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!
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...
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!
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.
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!
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
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?
Hi Julian, after mixing the dough and after you weigh the dough balls, do you place it directly in the fridge or do you let ferment at room temperature? Greetings Julian😃
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?
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.
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?
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?
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.
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 "
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?
Currently in the middle of making it. Mine was similar to what you’re saying, but so is his. Let it rise again and then portion it out and ferment yet again.
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
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!
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.
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.
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!!
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?
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!
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)
You have simplified a process that others have made overly complicated. Thanks so much!
i would not agree here :D
Subscribed! This dough looked insane!
Looks delicious. Can't wait to try it.
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.
My god. This looks so delicious
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
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!
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...
Is your container leaking air by any chance? Why is drying out?
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!
Wow Dude, I've seen a lot of Pizza Tutorials, but the elegance of your recipes are phenomenal, thanks for giving these away!
Very interesting approach for the pizza dough. Could you share the recipe? I would love to try
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.
i like this attitude. you are right. it really makes the difference!
Im gonna try this formula 🔥
Hi Julian, just came across your channel directly from Italy and you make very nice pizza. Bravissimo!
grazie!
great vid!! Ill be trying this one this weekend 🤘🏼🤘🏼
great !!
Just subscribed! Awesome
look so very yummy , make me wanna taste it so much.
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!
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
2 hours to take the dough before baking! flavor is nice, mild, and texture is fluffy and delicious!
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!
Bravissimo👏👏👏
Incredible as always! 😊❤
Thank you! 😄
Love your videos! Look forward to tying this one, thanks for sharing.
As always julian great looking dough pizza recipe
I’ll be giving this a go over the Easter holidays. Is there a write up of the recipe by any chance?
Would also love to be able to have a written recipe
Julian like always a superlative work. Do you have a link for the containers you use for the dough balls? Thanks
amzn.to/3WIIbIn
"Deli Pint Containers"
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
this is the trick, you NEED to let the dough come to room temperature. at least 1-2 hours from the fridge
@@julian_sisofo thank you so much for all your answers.
Bro just changed the trajectory of my life/cooking career with one video.
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?
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.
@@julian_sisofoyou’re the man, thanks.
Perfect!
Hi Julian, after mixing the dough and after you weigh the dough balls, do you place it directly in the fridge or do you let ferment at room temperature?
Greetings
Julian😃
i allow them to ferment 30minutes before refrigerating
@@julian_sisofo how long before baking do you take them out of the fridge?
Looks great! Question: what are your RT and fridge temperature?
room temperature 70-75 F fridge temperature 35-45 F
Thank you, will definitely give it a try!
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?
ohhh yea will work amazingly! i will make a video soon on how to utilize your home oven to make neapolitan style pizzas
@@julian_sisofo Awesome! Looking forward to it! Hopefully it will be detailed and explained step by step
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.
until the next day, 12-24 hours. the recipe should total 72 hours fermentation
Bruh.
Now that's pizza dough.
🎉🎉
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?🤔
use the one from the video, sorry
Superb looks!
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?
Best pizza yt channel ❤
awesome
I think I will try this..tnx
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?
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?
Yes you can! Double everything
Thanks a lot bro!
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?
Curious about this also as I’ve just had the same issue
Fantastic pizza!!!!! Thanks
Just to clarify the timing, is it 7 hrs room temp then 3 x 24 hrs in the refrigerator for the 72 total?
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 speed on the mixer? best to keep it low so it doesnt heat up as much? cheers great vid mate
i use high speed and keep the dough inside at a cold initial temp
Hello, as always a great video to follow! Which flour did you use for this? Thanks and best regards
i used caputo 00 blue pizzeria flour
Fantastic 👍
Looks amazing 🙏💕🍷
Hi Julian! Can you tell me, If i use fresh yeast instead of dry yeast for poolish, then how much should i use?
100 g fresh = 50 g active yeast = 40 g instant dry yeast and play with the rule of three
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.
Did you allow the final doughballs to come up to room temperature before shaping the pizza's?
yes
That's amazing. What flour do you use?
caputo 00 pizzeria blue
Truly best pizza channel. What
Home dough spiral mixer do you recommend?
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 "
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?
Currently in the middle of making it. Mine was similar to what you’re saying, but so is his. Let it rise again and then portion it out and ferment yet again.
It looks amazing! Can i try this recipe without a mixer? Or isn't going to work?
may not work
I've done biga and poolish by hand. I'll try it with this but just won't refrigerate before bulk.
My pizza oven reaches 350° celsius (660F), is this temperature enough for this recipe ? Or should be higher? Thanks
yes! seems to be perfect!
Hi, did you pre-cook the pizza crust before using the outdoor oven?
He does not
Dope! Thanks
What temp/dial do you have your Roccbox on? Is it on low/medium/high when you launch?
400C start low flame finish medium/high flame
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
yes i put olive oil just a little bit. i will make a video on what flours i use
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!
depends on how much you are willing to spend! perforated are definately better! but doesn't neccesarily make the "crispy" difference...
portion Biga pizza dough we can keep inside the chiller for 24 hours then we can use it??
yes
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?
bring to room temp!
What about poolish & biga + sourdough recipe? That would be interesting
ong literally would be sooooo interesting!!!! haha i may try this! credits to you of course
How many grams salt?
youre too good
On the final day, how long before you baked the pizza did you take the flight out of the fridge?
2 hours
Can you plz list bakers % so we could scale this recipe? Can’t really see all the specifics in the beginning, even when put in pause. Thx
Ciao Julian
Poi mettere il tempo del Impasto della Biga, Polish fino alla fine della Pizza
I look forward to trying this with that 2.8% salt.
Did you line the pots with olive oil at the end? Thanks
yes the containers, very little oil
❤
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?
i get better leoparding with a 72 hour ferment. also, i mainly do the 72 hour ferment because it is easier for my schedule.
Also good to make without machine?
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.
you can definately try, but it may be tough
Nice! How much salt do you use ?
2.8% per recipe. this recipe is 13.78 grams
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.
It’s three days total
the last fermentation is for 1 day!!
Can you list the ingredients for both the Biga and poolish?
Hello, what are the containers called and what size are they? Many thanks and best regards
deli pint containers
Are you letting the dough sit at room temperature prior to beginning to work the dough?
yes
How would you do this with sourdough starter instead of yeast?
multiply the total flour weight by .2
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!!
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
i belive so, looked the same. ill be making sure full hydration for next time, as i just shaked it on the container
Hi.. can i make the dough with all purpose flour?
if believe you can. just take out some water to lower the hydration to 65%
How much salt ?
Would it make a difference to add honey in both biga and polish ?
yes. i do not suggest it at all
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?
You need to leave the dough out at room temperature at least an hour before baking!
Where i can buy the small dough Ball Container? Do you have a link?
After fermenting the doughballs for 72h, do I take them out and wait until the reach room temperature?
yes
Will try it but help me.out what is 00 flour will Google it also
The best Italian chef
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!
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)
@@julian_sisofo thank you for the response! Loving the recipes and the content.
Could you please tell me if you put olive oil in the dough?Thenks
no olive oil in the dough!!!!!
@@julian_sisofo Thank you very much.
Hi, how long should I keep biga and poolish in the fridge? Until the next day, but how many hours exactly? 24?
12-24hrs
@@julian_sisofo ok cool thanks
What type of flour did you use for this one?
a mix caputo blue and petra 5063
Why is balling up the dough before bulk fermentation important?
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
@@julian_sisofo Thank you 👍
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
Which brand active dry yeast do you use?
Thanks in advance
Fleischmann's
if i want to double the recipe, do i x2 everything including yeast?
Yes you do
What is the perfect temperature for the rockbox to make these pizzas ?
800F
which spiral mixer do you have?😊
Sunmix 10