Im going to try this. I have been so frustrated with so many different poolish pizza makers. There is always something they dont account for...making a few pizzas! not 10 or 20! I enjoyee this video so much. Subscribed
Actually it's very easy to scale if use the ration in your ingredients measurement. Keep the hydration percentage 62-68% and 2% yeast in relation to the amount of flour
Tried this recipe for the first time and loved it. I've been using Vito's double fermented poolish quite a bit and I wanted to see how this compares. I really liked it; it was super easy to make and I liked how thin it was and how airy yet soft and crispy the crust was. I will definitely make it again.
Looks like a great simple recipe and doesnt look to sticky to make also! Will give it a shot soon. Thanks Julian for sharing. Great videos and really enjoy. Keep em coming.
This is by far the best of many many dough recipes I’ve tried. I adapted the times to fit my schedule and the dough was good for a few days no issues, after a bulk ferment and dough balls for 48 hrs in the fridge. Thank you Julian my search is over ⭐️
@@valentinayordanova5211 Hi, i made the poolish 8pm leave for 1 hour RT then fridge at 9pm (also i have left at RT) next day i make the dough i also use a mixer to build the gluten and leave to bulk ferment for a few hours with an occasional hand mix. Early evening i make the dough balls leave rt for 1 hour then refrigerate until i want to make pizza and take out a few hours before. I have learnt that within reason as long as you build the gluten and allow the dough to ferment long enough most schedules work. Hope this helps
i was about to spend some serious budget for equipment since every recipe has been failing me so far, then i found this video. followed every instruction to the letter, then left balls for 20 hrs in CT and 2 hrs in RT before starting assembling. result: the best pizza i ever had by far. super super glad
I also love Julian's 3 hour recipe - I have made it dozens of times and it works every time. And what I love the most is that there is no special equipment needed or shortcuts like adding sugar etc. Just simple stuff, simple ingredients, and bang you become a hero daddy who makes the best pizza for kids at home 😁
Made this yesterday and it came out amazing! I mixed the poolish the previous night and made the dough by hand in the morning. Did lots of rounds of stretches so it was smooth as silk! By evening the dough was light and full of bubbles. The crust was perfectly soft and airy. 5 stars from the whole family!
thats a perfect Cornicione on that neapolitan style pizza ,never tried poolish dough before looks lovely to work with, will give it a go ,Thanks for sharing
One of the best recipes for Poolish.. with out all the theatrical loud dramatics that other videos have.... which are hard to follow due to their noise. Thanks :)
I have seen pizzas from over 100 + subcribers your crust is spot on ! I have just purchased an ooni Koda 16 looking forward to a good pizza following your recipe I`m certain I will be happy if I get it close enough to what yours looks like Thank You
@RoyMcAvoy Thank you for confirming I was thinking the same ! Total flour - 490 gms Total Water - 340 gms Poolish % : Flour - 150 gms ( 30.61% of 490 gms Flour) Water - 150 gms Hydration % : 340 gms / 490 gms = 69.38 % Total Dough Weight : 490 gms (Flour) + 340 gms (Water) = 830 gms (Dough) No of dough Balls: 3 830 gms / 3 = 276.66 gms of dough per ball Which means 3 Pizzas out of 830 gms of Dough !
Great video! Thanks! What is the ratio of the poolish being used in this recipe? What ratio would be used for 1 kg of flour including the poolish? Basically, using 1 kg for the entire recipe, please.
I tried it and it was amazing. Way better than Vito’s Iacopelli by far. I think is due to the small amount of yeast and proofing. The fermentation was also better. Taste was so good and I could taste the slight sourdough like flavor notes. I could eat the crust by itself and no leftovers.
Tried this with caputo blue with great success. It outperformed vitos recipes in every way. I'll try to experiment to learn more using this as a "default". I have bought a stronger flour, spadoni pz4 (14%, w325) and will let it cold ferment for 48 hours. Anything you suggest that I adjust in the recipe? Thanks. Subscribed.
thank you for this feedback. i think experimenting with flours is the next step so youre headed in a good direction. a stronger flour will yeild a chewier texture i believe. its worth the try. if the dough seems stronger overall with your new flour, you can even up the hydration a little bit more too (with more practice)! however longer fermentation overall will help with that leapording crust. good luck!!
my favorite fermentation book is Tartine. its rated to sourdough. my favorite pizza book is "PIZZA CAMP". a philadelphia native, with a simple pizza dough recipe and lots of topping ideas
Hello Julian, congrats on the pizzas, they truly look fantastic. What brand of flour do you use? I'm curious about its strength or protein content, often referred to as the 'W value' in some baking circles. Can you share more about that? Thx
for my neapolitan style pies my go to flour is always caputo 00 blue pizzeria flour (12% protein). if you want a stronger 00 flour try caputo's red pizzeria flour (13%).
Great video! How would you suggest I scale up the poolish for 2 or 4kgs of flour? I would like to make 12 to 24 dough balls for a family gathering but I’m not sure how big the poolish should be and how many grams of yeast I should be adding to it. Thanks! And keep up the good work
Hello from Canada Would this dough be good in a home oven on baking steele? Can I use this receipe for other styles IE grandma and detroit style? Thank you Michael
this recipe is best for neapolitan style. and this would be perfect for a home oven! i have a detroit style video releasing in 3 weeks. you need to wait for it! its gonna be a great recipe video
I might have missed it but I’m guessing you didn’t whip those dough balls straight out of the fridge then start pressing them into bases? I’m assuming there’s a step to remove them from the fridge and leave covered at room temperature for a couple of hours before you open them into bases? I like that this recipe doesn’t need a stand mixer!
Hi. I made the poolish last night. Made the dough this morning and just balled. Looks exactly like yours. It’s about to be noon. If I want pizza tonight, what do I do after resting for 30 minutes? Keep fermenting on counter until bake (6hrs) or put in fridge and take out 2hrs prior to baking?
What should be the structure if using spiral machine? After mixing them with spiral mixer, for how long does it take to ferment in room temperature before balling and put in cold ferment? Do you have any suggestions on that? Thank you!
Did i miss something or is there no honey or sugar in this recipe at all ? So you put it in the fridge at 7:40 PM and you can leave it in there until the following evening and just take it out 2 hours before the cook ?
What was your ambient room temperature? Approximately? It’s winter here, my kitchen is typically mid 60f . Should I increase the ADY at all in your recipe? Thanks in advance
Julian, I like your videos and your willingness to share your knowledge. Thank you. I have one question: I do not have a pizza oven. I only have access to a regular oven, that at best reaches 500F. Can you share some recipes for Margherita pizza using a common oven?
any of these recipes are for the common oven as well. you will need baking stone or steel. preheat the stone/steel in the oven at the highest temperature for at least 1 hour before baking. my best recipe for using a home oven is my NYC dough
I have no problems when I bulk ferment for 24 hours and make the balls at the day of cooking… when I try to make balls and ferment them in the fridge, on the day of cooking they always disspate kind of and I can’t make good shapes and cook fhem without sticking… any tips?
Looks awesome bro! When could I freeze the dough balls if making a big batch? I’m guessing to defrost, overnight in the fridge then a couple of hours room temp
Thanks for the video 🙏🏽 just a few questions if you don’t mind me asking. After 6pm second form and waiting an hour, Is it possible to bulk ferment in the fridge overnight without dividing into balls? I ask as I’m planning to make a large amount and would not have enough room in the fridge to store the proofing trays if divided. How long do you keep the dough in the fridge for overnight? And if I was able to bulk ferment overnight in the fridge, would I be able to divide the dough the next day and wait until the dough is room temp to use? Thank you bro
of course you can do that cold overnight bulk ferment. and yes. allow the dough to rest at room temperature at least one hour before dividing and shaping! enjoy
Enjoyed your soft spoken tutorial. I have subscribed and plan on coming back.. Although I am sort of a Newbie finally conquered, starters, discard recipes & the grand finale of all...Sour dough bread & pizza. However, I find that I like Poolish Pizza over sour dough. Thanks again for sharing.
Thanks for the tips, Julian. Do you still turn the flame to low on your roccbox for all the pizzas you make? (The biga ones in particular I’m asking about)
Question about adding type 1 flour: -If I want to mix in some type 1 flour to add some complexity of flavor, when calculating the ratio for type 1 to type 00, would I use the total amount of flour used for the pizza dough recipe or should I exclude the flour (using type00)in the poolish and only calculate using the 340g of flour that gets added later? -Would adding type 1 flour change the way I should stretch, fold, or rest the dough?
i will make a video of this very soon. but to the total weight of flour in the entire recipe, start by adding 15%. so take the flour weight and multiply by .15
Love your recipes. On this one I am not clear on how much time do you need to leave the dough at Room temperature before starting to firm your pizza and bake it ? Tnx.
Can you please write the time fram of the steps. It was not so clear what time you left for oolish fermentation, after this for folding the dough and after this Thank you
You make perfect pizza. Curious, did you make the pizzas the next day around lunch time? And how long before baking do you pull them out of the fridge? Thanks!
i wouldnt suggest it at all. yeast does the job without the honey. the honey turns the crusts color to a more even brown and actually makes it softer. i dont enjoy this type of pizza
@julian_sisofo Julian I have another question. I am trying to make 100% poolish pizza this weekend for first time. Here is the ingredient I am trying to put it. Can you see if this will work? For poolish Water =400ml Flour = 400 gram Yeast = 5 gram Goes into fridge for 24 hours Then after 24 hours to the poolish Add flour = 180 gram Salt = 17 gram Yeast = 5 gram Incorporate and fridge for 24 hours. Total 980 gram / make 4 of 250 gram Neopolitan pizza. Would this work in your opinion
Great recipe, but I have a question. After you leave it in the refrigerator overnight do you just leave it all the next day as well and then cook it that evening?
Awesome recipe and steps brother! Gozney arc has arrived and this will be the first dough I try. Could you use a stand mixer at any points here or isn’t really needed?
@@julian_sisofo thanks bro! Ok so once all mixed together (poolish + rest of ingredients) do I let it rest as 1 ball and if so for how long? Or can I divide it into the balls then rest 10min before into fridge?
Gave it a go and it was taking too long in the stand mixer to become smooth so I did a few slap and folds to make it smoother.. Was I meant to mix it in the stand mixer and follow the fold and form timing? Or should it have all come together when mixing the poolish and rest of the ingredients in the mixer? Then form the balls
The absorption of water depends on your flour. The more protein the flour is the better absorption (bread flour absorb more water than AP flour). You can change flour or reduce water
how many gram for instant dry yeast? anyone know how to calculate. and can we leave the dough rise at room temperature after balling & weight for at least 1 hour?
hi im living in thailand right now. should i lower down yeast? how many degree celsius i should keep while proofing? my room temp are quite high like 30c and up. 🙏
Total flour - 490 gms
Total Water - 340 gms
Poolish % :
Flour - 150 gms ( 30.61% of 490 gms Flour)
Water - 150 gms
Hydration % :
340 gms / 490 gms = 69.38 %
Total Dough Weight :
490 gms (Flour) + 340 gms (Water) = 830 gms (Dough)
No of dough Balls: 3
830 gms / 3 = 276.66 gms of dough per ball
Which means 3 Pizzas out of 830 gms of Dough !
Im going to try this. I have been so frustrated with so many different poolish pizza makers. There is always something they dont account for...making a few pizzas! not 10 or 20! I enjoyee this video so much. Subscribed
put them into freezer... ezy solution.. i awlays make 9 - 12 doughs... 4 pizzas 3 times ... and again
Actually it's very easy to scale if use the ration in your ingredients measurement. Keep the hydration percentage 62-68% and 2% yeast in relation to the amount of flour
Amazing!!! Thx from Brazil!!
Tried this recipe for the first time and loved it. I've been using Vito's double fermented poolish quite a bit and I wanted to see how this compares. I really liked it; it was super easy to make and I liked how thin it was and how airy yet soft and crispy the crust was. I will definitely make it again.
thank you!
Hello, can you point me to the right direction please where can I find the double fermented poolish video? Thanks in advance!
@@WithAllMySoul Hey! The video is called: HOW TO MAKE NEXT LEVEL PIZZA DOUGH | DOUBLE FERMENTED + POOLISH
So which method is better?
what kind of flour do you recommend? Can you recommend some brands ?
Looks like a great simple recipe and doesnt look to sticky to make also! Will give it a shot soon. Thanks Julian for sharing. Great videos and really enjoy. Keep em coming.
This is by far the best of many many dough recipes I’ve tried. I adapted the times to fit my schedule and the dough was good for a few days no issues, after a bulk ferment and dough balls for 48 hrs in the fridge. Thank you Julian my search is over ⭐️
Can you please right me your shedule for this dough.
If I start in the morning when will be ready?
@@valentinayordanova5211
Hi, i made the poolish 8pm leave for 1 hour RT then fridge at 9pm (also i have left at RT) next day i make the dough i also use a mixer to build the gluten and leave to bulk ferment for a few hours with an occasional hand mix. Early evening i make the dough balls leave rt for 1 hour then refrigerate until i want to make pizza and take out a few hours before. I have learnt that within reason as long as you build the gluten and allow the dough to ferment long enough most schedules work. Hope this helps
Thank you so much.
Clear now.❤
i was about to spend some serious budget for equipment since every recipe has been failing me so far, then i found this video. followed every instruction to the letter, then left balls for 20 hrs in CT and 2 hrs in RT before starting assembling. result: the best pizza i ever had by far. super super glad
Glad I could help!
I also love Julian's 3 hour recipe - I have made it dozens of times and it works every time. And what I love the most is that there is no special equipment needed or shortcuts like adding sugar etc. Just simple stuff, simple ingredients, and bang you become a hero daddy who makes the best pizza for kids at home 😁
Made it yesterday in my home oven. Turned out great!
Thank you for this.
Most underrated homemade pizza. Be the proudest because us real ones are!
I never made pizza before and the pizza turned out really good. Thank you very much for your video!
Thank you for a very nice step by step video. Thank you so much you’re so great ! ❤❤❤
Made this yesterday and it came out amazing! I mixed the poolish the previous night and made the dough by hand in the morning. Did lots of rounds of stretches so it was smooth as silk! By evening the dough was light and full of bubbles. The crust was perfectly soft and airy. 5 stars from the whole family!
🙏🙏🙏
How much yeast did you use in grams?
@@Σουλα-φ7φA pinch. I didn’t weigh it.
Made this dough and it came out excellent! It fits my schedule well also, so this is my new go to recipe for Neapolitan. Thanks for sharing. 🤩
its my go to too😍 thank you !!!
Hi! For how long do you keep the dough balls in the fridge? 12 hours ? And when do you need to take the balls out before baking the pizza ?
@@abdallaamer2715 I've already gone 18 hrs. and up to 40 hrs. in the fridge with success. And then 3 hrs. at room temp before bake.
Dude I want to say congrats, this is the best recipe by far of Pizza that I've ever replicated. Thanks a bunch, its pure gold!
i appreciate this!!!!
Thank you very much for your time. It looks great. I will try it.❤🎉
I know you have a webpage for this recipe - you should add it to the video description!
Det här poolish-pizzadegsreceptet är verkligen ett genialt sätt att höja smaken och texturen på ens pizza!
thats a perfect Cornicione on that neapolitan style pizza ,never tried poolish dough before looks lovely to work with, will give it a go ,Thanks for sharing
Did you try it how did it go
Master pizza maker!!!! 🍕
Nice job Guagliò . You made
It simple for everyone thank you
One of the best video I have ever seen ! New sub here from Quebec 😊
🙏🙏❤️ welcome
@@julian_sisofo Here to stay !
I like your mixing knife :)
One of the best recipes for Poolish.. with out all the theatrical loud dramatics that other videos have.... which are hard to follow due to their noise.
Thanks :)
Thanks a lot 😊
That's a great looking pizza and a nice and laid-back presentation. Subscribed. I've not tried a poolish recipe yet, but I may try this one soon.
I have seen pizzas from over 100 + subcribers your crust is spot on ! I have just purchased an ooni Koda 16 looking forward to a good pizza following your recipe I`m certain I will be happy if I get it close enough to what yours looks like Thank You
thank you and enjoy all my content. i have more ideas for the future too. enjoy and thanks for the subscribe!
thank you im going to try your method
Thank you for amazing trickies 👍
For anyone wondering, this recipe is 69% hydration with 30% poolish
I believe it is 36% poolish - 300/830
@@pawekoperdowski6541he's using baker's percentages so brother Roy us correct; it's a little over 30% Poolish.l
@RoyMcAvoy Thank you for confirming I was thinking the same !
Total flour - 490 gms
Total Water - 340 gms
Poolish % :
Flour - 150 gms ( 30.61% of 490 gms Flour)
Water - 150 gms
Hydration % :
340 gms / 490 gms = 69.38 %
Total Dough Weight :
490 gms (Flour) + 340 gms (Water) = 830 gms (Dough)
No of dough Balls: 3
830 gms / 3 = 276.66 gms of dough per ball
Which means 3 Pizzas out of 830 gms of Dough !
Tq🙏
Pizza with poolish (Julian Sisofo)
Poolish
100% water
0.34% yeast
Dough
56% water
3.5% salt
Great video! Thanks!
What is the ratio of the poolish being used in this recipe?
What ratio would be used for 1 kg of flour including the poolish? Basically, using 1 kg for the entire recipe, please.
Great looking pizza
Thank you
Very well done !!!
Genial. I really LOVE it.
Great video, thanks for sharing your knowledge! How long do you leave the dough balls outside before forming the pizza?
1-2 hours
If you say it last about 2-3 days in the fridge... at what celsius is your fridge ? Thanks
4 C
I am new to making pizza’s and found your recipe. Does the towel need to be wet? And at what temperature does the water need to be?
temperature is perfect around 75 F and the towel should be wet yes
gonna make it
I tried it and it was amazing. Way better than Vito’s Iacopelli by far. I think is due to the small amount of yeast and proofing. The fermentation was also better. Taste was so good and I could taste the slight sourdough like flavor notes. I could eat the crust by itself and no leftovers.
🤌🙌🫶 Thank you!!
Tried this with caputo blue with great success. It outperformed vitos recipes in every way. I'll try to experiment to learn more using this as a "default". I have bought a stronger flour, spadoni pz4 (14%, w325) and will let it cold ferment for 48 hours. Anything you suggest that I adjust in the recipe? Thanks. Subscribed.
thank you for this feedback. i think experimenting with flours is the next step so youre headed in a good direction. a stronger flour will yeild a chewier texture i believe. its worth the try. if the dough seems stronger overall with your new flour, you can even up the hydration a little bit more too (with more practice)! however longer fermentation overall will help with that leapording crust. good luck!!
Great video! Giving this a shot today.
I’m trying to learn about the fermentation process. Is there a book or resource that you suggest?
my favorite fermentation book is Tartine. its rated to sourdough. my favorite pizza book is "PIZZA CAMP". a philadelphia native, with a simple pizza dough recipe and lots of topping ideas
Awesome. I’ll give those a read. Thanks for the reply. Keep up the good work!
How long before cooking do you need to take it out the fridge? Thanks!
at least 1 hour
Super helpful!! Also what temperature is the water you use?
This was a killer dough recipe. I used caputo nuvola flour with outstanding results! Thank you
Hello Julian, congrats on the pizzas, they truly look fantastic. What brand of flour do you use? I'm curious about its strength or protein content, often referred to as the 'W value' in some baking circles. Can you share more about that? Thx
for my neapolitan style pies my go to flour is always caputo 00 blue pizzeria flour (12% protein). if you want a stronger 00 flour try caputo's red pizzeria flour (13%).
@@julian_sisofo thank you so much!!!!
Great video! How would you suggest I scale up the poolish for 2 or 4kgs of flour? I would like to make 12 to 24 dough balls for a family gathering but I’m not sure how big the poolish should be and how many grams of yeast I should be adding to it.
Thanks! And keep up the good work
Also wondering this… Vito doesn’t scale up his yeast for his polish for anything less than 5 kgs or something. What about for this recipe?
In another comment he says scale up everything. Double polish double yeast as well. I guess this would track as long as you scale up?
Hello from Canada
Would this dough be good in a home oven on baking steele?
Can I use this receipe for other styles IE grandma and detroit style?
Thank you
Michael
this recipe is best for neapolitan style. and this would be perfect for a home oven! i have a detroit style video releasing in 3 weeks. you need to wait for it! its gonna be a great recipe video
I might have missed it but I’m guessing you didn’t whip those dough balls straight out of the fridge then start pressing them into bases? I’m assuming there’s a step to remove them from the fridge and leave covered at room temperature for a couple of hours before you open them into bases? I like that this recipe doesn’t need a stand mixer!
at least 1 hour dough balls room temp
@@julian_sisofo 👍
the pizza looks sick.
Do you deliver?
Hi. I made the poolish last night. Made the dough this morning and just balled. Looks exactly like yours. It’s about to be noon. If I want pizza tonight, what do I do after resting for 30 minutes? Keep fermenting on counter until bake (6hrs) or put in fridge and take out 2hrs prior to baking?
definately control the fermentation by keeping it in the fridge. then before using take 2 hours before
What should be the structure if using spiral machine? After mixing them with spiral mixer, for how long does it take to ferment in room temperature before balling and put in cold ferment? Do you have any suggestions on that? Thank you!
Did i miss something or is there no honey or sugar in this recipe at all ? So you put it in the fridge at 7:40 PM and you can leave it in there until the following evening and just take it out 2 hours before the cook ?
yes. this is not vito's channel. i do not use honey or sugar in neapolitan style pizza. haha. its not neccessary
What was your ambient room temperature? Approximately? It’s winter here, my kitchen is typically mid 60f . Should I increase the ADY at all in your recipe? Thanks in advance
73-74F. maybe you want to add .5 grams extra!
Julian, I like your videos and your willingness to share your knowledge. Thank you. I have one question: I do not have a pizza oven. I only have access to a regular oven, that at best reaches 500F. Can you share some recipes for Margherita pizza using a common oven?
any of these recipes are for the common oven as well. you will need baking stone or steel. preheat the stone/steel in the oven at the highest temperature for at least 1 hour before baking. my best recipe for using a home oven is my NYC dough
@@julian_sisofo thank you for the suggestion
Looks really good im going to try this,also whats the percentage hydration? From UK thank you.
70% hydro
I have no problems when I bulk ferment for 24 hours and make the balls at the day of cooking… when I try to make balls and ferment them in the fridge, on the day of cooking they always disspate kind of and I can’t make good shapes and cook fhem without sticking… any tips?
Excellent!
Looks awesome bro! When could I freeze the dough balls if making a big batch? I’m guessing to defrost, overnight in the fridge then a couple of hours room temp
after balling, 1 hour room temp, then right into the freezer
Soft and crunchy !
Thanks for the video 🙏🏽 just a few questions if you don’t mind me asking.
After 6pm second form and waiting an hour, Is it possible to bulk ferment in the fridge overnight without dividing into balls? I ask as I’m planning to make a large amount and would not have enough room in the fridge to store the proofing trays if divided.
How long do you keep the dough in the fridge for overnight? And if I was able to bulk ferment overnight in the fridge, would I be able to divide the dough the next day and wait until the dough is room temp to use?
Thank you bro
of course you can do that cold overnight bulk ferment. and yes. allow the dough to rest at room temperature at least one hour before dividing and shaping! enjoy
@@julian_sisofothanks brother 👊🏽👊🏽
Thanks for the video, well done. Question. How long will the dough hold up in the fridge?
after balling, 2-3 days max
@@julian_sisofodo you let the balls rise before fridge if going for 24-48 fermentation
Enjoyed your soft spoken tutorial. I have subscribed and plan on coming back.. Although I am sort of a Newbie finally conquered, starters, discard recipes & the grand finale of all...Sour dough bread & pizza. However, I find that I like Poolish Pizza over sour dough. Thanks again for sharing.
i agree about using dried yeast instead of sourdough for pizza! enjoy
Can the dough balls be frozen for a future use?
Thanks for the tips, Julian. Do you still turn the flame to low on your roccbox for all the pizzas you make? (The biga ones in particular I’m asking about)
yes
@@julian_sisofo so 1hr preheating to make it reach 800F? Or you leave it for 1hr regardless the temperature reached on the thermometer?
Question about adding type 1 flour:
-If I want to mix in some type 1 flour to add some complexity of flavor, when calculating the ratio for type 1 to type 00, would I use the total amount of flour used for the pizza dough recipe or should I exclude the flour (using type00)in the poolish and only calculate using the 340g of flour that gets added later?
-Would adding type 1 flour change the way I should stretch, fold, or rest the dough?
i will make a video of this very soon. but to the total weight of flour in the entire recipe, start by adding 15%. so take the flour weight and multiply by .15
then take this weight (the 15% and subtract from the total flour weight)
my video i will make will be more detailed...
How long can you do the bulk fementation in the fridge ? Like 48h or is that too long then?
48 hours is the limit usually
Love your recipes. On this one I am not clear on how much time do you need to leave the dough at Room temperature before starting to firm your pizza and bake it ?
Tnx.
1-2 hours
Can you please write the time fram of the steps. It was not so clear what time you left for oolish fermentation, after this for folding the dough and after this
Thank you
What is a good way to store leftover pizza dough?
freeze it
can i replace the 00 flour with bread flour or any other tyeps of flour?
sure
This looks amazing thanks for sharing, would a bulk ferment work and ball the next day? Appreciate your input
yes!
This dough looks incredible, thanks for the video. If I want to make 8 dough balls, should I scale all ingredients accordingly (including yeast)?
yes
Thanks! Did you use instant dry yeast or just normal dry yeast? And does water temperature matter?
You make perfect pizza. Curious, did you make the pizzas the next day around lunch time? And how long before baking do you pull them out of the fridge? Thanks!
yes around lunchtime. and at least one hour outside of the fridge before baking
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…
i wouldnt suggest it at all. yeast does the job without the honey. the honey turns the crusts color to a more even brown and actually makes it softer. i dont enjoy this type of pizza
@@julian_sisofo thanks 😊
@julian_sisofo Julian I have another question.
I am trying to make 100% poolish pizza this weekend for first time.
Here is the ingredient I am trying to put it. Can you see if this will work?
For poolish
Water =400ml
Flour = 400 gram
Yeast = 5 gram
Goes into fridge for 24 hours
Then after 24 hours to the poolish
Add flour = 180 gram
Salt = 17 gram
Yeast = 5 gram
Incorporate and fridge for 24 hours.
Total 980 gram / make 4 of 250 gram Neopolitan pizza.
Would this work in your opinion
Hi Julian
Can you share the brand of the cheese? Tnx
Great recipe, but I have a question. After you leave it in the refrigerator overnight do you just leave it all the next day as well and then cook it that evening?
From my experience take out of fridge anywhere from 1 to 4 mhours before cooking depending on ambient temperature
Amazing will try this! What is a personal-size pizza to you? Where I am from that is 9in, but looks around 12in on your video
i would say 10-12 inch
wonderful
Hi Julian, how long do you leave the dough out at room temp the next day before making pizza?
2 hours is best!
@@julian_sisofo 👌
Hi. Why do we add 190 gr. water and 340 gr. flour to 100% (150+150) poolish, if you can just add 64 gr. flour and get the same 70% hydration?
because we are looking for a longer fermentation time. also my recipe is to make 3 pizzas.
@@julian_sisofo Okay, thank you
Beautiful pizza. Congratulations! How big are pizzas with 270g dough? I ask because I try to make my pizzas 35cm and I have used 370g of dough.
i do 270g for 10 inch pizza. for 12 inches 330g should be fine
Awesome recipe and steps brother! Gozney arc has arrived and this will be the first dough I try. Could you use a stand mixer at any points here or isn’t really needed?
stand mixers is way better. add ingredients to mixer and mix until smooth. have the water to be cold before mixing
@@julian_sisofo thanks bro! Ok so once all mixed together (poolish + rest of ingredients) do I let it rest as 1 ball and if so for how long? Or can I divide it into the balls then rest 10min before into fridge?
Gave it a go and it was taking too long in the stand mixer to become smooth so I did a few slap and folds to make it smoother..
Was I meant to mix it in the stand mixer and follow the fold and form timing? Or should it have all come together when mixing the poolish and rest of the ingredients in the mixer? Then form the balls
What flour do you use?
caputo 00 blue
I tried doing this recipe but instead of 69% hydration, I did 65% yet my dough was very sticky.. any reason for this ?
You must change to a better flower, the kind you're using doesn't absorb enough water good luck ❤❤❤
The absorption of water depends on your flour. The more protein the flour is the better absorption (bread flour absorb more water than AP flour). You can change flour or reduce water
Which flour do you use please?
caputo blue 00 pizzeria flour
Hello, trying to figure out timing. How long should the dough balls sit out at room temp before forming into crusts?
the dough should be fluffy! from the fridge at LEAST 1 hour
How do you store this pizza dough
how many gram for instant dry yeast? anyone know how to calculate. and can we leave the dough rise at room temperature after balling & weight for at least 1 hour?
do you think caputo blue flour is necessary for cooking in a pizza oven? at my local store they only have the red caputo flour. thanks
red should be good
😅schönes Rezept. Das Ergebnis ist aber auch deinem Ofen geschuldet. 👍👍🇩🇪🍕🍕
276g per dough for how many inch pizza sir?
11-12inch
Now ... this sounds like a very promising recipe. The results looks great! I can't wait to try it. Thanks for such a detailed video.
What time the final day did you form and cook pizzas? Did it sit all day until supper time?
it needs to be in the fridge for at least 12 hours. then from the fridge, 2 hours room temperature before making pizzas
WOW!!! ❤❤
hi im living in thailand right now. should i lower down yeast? how many degree celsius i should keep while proofing? my room temp are quite high like 30c and up. 🙏
so dont lower the yeast, just keep an eye on your fermentation! it may double in size a little bit quicker than normal room temperature!
Requiree watching for all home pizzaiolas
After taking them out of the fridge, how long do you let them sit at room temperature for before cooking them?
at least 2 hours! they should be light, fluffy, and not firm!
Nice edge
Thanks for sharing, the result is just perfect....love it....Thomas-Denmark
is this a 75% hydration dough?
Did you get a read on your final dough temp after balling and before refrigerating overnight?
anywhere between 75-82 F is optimal
Hi, can you please tell me whats the hydration for this recipe?
Thanks😊
70% hydro
@@julian_sisofo Thank you so much good sir...
Well done! How long after the dough was refrigerated did you bake?
1 hour