Great video as always! Just a quick note on the audio: the voiceover seems to be playing only on the left channel while the background music is perfect on both sides. It might help to switch the voiceover to mono so it sounds balanced on both speakers. Looking forward to more awesome content!
In a pinch, yes I can make a same-day pizza and most will not recognize the difference, but I will! And, in the interest of flavor and digestibility, I much prefer to make a pre-ferment today and have pizza tomorrow or the next day.
THANK YOU! i just started trying cold fermentation this last weekend!! My first attempt was a 24hr but i was pleased with the results...the taste was indeed better than my typical 5-6 hour fermentation. i realllly appreciate you sharing your findings and just subscribed. Keep up the great work!!!!
My standard dough is hybrid, 70% hydration, 25% active levain. Have done 24 hr through 5 day cold ferment. Haven't hit a point where quality degrades, but there is a distinct difference in flavor, texture, and workability between the shorter and longer CF. We greatly prefer the longer CF.
Absolutely better. Imo, better to work with, nicer taste development & easier digestion. I go with your poolish recipe & 3 day cold fermentation once balled. Can't miss
My poolish is in the fridge as we talk. I be taking it out tonight and add the rest the cold ferment for 2 more days. Definitely I stick with 2 to 3 day cold ferment for better tasting.
I tried you three hour dough with a three day cold fermentation and made five pizzas last night in a Roccbox. Beyond beautiful results, and easily my best received and looking pizzas to date. Thank you for changing my pizza life!
I have been on a mission to perfect a same day dough for about 8 months. I have been married to the 72 hour cold ferment method for years. While the 72 hour cold ferment method has consistently given me the best results, I have made some spectacular 8 hour same day pizzas. One of the things that I do with same day is make sure to use a weaker flour. Stronger flours could give you a tough crust unless you are using a no- kneed method, where in that case, I would use the strongest flour I could find. Caputo pizzeria is actually a perfect flour to use for same day pizza.
Only Molino Grassi has approved 40 min pre-fermented pizza flour. Do not try to be a flour technologist. They have a relevant education and practice and laboratories.
I made a Cannoto pizza last night with Molino Pasini Croccante biga 45% mixed with Caputo Pizzeria @ 65% hydration. It was roasted garlic , artichoke and fungi. It puffed up so much!!! I like a 48 hour CF rest at most. I never did a same day dough but i like how yours came out!
I've done 72-96 hour cold fermentations, but it does NOT come close to my 24 hour room temp bulk fermentation + 6-8 hours balled room temp. The key is using as little yeast as possible. I use 0.045%
I prefer a longer fermentation, starting on day 1 with a 100% Biga, preparing the dough on day 2 and making the balls on day 3 and making the Pizzas on day 4. It's definitively tastier and much more comfortable for your stomach.
Cold fermentation is not approved by the AVPN, only 8-24 h at room temperature. Cold fermentation is an old technology made by Molino Pagani, but their pizza flour is not approved and the technology is for 2nd class stone ground flour. But all modern pizza flour is 0 or 00. Some pizza flour is already pre-fermented.
расскажите об этом итальянцам многие из которых десятилетиями используют холодную ферментацию. Да и причем тут одобрено кем то или не одобрено? Верите в шильдики а не в опыт?
@Markus-iq4sm пицце только 40 лет, а муке для пиццы 100 лет в этом году, итальянцы больше макарон едят, чем пиццы. Холодная ферментация была создана в Нью-Йорке с появлением холодильников. В Неаполе жарко и у них холодная ферментация при 16+, это комнатная температура как во Франции температура для красного вина. В Италии своей муки очень мало, в основном из Канады, из французской пшеницы. Идея муки 00 пройти ферментацию до того как белок начнёт разлагаться, а это 24 часа. Пицца является контролируемым продуктом в мире наряду с мраморной говядиной. Чтобы не было имитаций. Муки для длительной ферментации очень мало в мире, а видео о ней больше чем муки.
@Markus-iq4sm в винном шкафу, самая коммерчески успешная технология на данный момент, пицца от Gradi 400 открывает одну пиццерию за другой. Можно сразу из "холодильника" взять в работу заготовку без ожидания и тесто не пропадает и не окисляется. Остальные масло льют на тесто, не могут сделать по-нормальному как отцы-основатели завещали. А эта технология делает тесто идеальным с мукой 00.
well it depends on fermentation time as well. for instance, 2g active dry yeast for 500g flour can take 3 hours to ferment. Now, 1g active dry yeast for 500g flour can take maybe 6 hours to ferment. so its not only the quantity, time plays a role too
I love same-day dough. Just need to add a very small amount of honey, oil and powdered milk. Also I bake at 500F degrees. That said , cold fermentation is so much better flavor and much easier bake at 750 to 850F .
Planned pizza night is Poolish w/24-48 hr CF. Impromptu pizza night is direct with increased IDY. I think there is a huge difference but everyone else in my family doesn't care. The takeaway is that the pizza nerd cares but the pizza fan doesn't.
Well, the one quality you didn’t test for was taste. And that is the one thing that is definitely improved by a longer fermentation. Who cares how pretty it is?
Novita explains in detail why we should use poolish or preferments and long cold fermentation. 1 they lower p[H] and prevent harmful bacteria growing. 2 they lead to formation of more flavour compounds. ua-cam.com/video/zNTRKWhFOXQ/v-deo.html
Planned pizza night is Poolish w/24-48 hr CF. Impromptu pizza night is direct with increased IDY. I think there is a huge difference but everyone else in my family doesn't care. The takeaway is that the pizza nerd cares but the pizza fan doesn't.
Great video as always! Just a quick note on the audio: the voiceover seems to be playing only on the left channel while the background music is perfect on both sides. It might help to switch the voiceover to mono so it sounds balanced on both speakers. Looking forward to more awesome content!
thank you
In a pinch, yes I can make a same-day pizza and most will not recognize the difference, but I will!
And, in the interest of flavor and digestibility, I much prefer to make a pre-ferment today and have pizza tomorrow or the next day.
THANK YOU! i just started trying cold fermentation this last weekend!! My first attempt was a 24hr but i was pleased with the results...the taste was indeed better than my typical 5-6 hour fermentation. i realllly appreciate you sharing your findings and just subscribed. Keep up the great work!!!!
thank you!
My standard dough is hybrid, 70% hydration, 25% active levain. Have done 24 hr through 5 day cold ferment. Haven't hit a point where quality degrades, but there is a distinct difference in flavor, texture, and workability between the shorter and longer CF. We greatly prefer the longer CF.
Absolutely better. Imo, better to work with, nicer taste development & easier digestion.
I go with your poolish recipe & 3 day cold fermentation once balled. Can't miss
My poolish is in the fridge as we talk. I be taking it out tonight and add the rest the cold ferment for 2 more days.
Definitely I stick with 2 to 3 day cold ferment for better tasting.
I tried you three hour dough with a three day cold fermentation and made five pizzas last night in a Roccbox. Beyond beautiful results, and easily my best received and looking pizzas to date. Thank you for changing my pizza life!
I have been on a mission to perfect a same day dough for about 8 months. I have been married to the 72 hour cold ferment method for years. While the 72 hour cold ferment method has consistently given me the best results, I have made some spectacular 8 hour same day pizzas. One of the things that I do with same day is make sure to use a weaker flour. Stronger flours could give you a tough crust unless you are using a no- kneed method, where in that case, I would use the strongest flour I could find. Caputo pizzeria is actually a perfect flour to use for same day pizza.
thank you for this. its true. weak flours make tender pizza
Only Molino Grassi has approved 40 min pre-fermented pizza flour. Do not try to be a flour technologist. They have a relevant education and practice and laboratories.
I made a Cannoto pizza last night with Molino Pasini Croccante biga 45% mixed with Caputo Pizzeria @ 65% hydration. It was roasted garlic , artichoke and fungi. It puffed up so much!!!
I like a 48 hour CF rest at most. I never did a same day dough but i like how yours came out!
yes for me 48 hours is the spot
I have tried the Detroit pizza of yours and it comes out super delicious. The dough recipe of that is one of the best I have ever had.
thanks a lot!
I've done 72-96 hour cold fermentations, but it does NOT come close to my 24 hour room temp bulk fermentation + 6-8 hours balled room temp.
The key is using as little yeast as possible. I use 0.045%
I prefer a longer fermentation, starting on day 1 with a 100% Biga, preparing the dough on day 2 and making the balls on day 3 and making the Pizzas on day 4.
It's definitively tastier and much more comfortable for your stomach.
🙌🙌🙌
Cold fermentation is not approved by the AVPN, only 8-24 h at room temperature. Cold fermentation is an old technology made by Molino Pagani, but their pizza flour is not approved and the technology is for 2nd class stone ground flour. But all modern pizza flour is 0 or 00. Some pizza flour is already pre-fermented.
расскажите об этом итальянцам многие из которых десятилетиями используют холодную ферментацию. Да и причем тут одобрено кем то или не одобрено? Верите в шильдики а не в опыт?
@Markus-iq4sm пицце только 40 лет, а муке для пиццы 100 лет в этом году, итальянцы больше макарон едят, чем пиццы. Холодная ферментация была создана в Нью-Йорке с появлением холодильников. В Неаполе жарко и у них холодная ферментация при 16+, это комнатная температура как во Франции температура для красного вина. В Италии своей муки очень мало, в основном из Канады, из французской пшеницы. Идея муки 00 пройти ферментацию до того как белок начнёт разлагаться, а это 24 часа. Пицца является контролируемым продуктом в мире наряду с мраморной говядиной. Чтобы не было имитаций. Муки для длительной ферментации очень мало в мире, а видео о ней больше чем муки.
@@OlegBaranov-Belgorod и где же они круглогодично получают стабильную температуру 16-18 для ферментации?
@Markus-iq4sm в винном шкафу, самая коммерчески успешная технология на данный момент, пицца от Gradi 400 открывает одну пиццерию за другой. Можно сразу из "холодильника" взять в работу заготовку без ожидания и тесто не пропадает и не окисляется. Остальные масло льют на тесто, не могут сделать по-нормальному как отцы-основатели завещали. А эта технология делает тесто идеальным с мукой 00.
Your recipes are great! One question-how does yeast qty change in regards to flour qty increase?
well it depends on fermentation time as well. for instance, 2g active dry yeast for 500g flour can take 3 hours to ferment. Now, 1g active dry yeast for 500g flour can take maybe 6 hours to ferment. so its not only the quantity, time plays a role too
Which one is better? Just ask your stomach an hour after eating. You’ll feel much better with the long cold fermented dough.
Cold Ferment is always the best way to go from my experiences
Hi Julian, thanks for your videos. So much appreciated.
Where can I get your wood peel?
Amazon my dude, they are tons of versions of that same one just with different brand names.
are you stretching with rice flour or semolina rimacinata?
i have a recipe on my mix. it has 4 different flours
I love same-day dough. Just need to add a very small amount of honey, oil and powdered milk. Also I bake at 500F degrees. That said , cold fermentation is so much better flavor and much easier bake at 750 to 850F .
Julian, can you tell us the whole process so I can make it at home?
Very nice. What was your recipe? Was it straight double 0 or a mix? From Canada.
00 flour only
@@julian_sisofo I understand but did you do biga or polish? Is instant dry yeast ok ? 🙏
For a four days cold ferment, do you ball it on the 4 th day and leave it room temp before making pizza, or do you ball it on the third day ?
no this 4 day dough was room temp fermented for around 10-12 hours then refridgerated for 4 days!
You're not getting the question. Reread the question. It's about balling. @@julian_sisofo
What temp is your fridge?
May I ask what are your temperature settings for the oven? I‘m using a effeuno with biscotto but got different results.
HAVE YOU EVER USED THE OONI VOLT?
you see the electric oven more better than gas to make neapolitana pizza for resturant
Planned pizza night is Poolish w/24-48 hr CF. Impromptu pizza night is direct with increased IDY. I think there is a huge difference but everyone else in my family doesn't care. The takeaway is that the pizza nerd cares but the pizza fan doesn't.
Well, the one quality you didn’t test for was taste. And that is the one thing that is definitely improved by a longer fermentation. Who cares how pretty it is?
If only there is a way to measure the digestibility of these two pizzas....
Novita explains in detail why we should use poolish or preferments and long cold fermentation.
1 they lower p[H] and prevent harmful bacteria growing.
2 they lead to formation of more flavour compounds.
ua-cam.com/video/zNTRKWhFOXQ/v-deo.html
Студената ферментация в хладилника на каква температурата е?
Do you have a link for the pizza peel you used in the video? Both look delicious.
www.pizzagoods.com/product-page/ez-pizza-peel-14
use code Julian10 for 10% off
you can't just visually compare them. 4 day fermentation will be much lighter and healthier.
Interesting
Planned pizza night is Poolish w/24-48 hr CF. Impromptu pizza night is direct with increased IDY. I think there is a huge difference but everyone else in my family doesn't care. The takeaway is that the pizza nerd cares but the pizza fan doesn't.
😂🫶 love it