Julian, after fermenting the dough .. would it be possible to put in the fridge and ball the dough next day and bake it? Would it give same taste or better ? Just curious 🤔
Julian! I finally got the Roccbox on sale yesterday and it will be delivered tomorrow. Which one of your recipes do you recommend for a dough for a good margarita? Thanks for everything, by far my favorite cooking channel on RU-vid
Another great video. Can’t wait to try it. How do I get the semolina off after stretching I find it sticks to the dough no matter how much I shake it causing it to burn
did you check out my video "Best Flour Mix To Stretch Pizza!" ? My flour mix is great because the dough feels less sticky and doesnt leave excess flour on the dough once its stretched...
Pizza looks awesome of course, but that oven blew me away. Looks like a great Neapolitan electric oven, never heard of it before this video. Thoughts on the oven?
I absolutely love this oven. It's my go-to! Click of a button and that thing charges up to 750F in 30 minutes. The steam stays inside which gives it that leoparding effect. It's a beast.
That's the one I use mostly. Sometimes my local WF is out of it so I grab the TJ version. It's like $0.50 cheaper and nearly the same tasting. Dude my mozzarella bill is out of control.
Awesome man! I've been watching pizza making vids for years and your style is my favorite? May I request some vids? Compare diastatic malt vs no diastatic malt? BTW I've been messing around with adding vital wheat gluten to experiment with the protein %. I really like the results because it can hold more water and it prevents over fermenting. I went up to 16% but I think 15% protein might be the sweet spot.
If I were to ever use diastatic malt, it would be for new york style pizza. Im sure it benefits the dough! However its one of those ingredients not a lot of people have. Down the line, I will most likely test it out.
@@julian_sisofo, you've mentioned to lower the temperature when inserting the pizza to the oven, how much of Celcious that would be? Or should the baking continue at the highest temperature? Also, my oven is electrical without stones. Thank you!
@@ourgodisfaithful I am not sure about the base model, but sunmix have an “emozione” line that has an internal probe thermometer, a touchscreen and more features but is like $2200 for the 10 liter, those do 310rpm.
Just followed this as instructed but mine didn’t come out like his, after adding the 120ml of water while mixing and it didn’t ball up not at all. You just couldn’t handle it like shown in this video, I had to add more flour not happy at all.😢
you may need to cut the biga into chunks, add to a bowl, add all the water at one, mix and squish around with hand, and let that shaggy mix autolyse for 15 minutes. go back, mix by hand again, and another 15 minute rest. then go back and try to give it stretch and folds
@@julian_sisofo is there a downside to making the biga with all the water? I guess I'm trying to understand the point of the biga being dry and adding water later.
It will cook just fine. However, there might be more flop. It may come out like a thin crust roman style. With the NYC recipes, the oil helps the crunchiness. The sugar helps develop the browning color and tenderness. the semolina helps the firm structure and crust sturdiness. question. did you see my "New York Pizza Dough Recipe"? It has biga too...
@@julian_sisofo I did! Please try to make one like Miami Slice or Makers pizza in Toronto. I don’t get how these people get an ice fluffy but crunchy crust with a very strong base
This looks delicious! Do you use Hotplate for preorders? I've seen many market pop-ups using it, and it seems like a convenient way to manage orders and ensure customers get exactly what they want. Preordering would make it much easier for me to try your food!
Thanks for excellent recipe. This dough can stay in the fridge and still be good to bake pizza after 5-6 days of cold fermentation. I used different recipe with a bit of olive oil but switched to this one as this dough is more airy and not as dense as the one with olive oil.
This looks really good! Do you accept preorders through Hotplate? I've noticed a lot of market pop-ups are using it for preorders, and it seems like a convenient way to manage orders and ensure customers get exactly what they want. I’d love to try your food and preordering would make it so much easier.
Thanks for the video 🙏🏽 just a few questions if you don’t mind me asking. After 6pm second form and waiting an hour, Is it possible to bulk ferment in the fridge overnight without dividing into balls? I ask as I’m planning to make a large amount and would not have enough room in the fridge to store the proofing trays if divided. How long do you keep the dough in the fridge for overnight? And if I was able to bulk ferment overnight in the fridge, would I be able to divide the dough the next day and wait until the dough is room temp to use? Thank you bro
of course you can do that cold overnight bulk ferment. and yes. allow the dough to rest at room temperature at least one hour before dividing and shaping! enjoy
