Superb video, thank you so much. Just got a Cozze 13" Electric pizza oven and I'm looking to perfect my recipe for the dough. @5:42 the way you stabbed the cornicione got me laughing out loud
Hey there, I just discovered your channel. I'm a pizza hobbiest that is starting to do events. Love your channel. I'm constantly tweaking my sourdough recipe. Also I love to cook and love love italian food. Your videos are simple, informative and not all about you. Thank you!
Julian amazing recipe and techniques of combining the sourdough and flour and autolyse, etc. Would appreciate , at some point a video on your technique of stretching a pizza dough ball, as that is also super key in forming an even thickness pizza. Also would like to see a video of how you control the flame in the Roccbox or Ooni to cook a Neopolitan or any pizza. TY again.
Thanks for this - turned out great. Have a question - if i wanted to double this recipe, do i scale up the amount the sourdough accordingly? Meaning, use 180 grams, or do i keep the amount of sourdough relatively constant?
man, that was amazing. love it. curious about how you make your tomato sauce, if you would be so kind as to instruct. also, how do you like your gozney?
i have a video explaining my tomato sauce recipe. "how to make pizza sauce" and i love the roccbox - best pizza naples style at home or even anywhere... its portable!
I would mix the dough by hand, rest for 30 min. Stretch and fold. Rest another 30 min. Stretch and fold again. Rest room temperature 12 hours. Then ball them up and refrigerate overnight.You need your bulk ferment to visually double in size! Hope this helps.
After about 12 hours (or when you see double in size on the bulk ferment), if you continued with room temp ferment in dough balls (and skipped the fridge), how many more hours would you think until the dough balls are ready? Or is it a matter of when you see that the dough balls are visually puffed up? Thanks. @@julian_sisofo
Great video! Thanks for sharing. How many hours do you think it would take if the whole process (bulk ferment, time in dough balls) was all room temperature and your average room temperature was around 72-73 degrees F? Thanks.
Do you prefer the flavor profile of this pizza or the poolish recipe one? Edit: also, do you always use 20% starter or have you played around with 5-15%?
If using a dough machine, can I skip the stretch and folds and start with the 1h + 3h bulk fermentation at rt? Thanks for the recipe, looking forward to try it out myself :)
Using hours might give different results depending on how active the starter is and the ambient temperature. Do you have any other signs you are looking for to tell if it ready for the next step? Volume increase etc?
Okay question for you. If I were to want to do a longer cold ferment with this, say 72 hours. Would I scale the starter percentage down from 20% to around the 5-10%?
this looks amazing! Will try it for my next pizza session!
Superb video, thank you so much. Just got a Cozze 13" Electric pizza oven and I'm looking to perfect my recipe for the dough.
@5:42 the way you stabbed the cornicione got me laughing out loud
Hey there, I just discovered your channel. I'm a pizza hobbiest that is starting to do events. Love your channel. I'm constantly tweaking my sourdough recipe. Also I love to cook and love love italian food. Your videos are simple, informative and not all about you. Thank you!
Smart easy instruction to make and follow. Much appreciated.
Stumbled onto this. Good video man! Like the idea of using the glass top as a prep surface smart!
Quite well done.
Looks absolutely amazing. I will have to try this recipe 🍕🍕
Hope you enjoy
Julian amazing recipe and techniques of combining the sourdough and flour and autolyse, etc. Would appreciate , at some point a video on your technique of stretching a pizza dough ball, as that is also super key in forming an even thickness pizza. Also would like to see a video of how you control the flame in the Roccbox or Ooni to cook a Neopolitan or any pizza. TY again.
Thank you for these great suggestions! I will definitely keep this in mind for my near future videos!
Hey great recipe! I have a question though, what temp water do you use?
Thanks for this - turned out great. Have a question - if i wanted to double this recipe, do i scale up the amount the sourdough accordingly? Meaning, use 180 grams, or do i keep the amount of sourdough relatively constant?
You will need to double all ingredients - including sourdough.
Nice video. Was there any sourness to the pizza when tasting it? Do you prefer this or Poolish or biga preferments?
there is no sourness with this. howeve the poolish pizza is my favorite recipe. super fluffy and soft.
man, that was amazing. love it. curious about how you make your tomato sauce, if you would be so kind as to instruct. also, how do you like your gozney?
i have a video explaining my tomato sauce recipe. "how to make pizza sauce" and i love the roccbox - best pizza naples style at home or even anywhere... its portable!
perfect. thx.
Thanks Julian, another amazing recipe. How would you adjust timing if using only 5% sourdough starter?
I would mix the dough by hand, rest for 30 min. Stretch and fold. Rest another 30 min. Stretch and fold again. Rest room temperature 12 hours. Then ball them up and refrigerate overnight.You need your bulk ferment to visually double in size! Hope this helps.
After about 12 hours (or when you see double in size on the bulk ferment), if you continued with room temp ferment in dough balls (and skipped the fridge), how many more hours would you think until the dough balls are ready? Or is it a matter of when you see that the dough balls are visually puffed up? Thanks. @@julian_sisofo
Got it. How about when using a spiral mixer? Any modification to the number of stretch and folds?@@julian_sisofo
This is exactly what I mean when I say pizza is my fav dish 🙈
Great video! Thanks for sharing. How many hours do you think it would take if the whole process (bulk ferment, time in dough balls) was all room temperature and your average room temperature was around 72-73 degrees F? Thanks.
total 8 hours
5 hours bulk 3 hours balls
@@julian_sisofothanks for the reply, Julian!!
Do you prefer the flavor profile of this pizza or the poolish recipe one?
Edit: also, do you always use 20% starter or have you played around with 5-15%?
i prefer the poolish recipe. ive tried lower percentages. it takes very long to rise - not much of a difference.
Hello thanks for the recipe ! Does it matter what flour is used to feed the starter ? What is the hydration of the starter ?
flour doesnt matter. any white , wheat flour. hydration is about 90-100%
@@julian_sisofo thanks a lot, I need to try this
Hi…. On your sourdough, is that a true 7 day starter or 24-48 hours?
my sourdough is around 5-6 years old. check out my instagram @juliansisofo to learn how i make my sourdough starter using fruit
If using a dough machine, can I skip the stretch and folds and start with the 1h + 3h bulk fermentation at rt?
Thanks for the recipe, looking forward to try it out myself :)
great question. yes. use the mixer. ferment for 2 hours. fold the dough. proof for another 3 hours. then add to the fridge for 24 hours
Using hours might give different results depending on how active the starter is and the ambient temperature. Do you have any other signs you are looking for to tell if it ready for the next step? Volume increase etc?
How do you make your sourdough starter ?
check out my instagram @juliansisofo and watch the video titled "easy to make sourdough starter"
Is the sourdough starter a just the poolish?
sourdough
Would it be sour?
no
Okay question for you. If I were to want to do a longer cold ferment with this, say 72 hours. Would I scale the starter percentage down from 20% to around the 5-10%?
yes you can definately do this, but the recipe should be fine for 72 hours. make sure your fridge is around 40F
If i were to leave it for longer than 24 hours in the fridge, would that be best done before i shape the dough balls or after?@@julian_sisofo