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Awesome bread!!!

THat's a sonbitch roll! 👍

It's pronounced "See-so-foh"

Wait a minute.... You eat food that isn't pizza? This must be a mistake.

Looks like a great recipe! Can you go through the entire process and then refrigerate the balls after final shaping, then remove them on the day you use them for that final 1.5 hour proof at room temperature? Will this work too? Cheers 👍

Ok this is hands down the best sub recipe on the internet l made so many but this is the game changer. This is truly the best thank you so much new sub.

I’m hungry now 🤤

If that's the constitutional rights 😴 first meal I guess I'll be a rabbit 🤯🤬🥺😬🥱👺👻👹😻😹😾💝💋👁️👀🦾💪👌✍️🙋🏋️🏌️👶🧔🐄🐂🐏🐼❤😂🎉😂

Day 1 asking Julian to post a Nicaraguan recipe 🤣

Last night, I made beef and broccoli with a ribeye steak. I'll a try it in a Philly Cheesesteak next. 😀

Hydration? I’m at 67% and my dough is close but not as soft as yours.. yours looks delicious!

The bathrobe was a bold wardrobe choice! It was almost as bold as the underwear you sported in the sandwich bread video. 😬

Thank you for showing the bottom. Still floppy and not for me but at least it has some color.

Go Birds!!

amazing! thank you! im going to do these rolls with your new philly cheesesteak recipe this week!!!!

Go Birds!

great video julian...short, well instructed, and easy! cant wait to try it!!!!!

Hi Julian, in terms of taste and texture, how do you like this one versus your poolish-only, poolish and biga, and direct dough recipes? Best one?

Looks really good. I always struggle with the Neapolitan style though when putting it on the pill cause it’s so soft but you did great.

Hello, I am writing to you from France and I have just seen a device for baking in this video. As a bread lover, making my own bread, can you tell me how I can get this device? I just discovered your videos (it's never too late!!!) and I find them very interesting. Thanks, Bernard

Hi Julian! Do you notice a difference in flavor between using a bone in ribeye vs a boneless ribeye? As always, thanks for the great video!

Right now Angelo’s is by far the best steak shop in Philly. Because of their superior roll, their use of Prime Ribeye, the perfectly melted Cooper Sharp, and the ratio of meat to bread is perfect..

I got a real cheap deli slicer for this reason only. It was $39.

This recipe is perfect

I found my recipe-perfection!!! I'm not sure if it will work well with a smaller Kitchen Aid, but it might work OK with the Pro model. I used a Bosch-style mixer, and most of the mixing was done at the highest speed. I did not use Caputo 00 flour, as I prefer a higher-protein flour. The flour I used was over 13% protein. King Author bread flour is probably the closest you will find to what I am using. I like super high-protein flour for a higher-hydration dough.

Do you usually bake your pizzas at 900 degrees? Same degree from above and below?

What if i woudl to use fresh yeast how much i need to put it then

Thanks again for the video...What would cause the bottom of my pizza to be very hard, to hot of an oven, or cooking too long....I am Using a Pizza Steel instead of Stone, cooking at 520 degrees until the Sausage is brown and cheese is bubbling...using raw sausage as well. Italian Mild...

Do you have a pizza dough recipe? Perfect pizza👌

Hi Julian! Couple of questions - 1) How would you approach this if you were to make this the night before? 8-10 hour room temp biga ferment, then bulk cold ferment in fridge? Also, would you make any adjustments when using a Kitchenaid mixer? Thanks and looks amazing!

Can you leave the poolish/ biga out at room temperature for more than 12 hours and if so how much longer is okay?

Warm water or cold water?

Thank you for sharing this Julian. I’ve been experimenting with Biga and Poolish pre-ferments to make my dough, with success. I made spreadsheets using bakers percentages in which I simply change the required pizzas, ball weight, and final hydration to get my final dough recipes. I’ve now made one for your contemporary dough so I can scale my required dough quantity easily. I’ll be baking it this week, and really looking forward to it. I love the idea of mixing the Biga and Poolish.

I know nothing about bread, but desperately want to make east coast bread. Is the 12 grams of sodium necessary for texture and final product? I have a hard time stomaching the idea that each 6 inch loaf will have a daily amount of sodium (2000mg).

You're work is amazing. May i ask, are any of the bread flour or Manitoba a malted flour. You have great browning in a 600 degree oven. This would help in trying to duplicate this recipe. Thank you

Love it, Chef! Keep up the great work making these awesome videos. I really enjoy watching them, and you've inspired me a lot.

What type of flour shaker?

Hello all, Very first time pizza maker. I followed this recipe and my dough was so sticky that it was very difficult to work with. This resulted in me making a hole in the dough and also really struggling to get it on the peel. All the comments here are good so I'm sure it's something I'm doing. Any feedback appreciated

hey julian, ı have normal home oven. do i have to precook the dough in 250 celcius? or can i just bake it with topings for 8-10 minutes? it wouldn't burn the toppings right?

فيها كتير شغل ومتعبه

Hey man! Loved how yours turned out but mine is so sticky i cant even work with it. Also i stack the pizza balls in a big pizza container (6 balls) and it flops so much. Why is this?

Do you aim for a specific water temperature for the yeast?

550 degrees in a regular oven on a pizza steel?

bah

i've never seen this! whats the advantage of using the pressure cooker?

How many grams is your dough?

2:30 bro got 2 mixers , while i can't afford one 😂, come on man... do a give away ahaha

🎉😂😂😂😂😂😂❤

Can you share the link