesto, Ricotta cream, Piped ricotta and a video on how to prep of toppings. You see tons of videos on dough but none ever go to toppings or sauces. A pizza is naked without the toppings and in my opinion we need more of that content. Amazing content!!!

Loving the videos! One thing I've been curious about is how restaurants prep all that dough in advance without it over-proofing. When I make my dough at home and take it out of the fridge, I have a pretty small window before it gets overproofed. When I go to neapolitan pizza restaurants I see they have lots of dough sitting out. How does it not over-proof?

45 g of fresh yeast for 13 kg of flour?

Looks amazing! Thanks for sharing the recipe, can't wait to try it! Can I use a regular pan?

Whats that liquid he is pouring on the pizza before baking?

cant believe took this long to find your channel. im from philly too, but living in maryland. Bread down here for sandwiches is atrocious, even the places that have curated goods from DC are not good. its so bad that the franchise Primo’s Hoagies offers a ‘soft bread’ option for people down here.

During Covid - I built a brick oven at home. It was a 6 month project. Making pizza is a lifelong project. It is my life. Dough, fire and simple ingredients. ❤

Thanks Julian, great video as always! I am first generation Italian and my dad taught me how to cook. I love the culture and there is always something to learn. So your on vacation and your family put you to work? Now thats Italian! Enjoy. 🇮🇹

Always nice to visit Pizzeria and see how the product is made. Any suggestion to find nice Fior di latte for home baking pizza ( i use a GOZNEY Arc) ? I tried mozzarella from the stores but don’t like it. I am located in western PA.

Did you say . That was your cousin.?