This is amazing! Thanks so much for this. I don't feel the need to do cold fermentation and can finally make same-day pizza. It still works if you move it to the fridge with this method if you're not going to cook it the same day as well. One suggestion: depending on the flour you have, the 75% hydration is pretty high, so some people might find it too sticky to work with. I’ve seen that in the comments. I would suggest starting with 60-65% hydration if you're having this problem. For example, for 500g of flour, start with 300-325g of water. But really, great job!
3-Hour Neapolitan Pizza - 500 grams of 00 flour - 375 grams of water - 12 grams of salt - 2 grams of active dry yeast Mix the ingredients with a wooden spoon until the mixture becomes shaggy. Continue mixing with your hands until well combined. Transfer the still slightly shaggy dough to an oiled container and let it rest for 30 minutes. Stretch and fold the dough on each side (about 4 folds total plus some tucking) to form a tighter dough ball. Place the dough back into the same container and let it rest for 1 hour at room temperature. Divide and shape the dough into 290-gram balls. Place the dough balls in separate oiled containers and let them rest for 1.5 hours at room temperature until they have doubled in size. The percentages of the ingredients are as follows: - Flour: 100% - Water: 75% - Salt: 2.4% - Yeast: 0.4%
Yesterday was my first time making home made pizza in a true pizza oven. I tried to make a 72 hour dough and it did not come out right at all, so I needed a quick save to salvage my pizza night. This recipe delivered! There is just no way that I would have anticipated that this would be so damn good. I could not have been happier with the results. Absolutely amazing dough. I wont even be bothering to do longer fermenting dough ever again, this will be my go to from here on out. Thank you so much!
72hrs will overproof without correct temp, if you ever give it another try, do 24hrs Room temp, or 48hrs cold (Fridge, 5ºC or so) and very well sealed, no oil. Also try less yeast, 2g per kg of flour (Type 00) is the usual amount in the original recipe. If not, well, the video one is good too, pops to him 👍👍
Looks absolutely amazing 🤩 definitely will try this method. I’m making focaccia in similar way but I leave it in fridge overnight and bake next day. Love your content 👍🏻 you need more subscribers because your channel is worth it 😊👍🏻🍕🍕🍕
I was sceptical at first but wasn't happy with my 24 hr dough so I had no choice but to do this 3 hr dough last minute. It is an AMAZINGGGG recipe, best dough ive ever made and guest were complimenting the dough all night. 10/10 Thank you
finally a fast dough for this incredible pizza.. I'm going for this recipe tomorrow.. Need to pick up more zero flour.. I'll LYK how I made out.. amazing video WOOO
Hi Julian I have been making Neapolitan pizzas for two years now in Gozney Roccbox. Most times I take 2-3 days to ferment the dough using le5 Stagioni flour and sometimes 60/40 mix with Manitoba which has a higher W rating to help with the higher hydration.. It has been a real pain in the butt trying to time my doughmaking to fit in with my other daily activities and guests suddenly changing their day to come. My whole pizza making world has now become such a pleasure after using your dough. 3 hours for the dough against 3 days, Room temp, refrigeration and several other processes and honestly I can not tell the difference between the finished pizzas. Still getting nice airy cornichiones. I am truly amazed. My pizza buddies are using your methods as well. kind regards Wayne
Hi Julian, your recipe finally made my ooni pizza oven wake up from its long sleep! I really love Neapolitan pizza, but making good pizza dough, which takes a long time, wasn't easy because of my busy work life. Thank you so much!
Hey Julian! Thanks again for this unbelievable recipe. I tried it yesterday and I just could not believe my eyes and hands, how soft it was in the end. I baked it in a home oven 250 Celsius, 4 minutes prebaking with only tomato sauce and another 4 minutes with toppings. Jesus it was delicious, crunchy outside, soft and full of air inside. My second best pizza I made in my life. Cheers from Hungary!
Thanks for the recipe. I needed a quick recipe for pizza. As a home bread baker, I work with no knead, high hydration doughs, so I’m familiar with them. For breads, a dough scraper is necessary and stretch n folds, the same.
I have tried both this recipe, and your poolish one. Both are by far the best recipes I have ever made, and I have tried A LOT. Your video makes it very easy to follow the steps, thank you very much. I must say this quick dough recipe is not very far behind the poolish one. That may be a bit better dough wise, but this one is very close.
Would have liked to see that pizza coming off the peel. If that was me I’d end up with a calzone. Love how you put the basil and parmigiano under the mozzarella. 👏👏👏
i tried your pizza dough over the week end it's really delicious everyone enjoyed if i want to increase to1000 gr flour do i simply double the amount of everything .thanks again for this recipie.
Getting it ready to make dough balls as I type. Will get back to you. Good job with the video, thanks. Update: OK, came out OK. There is for sure a difference in this and the 36 hr. batch I usually make. Thanks for showing me this, it could come in handy in a pinch.
Julian, nice work as usual. From your experience and after trying this one, what is short fermentation pizza compared to Polish over 24 hours? Did you notice huge difference in terms of taste and other things?
so the 3 hour dough is very good. but the poolish is my favorite. for the best fermentation and airy crust, long fermentation matters. the 3 hour dough is good if you are in a rush to make good dough fast. try it out you will like it
The thing is that if you do all the process well, 3 hours or 78 it's always good, what changes are variables in taste and volume. But even a 3h dough it's perfect. Just think about that direct dough (Traditional Neapolitan style) proof in 8 h room temp, without using fridge or poolish/biga. Using poolish or biga can help with higher idratation like 70%+ but for a normal pizza 3-8h it's ok! Even the yeast flavour won't be too harsh, maybe if u do the 1h pizza would taste more like yeast but 1h pizza is...y'kno kind of illegal X)
@@napoleon3625 Yes i tried it already and it’s easier and better than my already good pizza dough. Just follow it. Since I’m using a home oven. I pre baked with a thin spread of olive oil , basil mix - i do this so the dough in the middle won’t puff Then I bake with toppings for 5 mins. Oven at 400f coz that’s my oven 😢 I finished it on my fry pan for 2- 3 mins to have a crispy bottom I’ve been experiment diff dough recipes and so far this is easy and best for me. Btw. I used bread flour and saf instant yeast. 1 tsp Kitchen Aid with hook for 1 min just to combine everything.
Hi, the recipe is very good. We only have a problem with setting up the stove. We have a Zanolli oven and we bake your pizza at 370 degrees on heaters 9 up and 9 bottom. The cake is burnt on the bottom. What are we doing wrong? what furnace parameters will be the best?
I love this recipe!!! Since I only have a regular oven that goes to 250 Celsius and a pizza steel it takes about 6 minutes for the pizza to be ready. Would you suggest that I pre bake it with only the tomato sauce for 3 minutes and then add the mozzarella for the last 3 minutes?
Thanks for this great recipe, I’ve tried it a couple of times now and I love it. What should I do in case I have 5 to 6 hours until pizza making before the last step (1,5h resting in your recipe)? Should I put it directly in the fridge for five hours or leave it outside 1 1/2 hours and then 3 1/2 hours in the fridge?
Done this twice has come out awesome. Just a quick one after the first 30mins to make a tighter larger dough ball it is a little sticky any tips on how to get it more firm like yours so easier to make the large ball without sticking to my hands. Thanks so much for posting
After we cut them into the smaller dough balls (after the second rest), can we put them in the fridge after that if we aren’t going to make the pizza right away? I like to make the dough before I go to bed so it will be ready the next day. Should I leave them out at room temperature or put them in the fridge for the next 12 hours?
Not able to get 00 flour. Will AP flour or bread flour work? Also would kneading the dough be ok instead of the stretch and folds? Judy wondering Great instruction!👍
nah i almost cooked my house the dough was sticking and i struggle to put it in the oven the cheese was burning and then another time with some more flour but it was too much flour and didn't really cook, any tips? it was still flour dusty but a good melt on the pizza overall (the pizza was insane though, first time and in an electric oven indoors (the fire alarm rang), I'll clean it and try again tomorrow or the next day and try out some other techniques to properly drop it in)
Hey mate, thanks for sharing. I've tried this a couple of times and when it comes time to divide and shape the dough it's still a sloppy wet mess! How can I ensure it's firmer and more mouldable? Cheers.
Same for me, I'm trying this out today and just divided. No way I could get nice balls though, extremely sticky and hard to shape, so we'll see in a couple hours how it turns out.
Tried this recipe and the overall went well. Nice high rise and very soft top. The only issue I had is a thin layer of relatively hard and dry bottom crust, not very comfortable to eat. Used 250 C pizza steel for 4 minutes with convection on the bottom rack of my electric home oven with 1 hour preheat. I wonder if the cause of this hard bottom crust is the generic bread flour I used or maybe something else? Maybe the temperature was too high and it's better to lower it to about 230 C?
@@julian_sisofo Indeed flour 00 made bottom of the pizza much softer! Thank you for the advice! Just did the pizza using Le 5 Stagioni 00 flour using the same exact steps as last time. Now I have a very nice soft bottom crust. I also noticed that pizza pieces after a while on a wooden plate become rigid in a sense that if I lift them by the edge they stay straight horizontally and they do not bend at all by themselves. The dough seems to be super-super thin, but still it can hold all the toppings! Is it supposed to be like this, or overcooked? 😂
i will definitely make a detailed video on this. its a trick of mine where i dust and press the flour into the bottom side of the pizza dough. just make sure the bottom part is nice and dry!!
Hi Julian, I just started my pizza making skills and I am struggling 😢 could you help me out? I tried your recipe, but the dough looked more wet than in your video and after the final rest/proof I tried forming the pizza, but the dough sprung back, so it sort of stayed a blob? Any tips? Thank you!
@@julian_sisofo thank you for relpying 🙏flour I used is 00 LaTua farina (I am based in Europe) - maybe I handled the dough too much after the final rest.
Jusk asking, if I have a home oven (230 celcius / 446 f) then how should you make the recipe a little bit different and with lots and lots of more fermentation time like a day or so, cuz when you cook it in home oven the crust doesn't puffs up, so maybe the dough needs more fermentation time. So can you give me some advice?
i would start by buying a baking steel/stone. also, add ice cubes to your oven during the bake to create steam.... this will cause the dough to spring/rise more.
@@randomfacts11223 I would add a bit of oo for home oven, but his tips work fine if you heat the pizza steel really well, I broil my steel until it reaches 800 then pizza comes out perfectly
Made this few times now and i feel so accomplished 😅 my family loves it and said we will never have store bought pizza again 😊 so thank you so much! Cant believe i made that good pizza in only 3 hours. But can this be frozen? At what stage if so?
So a couple of questions mine is like 10x sticker than urs after first rise and it keeps loosing shape so im thinking letting it rest for like 4 hours at room temperature so it will get similar result as u for comparison mine after first rise looks like what yours did after mixing how can i save this?
no, you will need to do a 1 hour autolyse with the water and the flour. mix them both and allow to rest at room temperature for 1 hour covered. then add the yeast and salt and begin the normal recipe procedure
The gluten network didn't develop enough, and resting/fermenting it longer will only make it worse. Use a stand mixer with a hook if you have one, and beat the dough until it sticks to the hook like a ball.
Nice job, and you can't argue with the end result, but isn't that a lot of oil to use? Napoleon pizza dough "technically" doesn't use oil, or am I wrong? Also, I'm no pro, but when I'm making a quick pizza dough like this, I use about 1% white vinegar to add some character.
first, get your hands on some good flour. second, if your dough making by hand, try using a mixer. if all else fails, add more stretch and folds... every 15 minutes
This is amazing! Thanks so much for this. I don't feel the need to do cold fermentation and can finally make same-day pizza. It still works if you move it to the fridge with this method if you're not going to cook it the same day as well.
One suggestion: depending on the flour you have, the 75% hydration is pretty high, so some people might find it too sticky to work with. I’ve seen that in the comments. I would suggest starting with 60-65% hydration if you're having this problem. For example, for 500g of flour, start with 300-325g of water.
But really, great job!
3-Hour Neapolitan Pizza
- 500 grams of 00 flour
- 375 grams of water
- 12 grams of salt
- 2 grams of active dry yeast
Mix the ingredients with a wooden spoon until the mixture becomes shaggy. Continue mixing with your hands until well combined. Transfer the still slightly shaggy dough to an oiled container and let it rest for 30 minutes. Stretch and fold the dough on each side (about 4 folds total plus some tucking) to form a tighter dough ball. Place the dough back into the same container and let it rest for 1 hour at room temperature. Divide and shape the dough into 290-gram balls. Place the dough balls in separate oiled containers and let them rest for 1.5 hours at room temperature until they have doubled in size.
The percentages of the ingredients are as follows:
- Flour: 100%
- Water: 75%
- Salt: 2.4%
- Yeast: 0.4%
You are the Bob Ross of pizza making. Everything you make is perfect!
Wow!!! absolutely mouth watering, amazing Neapolitan Pizza. Making your recipe today!
Yesterday was my first time making home made pizza in a true pizza oven. I tried to make a 72 hour dough and it did not come out right at all, so I needed a quick save to salvage my pizza night. This recipe delivered! There is just no way that I would have anticipated that this would be so damn good. I could not have been happier with the results. Absolutely amazing dough. I wont even be bothering to do longer fermenting dough ever again, this will be my go to from here on out. Thank you so much!
AYEE!!! I appreciate this feedback. thank you!!
72hrs will overproof without correct temp, if you ever give it another try, do 24hrs Room temp, or 48hrs cold (Fridge, 5ºC or so) and very well sealed, no oil. Also try less yeast, 2g per kg of flour (Type 00) is the usual amount in the original recipe. If not, well, the video one is good too, pops to him 👍👍
Really good and fast dough. Thanks for the tip, tasted great.
This is AMAZING, you deserve a follow bro.
Looks absolutely amazing 🤩 definitely will try this method. I’m making focaccia in similar way but I leave it in fridge overnight and bake next day.
Love your content 👍🏻 you need more subscribers because your channel is worth it 😊👍🏻🍕🍕🍕
I was sceptical at first but wasn't happy with my 24 hr dough so I had no choice but to do this 3 hr dough last minute.
It is an AMAZINGGGG recipe, best dough ive ever made and guest were complimenting the dough all night.
10/10
Thank you
Thanks for sharing !!!!
finally a fast dough for this incredible pizza.. I'm going for this recipe tomorrow.. Need to pick up more zero flour.. I'll LYK how I made out.. amazing video WOOO
Thank you so much for your so nice teaching videos ❤
Bro you are pizza god ! This is absolutely magical ! Iam stunned how it turned out !😍
I thank YT you appeared in my feed. Really like loved your video production
Hi Julian
I have been making Neapolitan pizzas for two years now in Gozney Roccbox.
Most times I take 2-3 days to ferment the dough using le5 Stagioni flour and sometimes 60/40 mix with Manitoba which has a higher W rating to help with the higher hydration..
It has been a real pain in the butt trying to time my doughmaking to fit in with my other daily activities and guests suddenly changing their day to come.
My whole pizza making world has now become such a pleasure after using your dough.
3 hours for the dough against 3 days, Room temp, refrigeration and several other processes and honestly I can not tell the difference between the finished pizzas. Still getting nice airy cornichiones. I am truly amazed. My pizza buddies are using your methods as well.
kind regards
Wayne
🙏 i love to here this. and appreciate you sharing with friends.
Man, I tried multiple recipes and none worked until I found yours. Thanks a lot!!
😉
Hi Julian, your recipe finally made my ooni pizza oven wake up from its long sleep! I really love Neapolitan pizza, but making good pizza dough, which takes a long time, wasn't easy because of my busy work life. Thank you so much!
love hearing this. im glad it worked out!
I will try tomorrow! Looking great
Hope you enjoy
This pizza will suit most people, even though the flavor of the dough can't be as good. But with the right toppings this is truly a quick solution.
Thanks!! Can't wait to try it!
Best pizza recipe I’ve ever used
I used this today in my home oven, probably the best pizza I made.
🙏🙏🙏🏄♂️
Hey Julian! Thanks again for this unbelievable recipe. I tried it yesterday and I just could not believe my eyes and hands, how soft it was in the end. I baked it in a home oven 250 Celsius, 4 minutes prebaking with only tomato sauce and another 4 minutes with toppings. Jesus it was delicious, crunchy outside, soft and full of air inside. My second best pizza I made in my life. Cheers from Hungary!
im so glad to hear this!
@@julian_sisofo 😊
What's the first one? :D
Can you do with fresh yeast
Does the water temp matter in this recipe?
Thanks for the recipe. I needed a quick recipe for pizza. As a home bread baker, I work with no knead, high hydration doughs, so I’m familiar with them. For breads, a dough scraper is necessary and stretch n folds, the same.
Tried this two days ago and got the best results I’ve ever had with my pellet ooni! Brilliant
I've tried it and failed
the dough looked so relaxed after that scooter ride LOL good work
hahahahaha
I have tried both this recipe, and your poolish one. Both are by far the best recipes I have ever made, and I have tried A LOT. Your video makes it very easy to follow the steps, thank you very much. I must say this quick dough recipe is not very far behind the poolish one. That may be a bit better dough wise, but this one is very close.
thank you sir! love the feedback. welcome to my channel!
Would have liked to see that pizza coming off the peel. If that was me I’d end up with a calzone. Love how you put the basil and parmigiano under the mozzarella. 👏👏👏
This is game changer brooo
i tried your pizza dough over the week end it's really delicious everyone enjoyed if i want to increase to1000 gr flour do i simply double the amount of everything .thanks again for this recipie.
Thank you so much for sharing. Trying this tomorrow.
How did it go?
Great. For Julian, it comes easy. For me, I need more practice.
Getting it ready to make dough balls as I type. Will get back to you. Good job with the video, thanks.
Update: OK, came out OK. There is for sure a difference in this and the 36 hr. batch I usually make. Thanks for showing me this, it could come in handy in a pinch.
👏👏
Love it
You make it look too easy handling that 75% hydration dough while I can barely manage 65%. Good stuff
Looks great man! When would it be best to freeze the dough if keeping some for later?
yea i tried before. it will work. it wont be the best though
Julian, nice work as usual. From your experience and after trying this one, what is short fermentation pizza compared to Polish over 24 hours? Did you notice huge difference in terms of taste and other things?
so the 3 hour dough is very good. but the poolish is my favorite. for the best fermentation and airy crust, long fermentation matters. the 3 hour dough is good if you are in a rush to make good dough fast. try it out you will like it
The thing is that if you do all the process well, 3 hours or 78 it's always good, what changes are variables in taste and volume. But even a 3h dough it's perfect. Just think about that direct dough (Traditional Neapolitan style) proof in 8 h room temp, without using fridge or poolish/biga. Using poolish or biga can help with higher idratation like 70%+ but for a normal pizza 3-8h it's ok! Even the yeast flavour won't be too harsh, maybe if u do the 1h pizza would taste more like yeast but 1h pizza is...y'kno kind of illegal X)
We all need an easy pizza dough recipe.
Thanks for making it look easy
I’ll try this one today.
Tell us how it was? Can you reccommend this receipe ?
@@napoleon3625
Yes i tried it already and it’s easier and better than my already good pizza dough.
Just follow it.
Since I’m using a home oven.
I pre baked with a thin spread of olive oil , basil mix - i do this so the dough in the middle won’t puff
Then I bake with toppings for 5 mins.
Oven at 400f coz that’s my oven 😢
I finished it on my fry pan for 2- 3 mins to have a crispy bottom
I’ve been experiment diff dough recipes and so far this is easy and best for me.
Btw. I used bread flour and saf instant yeast. 1 tsp
Kitchen Aid with hook for 1 min just to combine everything.
If you're quite ready to use after 1.5 hour rise should you leave it room temp? Or refrigerate? In other words how long can that last rise sit out
wonderful video ❤️🍕🔥 curious what temperature of the oven are you cooking and what is the temperature of the floor ?
floor is about 600F oven is 560F
Hi, the recipe is very good. We only have a problem with setting up the stove. We have a Zanolli oven and we bake your pizza at 370 degrees on heaters 9 up and 9 bottom. The cake is burnt on the bottom. What are we doing wrong? what furnace parameters will be the best?
Hi Julian! Looks great! How long is the kneading by hand?
the initial neading, only 2 minutes! it will look shaggy, but this is why we will allow the dough to rest and then stretch & fold
@@julian_sisofo thanks a lot!😀
It tried it yesterday and it was a 8/10 🤩 (in my G3 Ferrari🔴)
i will try it but does the weather temp makes different ?
I love this recipe!!! Since I only have a regular oven that goes to 250 Celsius and a pizza steel it takes about 6 minutes for the pizza to be ready. Would you suggest that I pre bake it with only the tomato sauce for 3 minutes and then add the mozzarella for the last 3 minutes?
yes! great idea
Looks amazing. What are the two types of cheese you put on this pizza?
parmigiano and mozzarella
Hi Julian. So for x6 pizzas just double all ingredients? Or is something different with percentages?
yes double all ingredients
@@julian_sisofo thanks Julian 👍🏻🍕🍕
Thanks for this great recipe, I’ve tried it a couple of times now and I love it.
What should I do in case I have 5 to 6 hours until pizza making before the last step (1,5h resting in your recipe)?
Should I put it directly in the fridge for five hours or leave it outside 1 1/2 hours and then 3 1/2 hours in the fridge?
last rise 30 minutes then right into the fridge. now before you use, make sure the dough sits out at least 30 minutes
Great, thanks!
Done this twice has come out awesome. Just a quick one after the first 30mins to make a tighter larger dough ball it is a little sticky any tips on how to get it more firm like yours so easier to make the large ball without sticking to my hands. Thanks so much for posting
Olive oil in your hands
Great video. Is this the Same method in a stand mixer?
yes!
Wow; this is what i was looking because short of time. Please now in winter(tem are a bit low); should i increase the yeast?
either increase the yeast by 1 gram or keep the dough in a warm area!
yess man !
Thanks for your videos. Question about water temperature you add to poolish.
room temperature! 70 degrees F should be perfect
@@julian_sisofo thanks a lot
Dear Julian, if I exceed your time limit would it be a problem? For instance I leave dough in fridge overnight? Thank you! New sub!
it would work!!
That's nice in a rush but good things take time and I need that cold ferment 😬
❤❤❤
After we cut them into the smaller dough balls (after the second rest), can we put them in the fridge after that if we aren’t going to make the pizza right away? I like to make the dough before I go to bed so it will be ready the next day. Should I leave them out at room temperature or put them in the fridge for the next 12 hours?
in the fridge is fine
Not able to get 00 flour.
Will AP flour or bread flour work?
Also would kneading the dough be ok instead of the stretch and folds?
Judy wondering
Great instruction!👍
so kneading the dough would be really sticky. i reccomend stretch and folds. and sure! use 40% bread flour 60% ap flour
Amazing for 3h
nah i almost cooked my house the dough was sticking and i struggle to put it in the oven the cheese was burning and then another time with some more flour but it was too much flour and didn't really cook, any tips?
it was still flour dusty but a good melt on the pizza overall
(the pizza was insane though, first time and in an electric oven indoors (the fire alarm rang), I'll clean it and try again tomorrow or the next day and try out some other techniques to properly drop it in)
Hey mate, thanks for sharing. I've tried this a couple of times and when it comes time to divide and shape the dough it's still a sloppy wet mess! How can I ensure it's firmer and more mouldable? Cheers.
Same for me, I'm trying this out today and just divided. No way I could get nice balls though, extremely sticky and hard to shape, so we'll see in a couple hours how it turns out.
I tried yet just now and i can say: Its Alive !
Simple, quick, and better than Vito Iacopelli's recepie!
Tried this recipe and the overall went well. Nice high rise and very soft top. The only issue I had is a thin layer of relatively hard and dry bottom crust, not very comfortable to eat. Used 250 C pizza steel for 4 minutes with convection on the bottom rack of my electric home oven with 1 hour preheat. I wonder if the cause of this hard bottom crust is the generic bread flour I used or maybe something else? Maybe the temperature was too high and it's better to lower it to about 230 C?
how thick was the pizza stretched? and yes, if you use bread flour only use about 15% of the total flour weight.
@@julian_sisofo Indeed flour 00 made bottom of the pizza much softer! Thank you for the advice! Just did the pizza using Le 5 Stagioni 00 flour using the same exact steps as last time. Now I have a very nice soft bottom crust. I also noticed that pizza pieces after a while on a wooden plate become rigid in a sense that if I lift them by the edge they stay straight horizontally and they do not bend at all by themselves. The dough seems to be super-super thin, but still it can hold all the toppings! Is it supposed to be like this, or overcooked? 😂
Do you recommend putting the dough balls in an airtight container? Or will any pizza tray suffice?
i like airtight containers best
I use a normal home oven, what's the recommended temperature? Also, can i use a normal bread flour.
for neapolitan pizza get your home oven up to 500-550 F. also, use a blend of bread flour and 00/AP flour 50/50
tried today ... thanks a lot for the amazing recipe
Great Video...if I wanted to use this recipe to make enough for 10 pizzas how would the recipe change please
multiply everything by 10
@@julian_sisofowrong
Any advice on pizza losing shape when launched off peel into oven ? Mine always turn more oval than circular after launching into oven !
i will definitely make a detailed video on this. its a trick of mine where i dust and press the flour into the bottom side of the pizza dough. just make sure the bottom part is nice and dry!!
Yes please
Hi Julian, I just started my pizza making skills and I am struggling 😢 could you help me out? I tried your recipe, but the dough looked more wet than in your video and after the final rest/proof I tried forming the pizza, but the dough sprung back, so it sort of stayed a blob? Any tips? Thank you!
What flour are you using?
@@julian_sisofo thank you for relpying 🙏flour I used is 00 LaTua farina (I am based in Europe) - maybe I handled the dough too much after the final rest.
I had the same problem
Hi julian since i just joint your video, let me know what is 00 flour?is it bread flour or wheat,thanks in advance,im tari from indonesia
00 pizzeria caputo blue
Jusk asking, if I have a home oven (230 celcius / 446 f) then how should you make the recipe a little bit different and with lots and lots of more fermentation time like a day or so, cuz when you cook it in home oven the crust doesn't puffs up, so maybe the dough needs more fermentation time. So can you give me some advice?
i would start by buying a baking steel/stone. also, add ice cubes to your oven during the bake to create steam.... this will cause the dough to spring/rise more.
you wouldn't change anything about the recipe? Maybe add a little olive oil?
And because I cook the pizza on low heat I need to parbake it.
@@randomfacts11223 I would add a bit of oo for home oven, but his tips work fine if you heat the pizza steel really well, I broil my steel until it reaches 800 then pizza comes out perfectly
Hello, Julian. How big is the plastic pot you use to ferment thr balls?
2 cups each
@@julian_sisofo thanks. Please, could you tell me the circumference in centimeters of this pot? I'm afraid of buying the wrong one.
Hello Julian, could you please, please share what the room temperature was when you made this video..the timings will all depend on this, thank you.
room temp 73F
@@julian_sisofo Thank you!
Well this deserves a thumbs up and a thumb pressed on the sub button ! You got mine here from Quebec !
thank you!
How much fresh yeast would you recommend ? I don't have dry
6g fresh yeast
Made this few times now and i feel so accomplished 😅 my family loves it and said we will never have store bought pizza again 😊 so thank you so much! Cant believe i made that good pizza in only 3 hours. But can this be frozen? At what stage if so?
it could be frozen right after you ball the dough
@@julian_sisofo thank you for your quick response! Will try that ☺️
Can you refrigerate or freeze the other dough balls? And for how long?
yea you can freeze them no problem. they should last up to 3 months in the freezer wrapped tight and in a freezer safe ziplock bag
Thanks buddy! Just gave this recipe a try. Let's say you have a bit more time, like 8 hours to let it sit. Should I use the same recipe?
i would only use 1 gram of yeast and then leave the whole dough sit for a nice 6 hour bulk ferment room temperature!
@@julian_sisofo Awesome, thanks!
Hi, when you say Room Temp. What is the temp of your room? 20-23 degrees??
@@julian_sisofo
So a couple of questions mine is like 10x sticker than urs after first rise and it keeps loosing shape so im thinking letting it rest for like 4 hours at room temperature so it will get similar result as u for comparison mine after first rise looks like what yours did after mixing how can i save this?
no, you will need to do a 1 hour autolyse with the water and the flour. mix them both and allow to rest at room temperature for 1 hour covered. then add the yeast and salt and begin the normal recipe procedure
Thanks, By the way forgot to mention I am using instant yeast and all purpose flour and normal oven does that change anything?
The gluten network didn't develop enough, and resting/fermenting it longer will only make it worse.
Use a stand mixer with a hook if you have one, and beat the dough until it sticks to the hook like a ball.
Have you tried this recipe with the Caputo red pizzeria flour?
you can try... i havent
Ok thanks, and would you just double the ingredients to make 6 dough balls?
Broooo 75%??? thats a lot man... especially for a novice to work with.... I'm going to lower the water % to like 60-65. Thanks for the receipe though!
Nice job, and you can't argue with the end result, but isn't that a lot of oil to use? Napoleon pizza dough "technically" doesn't use oil, or am I wrong? Also, I'm no pro, but when I'm making a quick pizza dough like this, I use about 1% white vinegar to add some character.
i only use oil here so the dough doesnt stick to the container. its only optional. and i never heard of vinegar in dough. nice!
@@julian_sisofo Yeah, the vinegar mimicks the long-ferment.
can you store it in the cooler .for next day ?
yes!
Can you do it with fresh yeast?
yes
Would caputo cuoco flour work with this recipe?
i think so! yes
What is it that would get more air into it? Is it more water?
Tried it, followed all directions & it was a sticky mess!!!! What did l do wrong?
Hey I dont have a Scooter how do i do the recipe if i cant take the dough out for a ride ?
You can take the dough in a car instead but because it’s travelling on four wheels you have to half the distance travelled. Hope this helps.
@@atheistbuddhistThanks I’ll give it a try. 🙏
My dough was way too sticky. I stuck to the recipe to the letter. The only difference is I used red Caputo pizzeria flour. What am I doing wrong?
Alright here goes nothing for memorials day haha
did the dough know you were scooter riding?
Was the mozz was not drained over night?
i drain the mozzarella after cutting it for at least an hour
What are the quantities per kilo of flour?
Im sure you can do math 😅
Is the yeast instant yeast ?
active dry yeast
how big dough balls for a 12” pizza? I assume 290 gram makes larger than 12”
i do 270-280
alright, if I want to double the recipe, does it scale up? thanks julian.
Will instant yeast work?
yes
Do you have the recipe written out somewhere?
2g active dried yeast
375g water
500g 00 flour
12g salt
is this recipe scalable??
yes
grams Bakers %
Yeast 2 0.40%
Salt 12 2.40%
Water 375 75.00%
Flour 500 100.00%
Cold water ? Room temperature water ?
room temp!
Lukewarm or cold water?
room temp
I guess preparing exactly as described is way above my skill level. 75% hydration. 3 hours. Dough soup.
first, get your hands on some good flour. second, if your dough making by hand, try using a mixer. if all else fails, add more stretch and folds... every 15 minutes
@@julian_sisofoYea I thought I should have worked it more. Maybe a little less water next time too.