WOW Juian great / outstanding results, tools, and cooking for the home set up. You really master the at home oven cooking. That baking steel , max temp to broil technique is ON POINT. Also the tools used and steps are just right. well done and thank you you for sharing this Please upload to your social media to create awareness of creating REAL pizza at home not just only comercial low quality garbage pizza. the restaurant plastic containers for home fridge storage fermentation is the BEST. Personally I think the rock box is too small and it get too hot and the flame get too close to the pizza hence the extra heavy charing on sides and bottom . I also get why you cut the moz in chunks and not in julian style. bravo Also that fig proshutto pizza is delightfull. I can see elevating it with a wood fire oven and top quality small bath ingredientes from farmers to home. WOW WOW WOW. grande Julian 👏👏👏👏👏
Thanks Julian, I tried this yesterday and it came out really well. I used Marriages Canadian 15% protein OO flour and the crusts were nice and puffy, will defo give this another go and try the Caputo Pizzeria flour and see if that is any better or worse. Nice one, keep the vids coming
Julian, did you reserve a bit of your total water from the recipie to add to the yeast? Watched the video a few times and no metion. Im guessing you did otherwise you would have mentioned extra grams of water with the yeast correct? Thanks for a great video! Will try it out. 🇮🇹 I saw the reserve... My bad.
Thanks Julian! I made the pizza and it turned out very good! The crust was the only thing I struggle any suggestions? I am making it in a conventional oven and I add a stone to increase the heat
@@camseeber good call. I missed that. Where I am room temp is about the same these days. I’ve tried 0.1% yeast and the dough def cannot last as long as the video, it would have over proofed with that many hours in room temp. I left it out for an hour and moved it to a wine fridge that cooled it down to 17C.
@@camseeber humidity roughy the same here. I am sure it makes a huge difference but I haven’t made pizza in anywhere materially less than that so really don’t know. I recently took yeast up to 0.2% so it moves faster, had great results with a 72 hour proof (24 in wine fridge and 48 in fridge).
I am trying this at the moment. I am confused tho as on your website it says 7hrs bulk ferment, flip, then another 7hrs bulk before balling? In this vid it says 7hrs bulk ferment only?
@@julian_sisofoThank You Julian much appreciated. I’m starting the dough today but temp here is around 62- 67f so may take a bit longer. I’ll post back up and let you know how it goes
Buy a scale one time it will last you a long long time. If you make 50 ponds of dough maybe, but for just little dough grams is the only way by percent.
Adding salt to an autolyse is a controversial topic! Culinary science would suggest that gluten formation won’t happen to the degree that you’re looking for with added salt, but some people believe this is not true. I have thought and great depth about this. How to incorporate the salt and the yeast into a proper autolyse. You just have to play with percentages in doing what you did with the yeast, but maybe also the salt. Or, maybe I just need to experiment with putting salt into my autolyse and see what happens.
