hey Julian! Been using your recipe at the brewery i work at (works great) the only thing i've changed is i use us05 brewing yeast. gives lots of amazing aromas and flavor. thanks for your technique, everyone loves it
I bought a repack bag of Nuvola last year. Definitely is more light with a puffier cornicione! Depends what you like I guess. I'm experimenting with different 00 flours right now. Trying out Molino DellaGiovanna Neapolitana 00 and Rossa 00. Thanks for the video! Will try out! 🇮🇹
Another amazing video and recipe ! Thanks a lot for your time and effort ! Just a small note: In the video you use 480g of Caputo flour, but in the description, it is written 360g.
He also used to much hydration 77% I explained but he rudely deleted my comment that I was very complementary tell him that but it seems he has an ego and doesn’t want to take a suggestion
I use Nuvola Super and it is a terrific flour for long ferments. I add some Tipo 1 as well. Quick question. This process is different than your Biga 2.0 process, especially with the first 12 hour room temp ferment of the Biga before putting in the fridge. Do you like this better, less or you can’t tell the difference?
@@julian_sisofo Is it difficult to stretch? I am looking forward to your video regarding this topic as you mentioned in a previous video. I like your channel. Keep up the great work!
@ i made dough from your recipe today but after dividing dough to balls they do not grow in containers , i got around 20C(68F) at home , do temperature matters?? I got same flour blue caputto 00 , active yeast
You don’t need to blend 00 just use 70% hydration he used 77% hydration in his formula. It would have worked if he auto lapsed it for 20 minutes more and mixed 5 more minutes to bring the hydration thru out the dough
If Julian doesn’t delete my replies as I was very complementary to his videos he show I guess he was offended how he can adjust his recipe no to be so soggy he used 77% hydration which should have been 69-71% to get the crispy bite he was looking for
@@Doughlevain25% was too much. I dialed my 70% hydration down to 68%. I lost a lot of extensibility, more than I would have with 25% regular bread flour. With that said the end product was freaking amazing. The initial crisp of the crust gave way to this pillow soft interior. I'm going to dial it back to 20% and probably do a 30% 00 poolish too.
Love your videos! Your 100% biga recipe is now my go-to recipe! I use half nuvola half Caputo pizzeria (blue) and the result is lovely!
i will try this. thanks for the response
I ate at Pepe in Grani last evening and you hit on the flour issue I was debating...thanks.
this was very helpful, thank you
I feel it ! Gonna be absolutely delicious this weekend !
This weekend for pizza show in Las Vegas?
Do you live in Las Vegas?
@@aloneagainnaturally5976 No, I don't live in vegas ,but I quite very often go there.
@@aloneagainnaturally5976
No ,but I visit Vegas too often..lol
Yes sir ! been waiting for that one!
Beautiful dough. I hope I can achieve this someday! Thanks for sharing your secrets :)
hey Julian! Been using your recipe at the brewery i work at (works great) the only thing i've changed is i use us05 brewing yeast. gives lots of amazing aromas and flavor. thanks for your technique, everyone loves it
i appreciate the feedback. im glad this works out for you!
I bought a repack bag of Nuvola last year. Definitely is more light with a puffier cornicione! Depends what you like I guess. I'm experimenting with different 00 flours right now. Trying out Molino DellaGiovanna Neapolitana 00 and Rossa 00. Thanks for the video! Will try out! 🇮🇹
emeğinize sağlık çok güzel öğretici video👏hamuru açmadan önce buzdolabından çıkan hamuru oda sıcaklığında kaç saat bekletip açma işlemini yapalım
Another amazing video and recipe ! Thanks a lot for your time and effort ! Just a small note: In the video you use 480g of Caputo flour, but in the description, it is written 360g.
im sorry about that. i just fixed it. it is 480 grams
He also used to much hydration 77% I explained but he rudely deleted my comment that I was very complementary tell him that but it seems he has an ego and doesn’t want to take a suggestion
Would it be possible to do the video but with half “0” and “00” flour to see the outcome as you mentioned you would like better?
You can use same recipe look up what I wrote or you can use 10% of 00 with recipe but 75% hydration
@@Doughlevain thank you!
you said double zero in the video. Does that mean you prefer the Caputo Sacco Blue Pizzeria?
Dope stuff, I’m in the pizza game myself at grimaldis
I use Nuvola Super and it is a terrific flour for long ferments. I add some Tipo 1 as well.
Quick question. This process is different than your Biga 2.0 process, especially with the first 12 hour room temp ferment of the Biga before putting in the fridge. Do you like this better, less or you can’t tell the difference?
flavor wise, its very similar!!
Good morning from Napa CA
are you stretching the dough right out of the fridge?
pretty much, yes. only 30 minutes outside of fridge
@@julian_sisofo Is it difficult to stretch?
I am looking forward to your video regarding this topic as you mentioned in a previous video. I like your channel. Keep up the great work!
Great video Julian! Please tell my wife that it’s worth upgrading to the Sunmix from a Kitchen Aid 😂🙏🏻
Nice video! Where do you buy the caputo nuvola super in the US? Thank you
amazon
Hey where o can i
Finds those containers for dough proofing .
How big they are 500ml .Thanks
"pint deli containers" on amazon
@ i made dough from your recipe today but after dividing dough to balls they do not grow in containers , i got around 20C(68F) at home , do temperature matters??
I got same flour blue caputto 00 , active yeast
How long in advance you get the dough out the fridge before you start using it to make the actual Pizza? I`m usually aiming for two and a half hours!
depends. if your dough is only refrigerated for 24 hours, 1 hour. if it was cold proofing in the fridge for 48+ hours, only 30 minutes out of fridge
@@julian_sisofo Cheers for getting back to me! Appreciate it!
I agree to blending with “00” flour.
You don’t need to blend 00 just use 70% hydration he used 77% hydration in his formula. It would have worked if he auto lapsed it for 20 minutes more and mixed 5 more minutes to bring the hydration thru out the dough
@ Thank you!
Honestly ,Which one is better between 5 stagioni or Caputo
caputo!
Great video, but how does anyone afford that mixer?
this is legit
❤❤❤❤
can ii has some piza
Great, but in a home oven, the dough often dries out. I had to break all the rules in my recipe. Now I'm hiding from the pizza police.)
I blend 25% bread flour into my Neapolitan pizza dough but I'm going to use this stuff next time.
this stuff will take the dough to the next level for sure! super puffy
@@julian_sisofo do you think 25% will be too much?
25% is a good amount just adjust your hydration.
If Julian doesn’t delete my replies as I was very complementary to his videos he show I guess he was offended how he can adjust his recipe no to be so soggy he used 77% hydration which should have been 69-71% to get the crispy bite he was looking for
@@Doughlevain25% was too much. I dialed my 70% hydration down to 68%. I lost a lot of extensibility, more than I would have with 25% regular bread flour. With that said the end product was freaking amazing. The initial crisp of the crust gave way to this pillow soft interior. I'm going to dial it back to 20% and probably do a 30% 00 poolish too.