Can’t wait to try this one…Two questions if I may. 1) How long would you leave at room temp if you didn’t want to do the cold fermentation? 2) What’s your overall favorite dough recipe to date? Thanks
@@julian_sisofo thank you for the reply! One more question if you don’t mind please? I made your poolish recipe last week and it was my favorite tasting as well. However, I’m looking for a slightly crunchier/crispier crust. Is there any modifications I can make for a crispier crust? Thank you and thank for all of your videos, they have been extremely helpful!
Try making 100% biga (kneaded) with 85% hydration, but you need a flour with w rating of 390, I use caputo Manitoba, the biga is gonna be a kilo of flour, 2g yeast and 500ml water, knead with a mixer and ferment for 24 to 48 hours, then cut it into large chunks, then slowly incorporate a mixture of 350ml water and 30g salt, then go about your usual process and try it for yourself.
@@Ivnb76 the biga (1kg flour, 500ml water and 5g yeast) is 2 hours at room temperature and 24 hours in the fridge, just note that you need to half the yeast to do a 48 hour fermentation, cut it up into 75 gram pieces, then you are going to add your extra water and salt in the mixer as you knead your biga In the mixer, it’s an extra 2 hours of room temp fermentation and 16-24 hours of fermentation in the fridge, and then I make the balls, they double up in size in literally 2 hours, I live in Dubai where it’s extremely hot so times may differ. Also be mindful of your flour, don’t use a flour that is weak, something like red or blue flour is not enough to hold that much moisture, if the flour you want to use can’t hold that much water, then try decreasing the hydration, I am lucky enough to have access to extremely strong flours like caputo Manitoba, this isn’t the case for everyone.
Excellent cook for those who like Neapolitan Pizza, I like that oven but to bad it only has an element on the top. They should make it with an option to use a different stone for NY style pizza and a bottom element. For the price it should have that feature. But very impressive that you got it that crispy at those high temps :)
with a bottom element as well game over haha. it would be equivalent to having a proper bakery oven at home. the good thing about the Totoven is that it fits any wall outlet (standard 120V). im sure with a bottom element it would need a bigger outlet. but this oven ive already successfully baked baguettes, rolls, pizza in teglia, pizza alla pala, neapolitan, roman, and focaccia!
@@julian_sisofo I guess the fact that it has a huge stone helps but when you have the bottom element it is a game changer as you say. I will stick with the chef man from Costco but this one you have really interests me. Hopefully if they make it with a bottom element it will be a definite purchase in the future. I mostly do NY style pizza with a crispy crust and bottom.
Hi Julian, can we adapt this biga for cold fermentation in the fridge (5-6 °C)? Here at home, it is more difficult to control the room temperature. Tks!
I always cold ferment my biga and after it's mixed. Julian does this in a really neat way specifically for hand mixing. If you have a mixer at home you can just loosely mix the biga by adding flour and water to a container with a lid then shake it up. If you tried to hand mix that it would take like an hour though. lol.
I found a biga recipe - not sure it’s the one you’re speaking of? Plz send a link to ensure it’s the most current recipe. Also, what do you think about using barley malt instead of sugar?
@@julian_sisofodo i need to change the water when making biga or when making the dough. still new cant figure out how to get right amount of the flour & water
Great video Julian! At 2:56 you made the final fold before balling the pizza doughs. Did you let it rest for longer than 20 minutes or did you wait till it doubled in size before balling? Thanks!
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Very happy I stumbled onto your channel. Excited for more vids !!
thanks for sharing!!! i think I asked about the handmade biga and you made the video!!! so awesome
of course!! anything for y'all
Love your topping idea
That crust sound is incredible
That oven is 🔥
Great pizza man 🙌🏻
thanks bro!
Love your house dude!
Can’t wait to try this one…Two questions if I may. 1) How long would you leave at room temp if you didn’t want to do the cold fermentation? 2) What’s your overall favorite dough recipe to date? Thanks
just wait until the dough doubles in size. total 2 hour bulk ferment and 1 hour 30 minute proofing. total 3-4 hours. my favorite recipe is the poolish
@@julian_sisofo thank you for the reply! One more question if you don’t mind please? I made your poolish recipe last week and it was my favorite tasting as well. However, I’m looking for a slightly crunchier/crispier crust. Is there any modifications I can make for a crispier crust? Thank you and thank for all of your videos, they have been extremely helpful!
Kudos to you man, I attempted biga by hand 😂...I ended up buying a mixer
Much love from Italy ❤
You sir are a god. This is some savage pizza love. I've been asking for this video. Thank you so much - much love from the sickos.
Try making 100% biga (kneaded) with 85% hydration, but you need a flour with w rating of 390, I use caputo Manitoba, the biga is gonna be a kilo of flour, 2g yeast and 500ml water, knead with a mixer and ferment for 24 to 48 hours, then cut it into large chunks, then slowly incorporate a mixture of 350ml water and 30g salt, then go about your usual process and try it for yourself.
your recipe is very interesting, but do you do all the 24-48 fermentation in the fridge? Thanks
@@Ivnb76 the biga (1kg flour, 500ml water and 5g yeast) is 2 hours at room temperature and 24 hours in the fridge, just note that you need to half the yeast to do a 48 hour fermentation, cut it up into 75 gram pieces, then you are going to add your extra water and salt in the mixer as you knead your biga In the mixer, it’s an extra 2 hours of room temp fermentation and 16-24 hours of fermentation in the fridge, and then I make the balls, they double up in size in literally 2 hours, I live in Dubai where it’s extremely hot so times may differ.
Also be mindful of your flour, don’t use a flour that is weak, something like red or blue flour is not enough to hold that much moisture, if the flour you want to use can’t hold that much water, then try decreasing the hydration, I am lucky enough to have access to extremely strong flours like caputo Manitoba, this isn’t the case for everyone.
Thank you for sharing your recipe ❤️
Love it! I gotta try this with my mini wood fired oven. Is this around 51% hydration?
sorry 77% hydration
77% hydration
It looks so nice!
Where did you get these containers for the balls?
deli pint containers on amazon
I wanna Order the totoven. Do you know it it works for Europe power plugs?
Any interest in showing us how to make montanara (deep fried) pizzas?
At what temperature did you bake it?
850F
Hi Julian, looks very nice. Was your 00 flour strong one or medium ?
i use the medium 00 flour. 11-12% protein
@@julian_sisofo thanks. Definitely worth trying, thanks for sharing the information.
Excellent cook for those who like Neapolitan Pizza, I like that oven but to bad it only has an element on the top.
They should make it with an option to use a different stone for NY style pizza and a bottom element.
For the price it should have that feature. But very impressive that you got it that crispy at those high temps :)
with a bottom element as well game over haha. it would be equivalent to having a proper bakery oven at home. the good thing about the Totoven is that it fits any wall outlet (standard 120V). im sure with a bottom element it would need a bigger outlet. but this oven ive already successfully baked baguettes, rolls, pizza in teglia, pizza alla pala, neapolitan, roman, and focaccia!
@@julian_sisofo I guess the fact that it has a huge stone helps but when you have the bottom element it is a game changer as you say. I will stick with the chef man from Costco but this one you have really interests me. Hopefully if they make it with a bottom element it will be a definite purchase in the future. I mostly do NY style pizza with a crispy crust and bottom.
Hi Julian, can we adapt this biga for cold fermentation in the fridge (5-6 °C)? Here at home, it is more difficult to control the room temperature. Tks!
I always cold ferment my biga and after it's mixed. Julian does this in a really neat way specifically for hand mixing. If you have a mixer at home you can just loosely mix the biga by adding flour and water to a container with a lid then shake it up. If you tried to hand mix that it would take like an hour though. lol.
Juliano, you got me excited again with this recipe . Thanks for sharing 👍
If i dont have bread flour then can i go with all 00 flour?
Yes, absolutely
@julian could this recipe be modified for a NYS pizza ?
i have a biga recipe already for NYC dough... check it out
I found a biga recipe - not sure it’s the one you’re speaking of? Plz send a link to ensure it’s the most current recipe. Also, what do you think about using barley malt instead of sugar?
forgive me, you are very good and deserve applause, but what does bread flour mean
bread flour/ high gluten flour/ tipo 0/ manitoba
can i use only tipo 00 for the biga? and the weather here very hot around 32c do i need to use same amount of yeast ?
yes you should be fine. maybe bring the dough hydration to 68%
@@julian_sisofodo i need to change the water when making biga or when making the dough. still new cant figure out how to get right amount of the flour & water
Can i add a week old dough balls to my dough to reduce waste?
of course! with every old dough ball you may want to add 1 spoonful 00 flour! it will help tighten that weak/overfermented gluten...
Great video Julian! At 2:56 you made the final fold before balling the pizza doughs. Did you let it rest for longer than 20 minutes or did you wait till it doubled in size before balling? Thanks!
the last rest before balling is 40 minutes. the full recipe in description appears at the end of the video!