Would more stretch and folds and tension folds (during step 2 and 3 in your description) result in more dough strength? Instead of one set of stretch and fold, could I perform 4 or more sets, say every 30 mins?
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
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.
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
When you say rest in room temperature, you mean Miami temperature. Right? What's that? Somewhere between 77 and 90? How long would you rest a dough if you lived in a cold part of the world where the room temperature is around 70? If you let the dough rest for 1 hour in Miami, how long would you let it rest at 70 degrees room temperature?
Another great dough recipe julian. Always great videos
Been watching your videos for awhile and I have to be honest, these are some of the best pizza's I've seen before ! Keep at it !👍🏾
thank you🙌
another great video buddy! while different from the original video you did, I like this one too :)
Great Videos Julian!!!
Good one Julian !
Probably gonna try this recipe on Christmas day !
I try and it is best that I even try!
Sooooo tempting really appreciate your efforts great job well done thanks for sharing such a nice recipe 👍🙂👍 Great job well done thanks 🎉🎉🎉
🙌🙌
Pizza looks great. Also the tricks went crazy
thanks johnnyyyyy
This dude is a pizza genius.
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
Superb💯
it looks very tasty mhhh 🙂👍
that might be the single best homemade neopolitan I’ve ever seen......I need that.....
I try and it is best!!!
Nice! I need to get one of those ovens.
Would more stretch and folds and tension folds (during step 2 and 3 in your description) result in more dough strength? Instead of one set of stretch and fold, could I perform 4 or more sets, say every 30 mins?
yes
Belo show 👏👏👏
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
But this is best without mixer!!!
Hi! Could I do form the dough by hand like this in your biga/poolish recipe?
Incredibile!
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.
Mister, how long is the baking time & recommended temperature for baking?
Pizza looks great! At at point do I need to work the dough for about 8-10 minutes (as I often read it is required to get a good dough)?
where in Miami area is the best source of 00 flour? THANKS JS!!
"Graziano's"
Where can i buy that pizza peel when putting the pizza inside the oven?
www.pizzagoods.com/product-page/ez-pizza-peel-14
use code Julian10 for 10% off
Nice recipe! I am confused about the description though it doesn’t fully match the video.
whats your oven called what kind is it?
Julian, what differences did you notice in the flour compared to Caputo?
ummm this flour has amazing flavor maybe because its organic. and i believe this flour has more strength ... 14% protein
@@julian_sisofo Thanks
Gotta try it soon...but I need totovan
Mulțumesc .
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
Could you do a chicken cutlet on a seeded roll?
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
I never had a problem with vitos recipes..they always come out perfect. I am using less yeast now but he made those recipes for the amateur.
Is it better than New York pizza?
Ahahahaaaa what question!!! Different space !!!!
👍
When you say rest in room temperature, you mean Miami temperature. Right? What's that? Somewhere between 77 and 90? How long would you rest a dough if you lived in a cold part of the world where the room temperature is around 70? If you let the dough rest for 1 hour in Miami, how long would you let it rest at 70 degrees room temperature?
my room temperature is 74 F
anywhere between 70-80F is fine
Nice, no oil Sir?
in the dough? no. not for neapolitan
thanks