Since coming back to NY, Anthony designed the dough to last all night and have a perfect cornicione for every picture taken. In SF it was different. That dough had much more preferment and the cornicione was more free-form. It was a more delicate and more flavorful experience.
Im fascinated that you have this formula. My understanding of Anthony is he holds his cards close to his chest. Ive baked Chad’s sourdough bread for years so I get it. My pizza dough is from Joe Beddia’s, and it’s delicious. But excited to make this. Thank you. Chicago Chris
@@julian_sisofo That’s very cool, Philly! You’ve had some great sandwiches as well. Would love to meet Joe and have his pie. Of course Anthony as well. The visit list is long , you know what I mean.
Wow thanks for sharing this. I was just about to make my mother starter tonight but was trying to figure out how to emulate Anthony's dough once it's ready in a week. But gotta say your dough balls look just as soft and smooth and relaxed as Anthony's. Excited to try this recipe soon! Also love the ice water tip too!
may i ask about the coil folds during bulk fermentation, did you intuitevely do it or does he use them as well? It seems to me on the Eater video he directly balls the dough. Cheers!
i know that he also folds the dough on top of the work surface a lot. as well as a preshape then final shape. i incorporated folds in my dough because the highdration is super high
Great job. Question-what is your room temperature and please clarify hydration. Video says 300 grams including ice, but instructions say 280 grams water plus 100 grams ice. Thank you
Hey your pizza dough looks great, I was wondering however if you’ve seen first we feast’s video with Anthony where he mentions that he actually lets the dough rise for 2 days? My thoughts are he bulk ferments overnight after his mix before doing some stretches the next day before dividing but not sure. Any chance you’ve given that any thought?
@@julian_sisofoI’ve watched a few, all your pizza looks great, will continue to follow for sure! I make pizza a lot and change my formulas a lot as well so I love watching new techniques. Only reason I mentioned the overnight ferment is because I don’t think he refrigerated it whenever he overnight ferments it either, it seems like in most of your videos you do? That’s something I always do as well (put in fridge for overnight proof) but I was curious if you had tried without the fridge. I think that’s my next test
Julian - what happened between when you took the dough out of the mixer and put it in the Tupperware? I've tried this recipe three times and the dough looks just like it did coming out of your mixer, but when I go to form it like you for Tupperware rest with nothing sticking to your hands, my hands become covered in dough and turns into a disaster. I have followed the instructions exactly as you describe, even using the same flours as you have told me in comments a few months ago. What speed are you mixing the dough at? I have a Famag Grilletta High Hydration mixer, so wondering if I am mixing too fast/slow for the 25-30 mins?
i mix on high speed always. i would suggest adding only half of the water first, working the dough for at least 10 minutes, then add the rest of the dough in intervals. also, use ice cold water
Amazing. It was Exactly what i was looking for. I just went Down from 70% to 65% hydration 00 + Manitoba poolish dough and appreciate the ease of use this sort of pizza method, but remarkable results do not Come from ease. Sourdough is my pizza of choice, poolish was the conveinence but its time to do the next one properly and spend some time on preping and making sure those coil folds happen
That sure looks amazing, specially the crust. Did you bake at just 600 °F? Isn't that too low? Or is that what it takes cooking pizza at 90% hydration? How long was the cook time in the oven?
so for this pizza oven 600 degrees F is perfect. It's just enough heat to cook the bottom perfect as well as the top. All my pizzas are cooked for 2 minutes 30 seconds long. I like a slightly crispier crust.
I like the Napolitane style more than the Roma style Pizza. Anthony's recipe is self explaining, i'll ty it out for my next Pizza experiment. Problem for me is I have no Pizza oven and without it you never get top results.
I really like this channel, it is becoming my favorite for pizza making. I am using your Poolish Pizza recipe and loving it. Would it be possible to do this recipe without sourdough starter and replace it with something else (like poolish?) Or is starter a must?
the taste is mild, depending on how sour your starter is. i prefer the flavor of poolish over any dough! its quite delightful the scent of a poofy poolish
@@ElMahjoub354its quite the thing to make a sourdough starter but to maintain is pretty easy. even when i leave my starter in the fridge unfed for many months just 1-2 feedings and its super ripe again, though the first feeding from the dead usually i leave for 2 days… it doesnt double but more like 80% rise. second is over double and then after that u can go crazy. u can feed a refrigerated starter once very 1-2 weeks if u like to keep it super active. just thot u should knows these things from my experience
Anthony Mangieri has some of the best pizza hands down. This recipe comes close to his dough! But if you haven't tried his pizza yet, it's a must on your to-do list before trying this recipe out!
I'm 4000 miles away from NYC, so I will have to try and make it myself. Bro, this dough looks so soft and puffy I want to make love to it❤❤ perfection!!
Since coming back to NY, Anthony designed the dough to last all night and have a perfect cornicione for every picture taken. In SF it was different. That dough had much more preferment and the cornicione was more free-form. It was a more delicate and more flavorful experience.
incredible how you can handle a dough mixture so hydrated like that! really awesome videos! thank you :)
Im fascinated that you have this formula. My understanding of Anthony is he holds his cards close to his chest. Ive baked Chad’s sourdough bread for years so I get it. My pizza dough is from Joe Beddia’s, and it’s delicious. But excited to make this. Thank you. Chicago Chris
Your baking journey sounds just like mine!! I love Joe’s pizza and I’m from Philly!
@@julian_sisofo That’s very cool, Philly! You’ve had some great sandwiches as well. Would love to meet Joe and have his pie. Of course Anthony as well. The visit list is long , you know what I mean.
Anthony said this is not true.
Wow thanks for sharing this. I was just about to make my mother starter tonight but was trying to figure out how to emulate Anthony's dough once it's ready in a week. But gotta say your dough balls look just as soft and smooth and relaxed as Anthony's. Excited to try this recipe soon! Also love the ice water tip too!
That's next level, thx! I'm gonna try it out
Wow delicious food superb
Holy God that looks fantastic
Great video. Thank you. Sorry if I missed this but when are you adding the yeast?
Thank you so much Julian , may I ask what brand of mixer you are using , seems to work pretty good for pizza dough .
Cheers from Quebec !
Sunmix!! its an amazing brand
Amazing video. Relaxing and very informative. Finished product looked amazing.
Glad you enjoyed it!
Was this all done in the same day? Looks amazing
yes. 7 hour fermentation no refridgeration
may i ask about the coil folds during bulk fermentation, did you intuitevely do it or does he use them as well? It seems to me on the Eater video he directly balls the dough. Cheers!
i know that he also folds the dough on top of the work surface a lot. as well as a preshape then final shape. i incorporated folds in my dough because the highdration is super high
Gracie millie for wonderful videos and tips. Just for taste and digestibility, which style do you prefer? Is sourdough the best?
for taste and digestibility, sourdough may be better. however i still prefer using small amounts of dried active yeast with a long a slow fermentation
@@julian_sisofowhen you said you prefer "long slow fermentation", you refer to cold fermentation or room temperature fermentation only? Great video!!
hey julian love the recipe, what speed do you run the mixer at?
high speed
This is realy next level!
WOW
Beautiful Video
Thank you so much
Fantastic! How much dough rise during bulk fermentation(30%,50%)?
around 30%. most of the proofing in after balling
What size are the plastic containers you stored the rolled up dough balls in?
they hold about 1 quart of liquid and are about 6-7 inches in diameter
i had mangieri pizza once, in SF, and I still can't forget it
That dough was a little different than what he’s making now. Now it’s tougher breadier. SF had a beautiful delicate dough.
@@Jgame95 Yeah the one in SF was like eating a cloud. Curious about his new recipe. The cool thing about Mangieri is that he's always evolving...
Great job. Question-what is your room temperature and please clarify hydration. Video says 300 grams including ice, but instructions say 280 grams water plus 100 grams ice. Thank you
i said "...380 grams total"
refer to 0:27 in the video
3:42 🤣 Now I have a better understanding of what it means to relax the dough. 😁
What spiral mixer are you using in this vid?
Sunmix
Hi Julian ,Which brand fresh yeast is best for naples style pizza dough
& Best Brand for gas fired pizza oven ?
active dry yeast and Gozney Roccbox!
@@julian_sisofo Thank Julian for your kind information
What ratio You use for the starter? 1:1:1 1:2:2?
try using 1:5:5 it will make the starter rise more
Is the bread flour necessary, or can I just replace it with 00 and then add the Manitoba ?
to replace the bread flour use 40g manitoba 45g 00
great video. blessings from london
❤️🙏 london love
Great video. Is the taste sour at all? Is the sourdough starter 100% hydration? Thanks.
sourdough is 100% and not sour at all!! ensure your starter is well fed and allow 7 hours of total fermentation for this recipe
Excellent thank you
Hey your pizza dough looks great, I was wondering however if you’ve seen first we feast’s video with Anthony where he mentions that he actually lets the dough rise for 2 days?
My thoughts are he bulk ferments overnight after his mix before doing some stretches the next day before dividing but not sure.
Any chance you’ve given that any thought?
if you check some of my other recipes i do that! it helps with a lighter, crispier dough and lots of flavor development
@@julian_sisofoI’ve watched a few, all your pizza looks great, will continue to follow for sure! I make pizza a lot and change my formulas a lot as well so I love watching new techniques.
Only reason I mentioned the overnight ferment is because I don’t think he refrigerated it whenever he overnight ferments it either, it seems like in most of your videos you do? That’s something I always do as well (put in fridge for overnight proof) but I was curious if you had tried without the fridge. I think that’s my next test
That turned out AMAZING. Great job , thanks for sharing
Within Germany there is no such thing as bread flour, which flour could I use instead?
Any high protein flour?
Awesome looking pizza. I had the opportunity to eat one of his pizzas when he was in SF. Giving the dough a ride to work was what did it.
Julian - what happened between when you took the dough out of the mixer and put it in the Tupperware? I've tried this recipe three times and the dough looks just like it did coming out of your mixer, but when I go to form it like you for Tupperware rest with nothing sticking to your hands, my hands become covered in dough and turns into a disaster. I have followed the instructions exactly as you describe, even using the same flours as you have told me in comments a few months ago. What speed are you mixing the dough at? I have a Famag Grilletta High Hydration mixer, so wondering if I am mixing too fast/slow for the 25-30 mins?
i mix on high speed always. i would suggest adding only half of the water first, working the dough for at least 10 minutes, then add the rest of the dough in intervals. also, use ice cold water
Thanks, will give that a shot tomorrow. Appreciate the feedback. @@julian_sisofo
It looks absolutely amazing 🤩🍕
Amazing. It was Exactly what i was looking for. I just went Down from 70% to 65% hydration 00 + Manitoba poolish dough and appreciate the ease of use this sort of pizza method, but remarkable results do not Come from ease. Sourdough is my pizza of choice, poolish was the conveinence but its time to do the next one properly and spend some time on preping and making sure those coil folds happen
That sure looks amazing, specially the crust. Did you bake at just 600 °F? Isn't that too low? Or is that what it takes cooking pizza at 90% hydration? How long was the cook time in the oven?
so for this pizza oven 600 degrees F is perfect. It's just enough heat to cook the bottom perfect as well as the top. All my pizzas are cooked for 2 minutes 30 seconds long. I like a slightly crispier crust.
What is the three final dough temperature?
around 72 F
Thanks so much
What’s the trick to not getting the dough stuck to your hands especially at such a high hydration?
mix the dough really well in the mixer. use wet hands to coil fold the dough. when ready to shape the balls, use a light dusting of flour.
Would love to have a spiral mixer. What modifications to recipe would you suggest for me to cook around 800f in my wood-fired oven? Thanks!
i think this should work fine in your wood oven. make sure the oven is preheated properly but your wood flame is at a minimum.
How long if i use this recipe but store dough in fridge
maybe two days
I like the Napolitane style more than the Roma style Pizza. Anthony's recipe is self explaining, i'll ty it out for my next Pizza experiment. Problem for me is I have no Pizza oven and without it you never get top results.
Do you have his "Starter SourDough" recipe?
I need a good sourdough starter
Thank you again for making these great videos.
God Bless YOU
This will be my next recipe video. It will be released this Friday!
@@julian_sisofo
OH MY GOSH
BE STILL MY HEART
Please let me know when you have that video out..
Thank you.
I really like this channel, it is becoming my favorite for pizza making. I am using your Poolish Pizza recipe and loving it.
Would it be possible to do this recipe without sourdough starter and replace it with something else (like poolish?) Or is starter a must?
this recipe is only for sourdough starter. however, i will make a more user friendly (no mixer needed) sourdough starter recipe in the near future
my poolish recipe has very good results give it a try!
will this work without a kneeding machine
no. you need a mixer for this recipe
Hi Julian, watch and love all your videos. Thank you. Can you say a word about the final taste of the dough? Vs your poolish?
the taste is mild, depending on how sour your starter is. i prefer the flavor of poolish over any dough! its quite delightful the scent of a poofy poolish
Insane bro. Thank you 🙏🏽
Have I missed the recipe? Please someone guide me to it.
92g starter
380g water
260g 00 flour
85g bread flour
75g 0 flour
12g sea salt
Hi Julian, great recipe. Do you mind sharing how to make the sourdough starter?
please check out my instagram, @ juliansisofo
Thanks
@@ElMahjoub354its quite the thing to make a sourdough starter but to maintain is pretty easy. even when i leave my starter in the fridge unfed for many months just 1-2 feedings and its super ripe again, though the first feeding from the dead usually i leave for 2 days… it doesnt double but more like 80% rise. second is over double and then after that u can go crazy. u can feed a refrigerated starter once very 1-2 weeks if u like to keep it super active. just thot u should knows these things from my experience
@@ElMahjoub354btw the second feeding from my hibernated starter it took about 4 hrs at slightly cool room temperature to double
@@leafster1337 thanks for sharing your experience
easiest sub of my life, so happy to have found your channel
This is 12 inch pizza right?
yesd
Master Pizziaola🔥🍕
I’ll never get the scissors lol but great leppording.
This looks incredible. Is it confirmed that he uses a 90 percent hydrated dough?
i think he uses like an 80-90 %
@@julian_sisofo I thought your recipe was very smart....welll thought out.
@@julian_sisofoHe said on an interview that is arround 80%
I would kill for this.
He just asked Anthony for the recipe and he gave it to him lol
Chef share their knowledge with others, only business-minded people keep their recipes for themself
Not true!
I spoke with Anthony today. And he said it’s not true…
“Add Sourdough Starter” … 🙃
This is like saying “How to become a millionaire”;
Step 1: inherit 1 million dollars. 💰
Is this the best pizza recipe on god on god?
Anthony Mangieri has some of the best pizza hands down. This recipe comes close to his dough! But if you haven't tried his pizza yet, it's a must on your to-do list before trying this recipe out!
@@julian_sisofo oh alr
I'm 4000 miles away from NYC, so I will have to try and make it myself. Bro, this dough looks so soft and puffy I want to make love to it❤❤ perfection!!
The importance is gluten free pizza because gluten destroys brain.