Always love your pizza vids and recipes Julian. By the way, I noticed your book on the shelf behind you. Where can one get a copy of this and perhaps you could do a vid/plug of your book and where to get a copy (if you haven’t done so already). Cheers bro from the U.K.
Your poolish recipe is my favorite. This one doesn’t seem to be as light and airy as the poolish. How would you describe the difference between the two. Thank you for your videos. Always to the point.
this is following the rules and traditions of naples. poolish is in another category of pizza because of the preferment. poolish i agree can be nice, however definately more soft too
the ooni doesnt distribute the heat properly. the totoven however reaches a temperature of 850F within 30 minutes and distributes the balances heat from top, to bottom and sides. also the ooni stone is thin and from China. The totoven has a thick "biscotto" stone that retains the heat and cooks the bottom perfect every time. the totoven oven door is also insulated allowing the steam to remain inside and help the dough with an oven spring, resulting in a puffier crust
Belo show 👏👏👏
Superb💯
it looks very tasty mhhh 🙂👍
another great video buddy! while different from the original video you did, I like this one too :)
Great Videos Julian!!!
Another great dough recipe julian. Always great videos
Pizza looks great. Also the tricks went crazy
thanks johnnyyyyy
Good one Julian !
Probably gonna try this recipe on Christmas day !
Sooooo tempting really appreciate your efforts great job well done thanks for sharing such a nice recipe 👍🙂👍 Great job well done thanks 🎉🎉🎉
🙌🙌
Okay next week we need a video that shows how to do the tricks 🤣 Another great video and thank you for sharing with us.
😝 im happy to show you the tricks
Gotta try it soon...but I need totovan
Mulțumesc .
👍
Always love your pizza vids and recipes Julian. By the way, I noticed your book on the shelf behind you. Where can one get a copy of this and perhaps you could do a vid/plug of your book and where to get a copy (if you haven’t done so already). Cheers bro from the U.K.
Your poolish recipe is my favorite. This one doesn’t seem to be as light and airy as the poolish. How would you describe the difference between the two. Thank you for your videos. Always to the point.
this is following the rules and traditions of naples. poolish is in another category of pizza because of the preferment. poolish i agree can be nice, however definately more soft too
Team julian over team Vito
😂😂🫶
agreed! vitos recipes overproof like crazy, and also... SALT AND HONEY IN A POOLISH?? and refrigerated??? man whatttt
Couldn’t agree more 👍
Who's Vito
Julian what is the difference between your pizza oven and the Ooni electric oven?
the ooni doesnt distribute the heat properly. the totoven however reaches a temperature of 850F within 30 minutes and distributes the balances heat from top, to bottom and sides. also the ooni stone is thin and from China. The totoven has a thick "biscotto" stone that retains the heat and cooks the bottom perfect every time. the totoven oven door is also insulated allowing the steam to remain inside and help the dough with an oven spring, resulting in a puffier crust
Is it better than New York pizza?
that might be the single best homemade neopolitan I’ve ever seen......I need that.....