Interesting dough sequence approach. Basically you let the doug ferment (bulk + balls) BEFORE putting them on the fridge 👍 I usually do it the way around, mix it + fridge bulk + ball, and let them ferment at room temperature in that last 3 or 4 hours before cooking them. Will try your way to see how it goes!
Hi Julian, just wanted to say I got a Roccbox over Christmas and yours was the first dough recipe I tried - it was fantastic, I’ll be keeping it in the locker and recommending it to others! Can you see any issue with doing the first 7hr fermentation in the fridge to slow down the process so it can be done in 9 or 10 hours to avoid needing to get up in the night?
Total newbie here, but I can’t work out the timing. Can we allow to rest for longer than 7 hours? At this point I’m having to wake in the middle of the night to ball my dough? What kind of timeline do you use? Eg start at 7am on a Tuesday for dough to be ready Thursday?
usually i have to wake up in the middle of the night time. if not, start the dough in the early morning. and yes, the dough needs time to have a long fermentation. the last 24 hour refridgeration is super important. and make sure the dough comes to room temperature before using... good luck!
@@julian_sisofo So something like this? 1. 7am to 9am - Make dough (water + salt) - Sit 2 hours 2. 9am to 11am - Add yeast - Sit for 2 hours 3. 11am to 6pm - So 2 hours after adding yeast, round the dough out nice and tight. Then rest 7 hours. 4. 6pm to 1am - stretch and fold and rest another 7 hours. 5. 1am to 2am - ball the dough up and rest room temp for 1 hour 6. 2am + 48 hours - then add to the fridge for 24-48 hours for maximum fermentation
Hi Julian, I'm trying your recipe. Just to confirm: two 2-hour room temperature rests, two 7-hour room temperature rests, and then refrigerate for an additional 48 hours. I got a little confused when you said a total of 48 hours at the end of your video. Does that include the 19-hour room temperature fermentation, or is it an additional 48 hours federating after the 19-hour room temperature fermentation?
so 2 hours after adding yeast, round the dough out nice and tight. then rest 7 hours. stretch and fold and rest another 7 hours. ball the dough up and rest room temp for 1 hour then add to the fridge for 24-48 hours for maximum fermentation. or just leave 3 hours to rise after the initial balling to use straight away. watch my original pizza napoletana video..."vera pizza napoletana"
preheat gozney to 400c for 1 hour on high flame. lower flame to low and ensure roccbox is at 400c exactly. bake on low flame. after turning the pizza and just before the pie is done, change to high flame to char top crust
@@julian_sisofo Thanks. Could you please clarify if the 400°C temperature reference for the Gozney oven is based on its built-in thermometer or an infrared thermometer aimed at the middle of the stone? Additionally, why does the preheating process require one hour to reach 400°C? My oven achieves that temperature much faster, within 15-20 minutes. Could it be due to a too-hot flame causing excessive black soot? Tha ks 🙏
i keep it on full blast until it heats up to 800 degrees. ill keep it on 800 degrees for another 20 minutes. im going to make a video on this soon. thanks for reaching out!!
Refrigarating choped mozzarella would help it Cook and brown better bro! Try putting On some paper towel to the fridge for like 2h before making pizza to get rid of the moisture
Just doing my maiden pizza on this right now and came to see others using it. This guy ain’t playin. 😅🤟
Thie pizza looks great, and impressed by the extra crispy crust
Man, that is one gorgeous crust, Julian. Cooked up beautifully. 👍
Great step-by-step directions you make it sound so easy! Your final product yummy👏👏👏
Love that work surface! I think I have the same range! Lol. Oh, and peel!
My favorite with crispy crust 😊
Smooth with the dough stretch 👌 just got my ooni 16 , trying to learn as much as possible, definitely subscribing!!
Thank you for the support.
Awesome work.
Interesting dough sequence approach.
Basically you let the doug ferment (bulk + balls) BEFORE putting them on the fridge 👍
I usually do it the way around, mix it + fridge bulk + ball, and let them ferment at room temperature in that last 3 or 4 hours before cooking them.
Will try your way to see how it goes!
Hi Julian, just wanted to say I got a Roccbox over Christmas and yours was the first dough recipe I tried - it was fantastic, I’ll be keeping it in the locker and recommending it to others!
Can you see any issue with doing the first 7hr fermentation in the fridge to slow down the process so it can be done in 9 or 10 hours to avoid needing to get up in the night?
the only reccomendation i would have if you wanted to ferment at a cold temp would be to double the amount of yeast
Looks great!
Total newbie here, but I can’t work out the timing. Can we allow to rest for longer than 7 hours? At this point I’m having to wake in the middle of the night to ball my dough? What kind of timeline do you use? Eg start at 7am on a Tuesday for dough to be ready Thursday?
usually i have to wake up in the middle of the night time. if not, start the dough in the early morning. and yes, the dough needs time to have a long fermentation. the last 24 hour refridgeration is super important. and make sure the dough comes to room temperature before using... good luck!
@@julian_sisofo So something like this?
1. 7am to 9am - Make dough (water + salt) - Sit 2 hours
2. 9am to 11am - Add yeast - Sit for 2 hours
3. 11am to 6pm - So 2 hours after adding yeast, round the dough out nice and tight. Then rest 7 hours.
4. 6pm to 1am - stretch and fold and rest another 7 hours.
5. 1am to 2am - ball the dough up and rest room temp for 1 hour
6. 2am + 48 hours - then add to the fridge for 24-48 hours for maximum fermentation
Hi Julian, I'm trying your recipe. Just to confirm: two 2-hour room temperature rests, two 7-hour room temperature rests, and then refrigerate for an additional 48 hours. I got a little confused when you said a total of 48 hours at the end of your video. Does that include the 19-hour room temperature fermentation, or is it an additional 48 hours federating after the 19-hour room temperature fermentation?
so 2 hours after adding yeast, round the dough out nice and tight. then rest 7 hours. stretch and fold and rest another 7 hours. ball the dough up and rest room temp for 1 hour then add to the fridge for 24-48 hours for maximum fermentation. or just leave 3 hours to rise after the initial balling to use straight away. watch my original pizza napoletana video..."vera pizza napoletana"
@@julian_sisofo thank you for your reply and clarification.
How do you manage the flame step by step please?
preheat gozney to 400c for 1 hour on high flame. lower flame to low and ensure roccbox is at 400c exactly. bake on low flame. after turning the pizza and just before the pie is done, change to high flame to char top crust
@@julian_sisofo Thanks. Could you please clarify if the 400°C temperature reference for the Gozney oven is based on its built-in thermometer or an infrared thermometer aimed at the middle of the stone? Additionally, why does the preheating process require one hour to reach 400°C? My oven achieves that temperature much faster, within 15-20 minutes. Could it be due to a too-hot flame causing excessive black soot? Tha ks 🙏
hey Julian, How long for heating up the oven? Do you keep it at full blast all the time (preheating and cooking)?
i keep it on full blast until it heats up to 800 degrees. ill keep it on 800 degrees for another 20 minutes. im going to make a video on this soon. thanks for reaching out!!
Great video ! Are you saying after your process and fermentation the balls will keep in fridge for a couple days?
yes correct. they will last up to 2-3 days refridgerated
Refrigarating choped mozzarella would help it Cook and brown better bro! Try putting On some paper towel to the fridge for like 2h before making pizza to get rid of the moisture
Why did you add the yeast after you kneaded?
The autolyse was with only the flour and water with the addition of salt. I only wanted the flour to be hydrated before the dough was to rise.
"...transfer dough onto a work surface"
*Shamelessly yeets the dough onto the cooktop*
"Or make any surface work :/"