That pie looked beautiful !! Funny thing is I hate veggies but have admit it was beautiful and that crust perfect!!! I tried a poolish/biga and it came out OK but I like your recipe much better. After over a year I'm still trying to make a consistantly good pie. There's a flour I found on Amazon called Kyrol. It's a high protein flour and seems to work well. I do an 80% dough for a grandma pie that I'm starting to like more than Neopolitan..... partially because less chance of effing it up but it tastes great. Grew up on Long Island and every time I go back I start the visit with a few grandma slices (5..lol). Great channel. Keep those great videos coming.
@@julian_sisofohi, than you for sharing your methods. I have the following questions please. 1 - At what temperature we should close both preferments and at which temperature we should leave them for 12 hours? 2 - I use fresh yeast. Which quantity should I use? 3 - is possible to let ferment both preferments in the fridge? If yes, for how long? Thank you in advance for your time.
Thank you so much Julian for sharing such an inspiring Napoletana Pizza dough recipe. Q: It takes about three days from start to baking. I like to try this recipe over next weekend. About the timing of the dough fermentation in the fridge can this be longer then 24 hours. I’m thinking of baking by say midday Sunday and with the fermentation times I would need to be up at during some of the late nights to process the dough at different stages. So can I make the fridge resting times longer? Thank you.
GAME CHANGER! I am done looking for the perfect pizza dough. I am just having this one now from now on. Perhaps is a combination of the recipe and the fact I inaugurated this recipe on my new straight from italy, biscotto stone. Perfectly fluffy and crunchy combination. Perfect bottom and crust with the perfect leoparding. No burned bottom, or Under cooked or over cooked pizza. Just wow! I had tried them all of them out there. Vito’s (blah), Stadlers, Patio Pizza and of course even Julian’s poolish one which was amazing but this one really knocked it out of the park. Don’t walk. Run to try this recipe. I wish I could post the photo and video. I really think is a combo of both though.
Hi Julian, I came across your site by chance, and am so impressed with the simplicity of your videos and recipes, so I am planning to try this one this weekend. In terms of the ingredients, what is the conversion for Active Dry Yeast to Instant Dry Yeast for the recipe? Thank you
Man, i am a big fan of your content! And i am super excited these days to try your recipes , since i finally got my ooni oven. Ive been reading alot about biga and poolish Neapolitan pizza, and the more i read and watch videos about the difference between both the more i get lost, can you please explain to me the difference and what are pros and cons when it comes to the Neapolitan pizza or the affect it has on it?
poolish = irregular air pockets in crust, fluffy with looks, softer in texture with light crunch, light like pillow biga = more even bubbles in crust, oven spring / large crust, uniform looking round crust, most of the times a little crunchier, chewier dough
Hey there Julian! Great recipe - I plan to try this recipe as soon as my spiral mixer arrives! Would you please let me know how long one may anticipate the mixing process in the spiral mixer to take - and what should the target dough temp be? You mention medium-high speed, is that for the entire mixing duration, or should one begin at a lower speed and gradually increase? And finally, how much room is there to extend the proofing times of the preferments as well as the dough for the bulk and the dough ball fermentation cycles? ( I'm trying to arrange a timeline that would fit with my daily schedule) Thank you! I'm subscribed and look forward to seeing and learning more from your channel - Thanks Again!
so a trick would be to use cold water to start! always start for one minute on low, then directly to medium-high for maybe 9 minutes. dough temp should be between 70-80 F
For longer fermentation, would it be better to use Manitoba in combination with 00 flour? Any difference in the end result? Really enjoy watching and following your pizza TH-cam. Thanks.
i dont like to use manitoba in neapolitan style. it will make for a more chewy and tough crust. i always stick with a 00 pizza flour with around 11-12% protein for a more tender crust. this is my preference. you can always add in 10% manitoba and it will help you for sure
Hey Julian, I just watched this again and am wondering, for health reasons, I need to use sourdough leavening. Can I change from ADY to sourdough starter to make the biga and poolish? How would I adapt the recipe? Many thanks.
Love the videos and amazing pizzas ! 2 questions 1. If using instant dry yeast do you alter the amount or keep the same? 2. If wanting to just make 3 dough balls can we just halve the recipe? Thanks !
Hi Julian, I’m new to your channel everything you make looks great. I’m gonna try this is well. I just have one question that dough mixer. What brand is that?
I made this a few weeks ago and it was delicious! Thank you so much for sharing the recipe. If I want to make 3 pizzas instead of 6, do I also use half the amount of yeast or do I keep the amount of yeast the same?
I really appriciate such a precious video, I will try tomorrow! I have question about temperature. could you let me know room temperature and refrigerator temperature that is ideal for this case.
I tried 3 times for this recipe. fantastic!! best pizza ever in my life. thanks again for great recipe. and may I ask my last question? after mix everything, dough goes to frefrigerator, and yours seems to get big about two times, but in 8 hours 40F , mine get big just a bit. if purpose is getting big about two times, Can I put it room temperature first then refrigerator? I really appreciate you let me know why dough goes straight to refrigirator ? My understanding is refregerator stop fermentation.
Hi i have a Question: for 1kgr (992g. precisely) flour 00 totally, you are using 70g dry active yeast??? is not too much? because i thought 1 sachet 7 gr. for 500gr of flour.......your channel is excellent, congrats!!!!!
For the final ferment in the containers, are they oiled prior to putting the dough balls in? When I use containers they seem to stick when I go to remove them, so I usually go with a tray or something bigger to prevent getting stuck to the sides but then it spreads out. I loved your poolish recipe, looking forward to trying this also.
Great video! I made this yesterday but it came out of my stand mixer very sticky, not like yours. Was very hard for me to manipulate the dough and ball it for the bulk ferment, any suggestions?!
try taking away 20grams of water or so. if not, allow the dough to rest 15 minutes after mixing. this way the flour will hydrate. wet your hands and start to shape. this should help!
I experienced the same thing. It’s was way too sticky to work with even after letting it sit for 15 minutes. (I used Caputo blue 00 flour). I had to add about 1/4 cup of flour in order to be able to handle the dough and get it into somewhat of a ball.
Great video, thank you so much. However, I'm having a hard time converting ( .5 & 0.65 grams of yeast into teaspoons ) I googled for the answer, they came up with .5 grams = 0.11 in teaspoon, & 0.65 gram = 0.14 in teaspoons, is this right & if so what does that mean in teaspoons? I'm thinking less than an 1/8 of a teaspoon for .5 grams and 1/4 for 0.65 grams. Thank you for the recipe & I'm looking forward to anyones answer. 🙃
Thank you for your reply. I have a micro scale, I just started using it, I thought it only started from 1 gram on up but not in points or zeros points...so after I asked the question, I thought I'd try it and yes it worked! I wasn't use to using this scale for such small amounts. Again, thank you so much for your help. it's so nice to have people like you willing to share their knowledge & secrets resulting in the best foods. Have you ever tried carmelized onions on your pizza? it's amazing!😋
hey julian, can you please link the dough mixer you are using in this video? or tell me the make and model. my kitchen aid is not cutting it lol.im currently kneading it on speed two but its not coming together like yours, nor is it smooth and white like the dough in this video maybe its the mixer?. Thanks. what im doing now is just waiting 20min and letting the dough hydrate and then turning the kitchen aid on. ill do this a few times hopefully the result will be like yours. thanks again. my goal is to bake a neopolitan pizza like you
I am making this again for friends this weekend. I am going to try combining both flours as red have a higher W rating. I have a question though that no one seems to address or have a logical explanation for. Why shape the pizza balls and let them ferment 24-48 hours in fridge. Why not letting the initial cold fermentation to continue for an extended, lets say 20 - 42 hours, take the dough out of fridge, let it rest for 1-2 hours depending on room temperature, shape the balls and let them rest again for 2-4 or 6 hours? In other words, dough will mature the same amount of time in fridge but pizza balls would get shaped the same day but hours ahead before making pizza. I understand that the blue flour is somewhat a weak flour thus the reason for the fridge long fermentation whereas a higher W could ferment at room temp and kept longer at room temperature while still holding the shape longer and not over proofing. Shouldn’t the pizza balls hold the shape much better if shaped later in the process when using the blue flour instead of letting them lose a little shape while long fermenting in the fridge?
to answer your question, you can easily bulk ferment your dough from 12-36 hours without seeing drastic difference. however, the reasoning for allowing the shaped balls to ferment in the fridge for 24 hours total will create the optimal fermentation of the pizza dough ball. this way you can easily take it from the fridge and use it or either bring it to room temperature then bake. the bulk fermentation should be monitored in order to keep a good gluten structure. overproofing your bulk fermented dough may be a problem in your dough's final product with tearing, stretching, oven spring, etc.
also, a dough ball fermented an extra 24 hours in the fridge will develop better spotted color with light and crispy texture. and room temperature proof will have more even browing and may be harder to stretch
@@julian_sisofo Thank you for explaining. I understand over-fermentation etc but it still doesn’t answer why determines better in individual balls versus bulk fermentation. Why can I just make the balls six or eight maybe 4 hours before making pizza?
Quick question. How did you make the Bigga, in that dough mixer? Also how long do we mix for? Is it time based or consistency based? And lastly, if I don’t have a dough mixer will a kitchen aid work? Or do I need a dough mixer? Haha, I do have the rock box tho lol
I dont love sourdoough pizza haha. However dont worry, I will create lots of recipes on sourdough pizza. Its more organic and better for digestion. Recipes coming soon
Do you find that the higher hydration, the larger the dough ball size? I notice more of a shrink with higher hydration doughs. What are your thoughts on that?
@@julian_sisofo Yeah, the Xtra water evaporation does it. I also hosted a pizza party last week in extreme heat so I made the dough balls 61% hydration and used a stronger flour with 270 grams dough balls . I made the right move by lowering my hydration to compensate the fermentation and very hot day, but I felt I should have made the dough balls 250....the pizza came out a little too doughy. I should have used the Xtra strength from the flour to stretch it as far as I needed.
tho, I might but in less water since I have no mixer and will try do it by hands. Idk if this is a big deal, I'd say 65% hydration would be fine aswell?
Great recipe Julian. I’ve made it twice and both times it’s been great. Thank so much for sharing.
looks very solid. very creative combining poolish + biga to chase that dragon
I wish all your video had a recipe like this vidieo . Just Awesome as usuall 🕊️🕊️🕊️❤🦅😋 💖 🍕🍕🍕
That pie looked beautiful !! Funny thing is I hate veggies but have admit it was beautiful and that crust perfect!!! I tried a poolish/biga and it came out OK but I like your recipe much better. After over a year I'm still trying to make a consistantly good pie. There's a flour I found on Amazon called Kyrol. It's a high protein flour and seems to work well. I do an 80% dough for a grandma pie that I'm starting to like more than Neopolitan..... partially because less chance of effing it up but it tastes great. Grew up on Long Island and every time I go back I start the visit with a few grandma slices (5..lol). Great channel. Keep those great videos coming.
THANK YOU! love hearing pizza talk. thanks for your suggestion
@@julian_sisofohi, than you for sharing your methods. I have the following questions please.
1 - At what temperature we should close both preferments and at which temperature we should leave them for 12 hours?
2 - I use fresh yeast. Which quantity should I use?
3 - is possible to let ferment both preferments in the fridge? If yes, for how long?
Thank you in advance for your time.
Amazing!! Thank you so much works so well in my Gozney. My family says it tastes like Italy ❤️
Can’t wait to try it!
Awesome recipe, the very best for me so far! Made it with 100% Manitoba flour (Caputo). What difference would you see with the blue pizzeria one?
the blue caputo is less tough and less chewy. the lower the protein the more soft, tender, and brittle the crust.
Best pizza pie recipe on TH-cam
🙏 appreciate this.
Thank you so much Julian for sharing such an inspiring Napoletana Pizza dough recipe.
Q: It takes about three days from start to baking.
I like to try this recipe over next weekend.
About the timing of the dough fermentation in the fridge can this be longer then 24 hours.
I’m thinking of baking by say midday Sunday and with the fermentation times I would need to be up at during some of the late nights to process the dough at different stages.
So can I make the fridge resting times longer? Thank you.
GAME CHANGER! I am done looking for the perfect pizza dough. I am just having this one now from now on. Perhaps is a combination of the recipe and the fact I inaugurated this recipe on my new straight from italy, biscotto stone. Perfectly fluffy and crunchy combination. Perfect bottom and crust with the perfect leoparding. No burned bottom, or Under cooked or over cooked pizza. Just wow! I had tried them all of them out there. Vito’s (blah), Stadlers, Patio Pizza and of course even Julian’s poolish one which was amazing but this one really knocked it out of the park. Don’t walk. Run to try this recipe. I wish I could post the photo and video. I really think is a combo of both though.
BOOM! thank you for this amazing feedback. indeed it makes a pizza with perfect crumb, crund, sturdiness, etc! bravo e grazie
Great work here! What is the ideal temperature for the dough when doing it this way?
Hi Julian, I came across your site by chance, and am so impressed with the simplicity of your videos and recipes, so I am planning to try this one this weekend. In terms of the ingredients, what is the conversion for Active Dry Yeast to Instant Dry Yeast for the recipe? Thank you
they can be both used the same!
Man, i am a big fan of your content! And i am super excited these days to try your recipes , since i finally got my ooni oven.
Ive been reading alot about biga and poolish Neapolitan pizza, and the more i read and watch videos about the difference between both the more i get lost, can you please explain to me the difference and what are pros and cons when it comes to the Neapolitan pizza or the affect it has on it?
poolish = irregular air pockets in crust, fluffy with looks, softer in texture with light crunch, light like pillow
biga = more even bubbles in crust, oven spring / large crust, uniform looking round crust, most of the times a little crunchier, chewier dough
Hey there Julian! Great recipe - I plan to try this recipe as soon as my spiral mixer arrives! Would you please let me know how long one may anticipate the mixing process in the spiral mixer to take - and what should the target dough temp be? You mention medium-high speed, is that for the entire mixing duration, or should one begin at a lower speed and gradually increase? And finally, how much room is there to extend the proofing times of the preferments as well as the dough for the bulk and the dough ball fermentation cycles? ( I'm trying to arrange a timeline that would fit with my daily schedule) Thank you! I'm subscribed and look forward to seeing and learning more from your channel - Thanks Again!
so a trick would be to use cold water to start! always start for one minute on low, then directly to medium-high for maybe 9 minutes. dough temp should be between 70-80 F
@@julian_sisofo - Thank you so much!
For longer fermentation, would it be better to use Manitoba in combination with 00 flour? Any difference in the end result? Really enjoy
watching and following your pizza TH-cam. Thanks.
i dont like to use manitoba in neapolitan style. it will make for a more chewy and tough crust. i always stick with a 00 pizza flour with around 11-12% protein for a more tender crust. this is my preference. you can always add in 10% manitoba and it will help you for sure
Hey Julian, I just watched this again and am wondering, for health reasons, I need to use sourdough leavening. Can I change from ADY to sourdough starter to make the biga and poolish? How would I adapt the recipe? Many thanks.
Love the videos and amazing pizzas ! 2 questions
1. If using instant dry yeast do you alter the amount or keep the same?
2. If wanting to just make 3 dough balls can we just halve the recipe?
Thanks !
yes half the recipe. and that yeast will work the same. enjoy!!
Hi Julian, I’m new to your channel everything you make looks great. I’m gonna try this is well. I just have one question that dough mixer. What brand is that?
Visit pizzagoods.com and you can use my code Julian10 to receive a 15% discount. It is the Sunmix 10
Great video, I can't wait to try. I don't have a professional mixer like yours. Can I use a kitchenAid with a hook?
yes it will work great!
I made this a few weeks ago and it was delicious! Thank you so much for sharing the recipe. If I want to make 3 pizzas instead of 6, do I also use half the amount of yeast or do I keep the amount of yeast the same?
use half the amount of the whole recipe including the yeast!
Hi Julian, thanks for sharing. I don’t have a mixer, can the whole process be done by hand?
you can sure try, it will be time consuming
I really appriciate such a precious video, I will try tomorrow! I have question about temperature. could you let me know room temperature and refrigerator temperature that is ideal for this case.
your welcome! 40F refridgeration
Thanks! I will try.@@julian_sisofo
I tried 3 times for this recipe. fantastic!! best pizza ever in my life. thanks again for great recipe. and may I ask my last question? after mix everything, dough goes to frefrigerator, and yours seems to get big about two times, but in 8 hours 40F , mine get big just a bit. if purpose is getting big about two times, Can I put it room temperature first then refrigerator? I really appreciate you let me know why dough goes straight to refrigirator ? My understanding is refregerator stop fermentation.
Hi i have a Question: for 1kgr (992g. precisely) flour 00 totally, you are using 70g dry active yeast??? is not too much? because i thought 1 sachet 7 gr. for 500gr of flour.......your channel is excellent, congrats!!!!!
juliansisofo.com/blog/Utlimateneapolitanpizzadough
70gr ?! where did you see 70gr of yeast
For the final ferment in the containers, are they oiled prior to putting the dough balls in? When I use containers they seem to stick when I go to remove them, so I usually go with a tray or something bigger to prevent getting stuck to the sides but then it spreads out. I loved your poolish recipe, looking forward to trying this also.
thank you. and always use a light coating of oil.
Looks amazing Julian. Do you think this can go up to 75% hydration. Or do we need manitoba flour for higher hydration?
you can easily go to 75 percent hydration by using just 00 flour is fine. i want to try this too!
@@julian_sisofo great! Thanks
Great video! I made this yesterday but it came out of my stand mixer very sticky, not like yours. Was very hard for me to manipulate the dough and ball it for the bulk ferment, any suggestions?!
try taking away 20grams of water or so. if not, allow the dough to rest 15 minutes after mixing. this way the flour will hydrate. wet your hands and start to shape. this should help!
I experienced the same thing. It’s was way too sticky to work with even after letting it sit for 15 minutes. (I used Caputo blue 00 flour). I had to add about 1/4 cup of flour in order to be able to handle the dough and get it into somewhat of a ball.
Great video, thank you so much. However, I'm having a hard time converting ( .5 & 0.65 grams of yeast into teaspoons ) I googled for the answer, they came up with .5 grams = 0.11 in teaspoon, & 0.65 gram = 0.14 in teaspoons, is this right & if so what does that mean in teaspoons? I'm thinking less than an 1/8 of a teaspoon for .5 grams and 1/4 for 0.65 grams.
Thank you for the recipe & I'm looking forward to anyones answer. 🙃
yea its quite hard to convert these recipes into volume. i would suggest purchasing the micro scale. almost all good baking recipes are in grams.
Thank you for your reply. I have a micro scale, I just started using it, I thought it only started from 1 gram on up but not in points or zeros points...so after I asked the question, I thought I'd try it and yes it worked! I wasn't use to using this scale for such small amounts. Again, thank you so much for your help. it's so nice to have people like you willing to share their knowledge & secrets resulting in the best foods. Have you ever tried carmelized onions on your pizza? it's amazing!😋
hey julian, can you please link the dough mixer you are using in this video? or tell me the make and model. my kitchen aid is not cutting it lol.im currently kneading it on speed two but its not coming together like yours, nor is it smooth and white like the dough in this video maybe its the mixer?. Thanks. what im doing now is just waiting 20min and letting the dough hydrate and then turning the kitchen aid on. ill do this a few times hopefully the result will be like yours. thanks again. my goal is to bake a neopolitan pizza like you
check out www.pizzagoods.com for the best dough mixers around!!! use code " julian10 " for 10% off
I am making this again for friends this weekend. I am going to try combining both flours as red have a higher W rating. I have a question though that no one seems to address or have a logical explanation for.
Why shape the pizza balls and let them ferment 24-48 hours in fridge.
Why not letting the initial cold fermentation to continue for an extended, lets say 20 - 42 hours, take the dough out of fridge, let it rest for 1-2 hours depending on room temperature, shape the balls and let them rest again for 2-4 or 6 hours? In other words, dough will mature the same amount of time in fridge but pizza balls would get shaped the same day but hours ahead before making pizza.
I understand that the blue flour is somewhat a weak flour thus the reason for the fridge long fermentation whereas a higher W could ferment at room temp and kept longer at room temperature while still holding the shape longer and not over proofing. Shouldn’t the pizza balls hold the shape much better if shaped later in the process when using the blue flour instead of letting them lose a little shape while long fermenting in the fridge?
to answer your question, you can easily bulk ferment your dough from 12-36 hours without seeing drastic difference. however, the reasoning for allowing the shaped balls to ferment in the fridge for 24 hours total will create the optimal fermentation of the pizza dough ball. this way you can easily take it from the fridge and use it or either bring it to room temperature then bake. the bulk fermentation should be monitored in order to keep a good gluten structure. overproofing your bulk fermented dough may be a problem in your dough's final product with tearing, stretching, oven spring, etc.
also, a dough ball fermented an extra 24 hours in the fridge will develop better spotted color with light and crispy texture. and room temperature proof will have more even browing and may be harder to stretch
@@julian_sisofo
Thank you for explaining. I understand over-fermentation etc but it still doesn’t answer why determines better in individual balls versus bulk fermentation. Why can I just make the balls six or eight maybe 4 hours before making pizza?
I see you have a commercial mixer. Can this be made in a KitchenAid mixer instead?
of course!
Is it possible to put 65g. dry yeast for Big
Quick question. How did you make the Bigga, in that dough mixer? Also how long do we mix for? Is it time based or consistency based? And lastly, if I don’t have a dough mixer will a kitchen aid work? Or do I need a dough mixer? Haha, I do have the rock box tho lol
dough mixer will work. biga can be made in the dough mixer too. it needs to have NO dry bits... totally absorbed.
@@julian_sisofo thanks a lot Julian! ill give it a try then
Nice video. What do you like better the sourdough pizza you made recently or this?
I dont love sourdoough pizza haha. However dont worry, I will create lots of recipes on sourdough pizza. Its more organic and better for digestion. Recipes coming soon
i definately prefer this biga and poolish recipe
Interesting. I prefer biga but will definitely give this combination with Poolish a go.
Can you use a regular kitchen aid with the dough hook attachment for this?
of course!!!
What temperature was the water you used for the biga, poolish and final dough?
use room temperature to cold water. 40-60 degrees F is good if you are using a mixer. if you are hand mixing anywhere up to 68F is fine
The final fermentation in balls, how long would this be at RT?
final balled dough goes right into the refridgerator for 24 hours. sure, room tempurate would take 1-2 hours ( just ensure the dough doubles in size )
Do you find that the higher hydration, the larger the dough ball size? I notice more of a shrink with higher hydration doughs. What are your thoughts on that?
You’re somewhat right. I feel that giving your high hydrated dough balls an extra 10 grams will help with the pizza size problem!
@@julian_sisofo Yeah, the Xtra water evaporation does it. I also hosted a pizza party last week in extreme heat so I made the dough balls 61% hydration and used a stronger flour with 270 grams dough balls . I made the right move by lowering my hydration to compensate the fermentation and very hot day, but I felt I should have made the dough balls 250....the pizza came out a little too doughy. I should have used the Xtra strength from the flour to stretch it as far as I needed.
incredible , trying it this weekend. First time making biga tho, I feel like this combination will be game changer
tho, I might but in less water since I have no mixer and will try do it by hands. Idk if this is a big deal, I'd say 65% hydration would be fine aswell?
yea try with 65% by hand.