Hey there, I just discovered your channel. I'm a pizza hobbiest that is starting to do events. Love your channel. I'm constantly tweaking my sourdough recipe. Also I love to cook and love love italian food. Your videos are simple, informative and not all about you. Thank you!
Superb video, thank you so much. Just got a Cozze 13" Electric pizza oven and I'm looking to perfect my recipe for the dough. @5:42 the way you stabbed the cornicione got me laughing out loud
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.
Julian amazing recipe and techniques of combining the sourdough and flour and autolyse, etc. Would appreciate , at some point a video on your technique of stretching a pizza dough ball, as that is also super key in forming an even thickness pizza. Also would like to see a video of how you control the flame in the Roccbox or Ooni to cook a Neopolitan or any pizza. TY again.
Thanks for this - turned out great. Have a question - if i wanted to double this recipe, do i scale up the amount the sourdough accordingly? Meaning, use 180 grams, or do i keep the amount of sourdough relatively constant?
I would mix the dough by hand, rest for 30 min. Stretch and fold. Rest another 30 min. Stretch and fold again. Rest room temperature 12 hours. Then ball them up and refrigerate overnight.You need your bulk ferment to visually double in size! Hope this helps.
After about 12 hours (or when you see double in size on the bulk ferment), if you continued with room temp ferment in dough balls (and skipped the fridge), how many more hours would you think until the dough balls are ready? Or is it a matter of when you see that the dough balls are visually puffed up? Thanks. @@julian_sisofo
man, that was amazing. love it. curious about how you make your tomato sauce, if you would be so kind as to instruct. also, how do you like your gozney?
i have a video explaining my tomato sauce recipe. "how to make pizza sauce" and i love the roccbox - best pizza naples style at home or even anywhere... its portable!
Great video! Thanks for sharing. How many hours do you think it would take if the whole process (bulk ferment, time in dough balls) was all room temperature and your average room temperature was around 72-73 degrees F? Thanks.
Do you prefer the flavor profile of this pizza or the poolish recipe one? Edit: also, do you always use 20% starter or have you played around with 5-15%?
Hi, what kind of flour is better for that long fermentation? I see 12g protein flours made of soft wheat\ 14-15 g protein ones soft wheat or sometimes 14 g but hard wheat types. all af them can be marketed as pizza flours too :D That would you say?
If using a dough machine, can I skip the stretch and folds and start with the 1h + 3h bulk fermentation at rt? Thanks for the recipe, looking forward to try it out myself :)
Using hours might give different results depending on how active the starter is and the ambient temperature. Do you have any other signs you are looking for to tell if it ready for the next step? Volume increase etc?
What's the thought process on degassing the sourdough dough when you don't do it on your others? I've never really nailed sourdough pizza and wondering if degassing could be my missing link.
degassing gets rid of unwanted, thin air bubbles when stretching. i do this to prevent the dough from having holes or thin spots when pressing out the pizza.
Okay question for you. If I were to want to do a longer cold ferment with this, say 72 hours. Would I scale the starter percentage down from 20% to around the 5-10%?
