Contemporary Pizza Dough Recipe (Extreme leopard crust!)

Enjoy my best and latest pizza dough recipe! Here I combine both biga and poolish to create a dough with no added water or flour. The hydration becomes a perfect 70 percent! This has never been done before. Let me know what you think.

[@breichard100]

Love your videos! Look forward to tying this one, thanks for sharing.

[@jamesmoore3365]

Looks delicious. Can't wait to try it.

[@mikegreen6837]

I’ve learned so much about pizza from your channel - can’t wait to try this recipe once the weather gets nicer in my area!

[@johnlocke3481]

Major thumbs up and subscribed. Can't wait to see the video about the flours you use, especially on the peel and when stretching the dough.

[@daniellandes8927]

You have simplified a process that others have made overly complicated. Thanks so much!

[@27mmassa]

As always julian great looking dough pizza recipe

[@aigartua]

Superb looks!

[@rodrivila09]

great vid!! Ill be trying this one this weekend 🤘🏼🤘🏼

[@shinecurious]

Wow Dude, I've seen a lot of Pizza Tutorials, but the elegance of your recipes are phenomenal, thanks for giving these away!

[@foodatasty]

look so very yummy , make me wanna taste it so much.

[@gianniballarin1835]

Bravissimo👏👏👏

[@alejandromedario8740]

Fantastic pizza!!!!! Thanks

[@davidcote1597]

Fantastic 👍

[@savedbygrace6396]

I think I will try this..tnx

[@robertotoy5586]

Amazing video Julian, honestly I've seen several (and I mean it) videos about neopolitan and one you did like a year ago really changed the game for me, now this one seems like something I should definitely try! I mean, how can you make a better pizza than that? There is no way!

[@michaeljensen1123]

Subscribed! This dough looked insane!

[@Ecohen52784]

Looks amazing 🙏💕🍷

[@LaResistenciaEDC]

Im gonna try this formula 🔥

[@Malklaw]

Best pizza yt channel ❤

[@RajnaTMS]

Incredible as always! 😊❤

[@julian_sisofo]

Thank you! 😄

[@em8498]

awesome

[@palmermarquez]

Thanks a lot bro!

[@dahir1992]

Dope! Thanks

[@palmermarquez]

Bro just changed the trajectory of my life/cooking career with one video.

[@kgoquingco]

wooow

[@sonicboom2000]

Love it. Been doing this for about a year now. Fools those who think it’s a sourdough, but I don’t have to babysit a starter for 6 years

[@jagavi9822]

Just subscribed! Awesome

[@JamesRavel]

Very interesting approach for the pizza dough. Could you share the recipe? I would love to try

[@nickdicarlo2633]

Looks amazing! Sorry if questions have been asked before. I use Caputo yeast, i think that is IDY as opposed to ADY, can this be used? Can I also just double the quantities for twice the yield of total dough (like to make 6 balls usually). Just purchased a Spiral mixer so excited to try this!

[@latracheamine6191]

The best Italian chef

[@ChefNishBish]

youre too good

[@theasimbharwani]

Bruh. Now that's pizza dough. 🎉🎉

[@highlow8875]

Hello, as always a great video to follow! Which flour did you use for this? Thanks and best regards

[@julian_sisofo]

i used caputo 00 blue pizzeria flour

[@andrewtrinh7144]

Truly best pizza channel. What Home dough spiral mixer do you recommend?

[@julian_sisofo]

i have the sunmix 10. there is even a smaller mixer. i absolutely love this brand. check out pizzagoods.com and you can even get 10% off using " julian10 "

[@alge3399]

Thanks for sharing. Will definitely try out this style. Now to throw away my K.A planetary mixer and get a spiral mixer. This is the way to go if you do alot of bread making. Its a huge difference in gluten structure, and baking results... I asked a few pizzaiolo's and they say it doesnt matter. I dont believe it after looking at comparison videos, and restaurants in Italy that use these mixers.

[@julian_sisofo]

i like this attitude. you are right. it really makes the difference!

[@lukerpl]

I've tried your recipe with Kitchen Aid mixer (the smaller one) with spiral hook. The results are promising but... At first things i liked: - the ingredients are already pre-mixed and cold. So You dont have to stand over mixer and pour water little by little. You can also mix everything a bit longer before reaching max temp. - the gluten i get was really good. Maybe not as good as in your movie, however comparing to other reciepes with KA it gave best results so far - amounts in recipie are perfect for my KA. The mixer is not strugling and dough is not climbing up on hook The bad things: - the bigga and poolish consistency are so different that KA cannot smoothly mix them togethet. In final dough there were some little hard pieces of bigga which ruined my pizza. Probably I did not mix the bigga well or I left it in friedge for too long (7h+24h) and it finally dried out too much I will give defnitely thus reciepe a second try...

[@madhuganesh9460]

Is your container leaking air by any chance? Why is drying out?

[@mrgilboa]

Hi Julian, im doing your poolish method, and im very happy. Did you feel a flavor difference? How long before baking you took it out of the fridge? Tnx

[@julian_sisofo]

2 hours to take the dough before baking! flavor is nice, mild, and texture is fluffy and delicious!

[@-offgrid4825]

That's amazing. What flour do you use?

[@julian_sisofo]

caputo 00 pizzeria blue

[@siferuk]

What speed on the mixer? best to keep it low so it doesnt heat up as much? cheers great vid mate

[@julian_sisofo]

i use high speed and keep the dough inside at a cold initial temp

[@GavM]

I’ll be giving this a go over the Easter holidays. Is there a write up of the recipe by any chance?

[@s.b.7772]

Would also love to be able to have a written recipe

[@ChrisPeppas]

It looks amazing! Can i try this recipe without a mixer? Or isn't going to work?

[@julian_sisofo]

may not work

[@JustinKelly_AU]

I've done biga and poolish by hand. I'll try it with this but just won't refrigerate before bulk.

[@elusive4942]

Hello Julian. Please, say Me. When you put the dough in the refrigerator for 72 hours, does it need to be taken out and stretched to form the gluten?

[@garodemirjian6009]

Great video Jillian, I'm trying this recipe tonight. Do we just double both the Poolish and the Biga recipe to make a total of 8 pizza's?

[@julian_sisofo]

Yes you can! Double everything

[@ramshimon4393]

Looks great! Question: what are your RT and fridge temperature?

[@julian_sisofo]

room temperature 70-75 F fridge temperature 35-45 F

[@ramshimon4393]

Thank you, will definitely give it a try!

[@frankazzuri8984]

Which flower do you put on your working surface when cooking? And when you put the individual balls for the final step of the ferment do you put olive oil in the container

[@julian_sisofo]

yes i put olive oil just a little bit. i will make a video on what flours i use

[@BigD-bw5ck]

I noticed you are using a non-perforated turning peel. I see other pizzaiolos use perforated peels and wonder if it makes a difference. Theoretically, the perforations in the peel allow the steam to escape which would keep the bottom crisper but I wonder if it makes a noticeable difference in practice. I'd love to hear what you think about perforated vs non-perforated turning peels!

[@julian_sisofo]

depends on how much you are willing to spend! perforated are definately better! but doesn't neccesarily make the "crispy" difference...

[@AS-ti8gf]

Hi Julian! Can you tell me, If i use fresh yeast instead of dry yeast for poolish, then how much should i use?

[@thujavon62]

100 g fresh = 50 g active yeast = 40 g instant dry yeast and play with the rule of three

[@dudu160491]

Last question: after the 72hour fermentation, stretch the dough right out of the fridge? Or let the dough ball rise/room temperature? Thank you again

[@julian_sisofo]

this is the trick, you NEED to let the dough come to room temperature. at least 1-2 hours from the fridge

[@dudu160491]

@@julian_sisofo thank you so much for all your answers.

[@juan3druiz]

It is possible to use same recipe in a home electric oven+pizza steel? Of course pre-heating the oven and pizza steel to the max setting. Probably won't get the leopard skin but at list fluffy and crispy?

[@julian_sisofo]

ohhh yea will work amazingly! i will make a video soon on how to utilize your home oven to make neapolitan style pizzas

[@juan3druiz]

@@julian_sisofo Awesome! Looking forward to it! Hopefully it will be detailed and explained step by step

[@JohnnyBgoode-xi1cw]

Hi i used the exact quantities you used with the same 00 flour, my dough seems quite wet and sticky and doesn't seem to hold its shape as well while trying to ball up for the bulk fermentation, I kneeded in a mixer until I reached 70°f, is it possible to put back into the mixer after the dough has cooled to try get a better structure to the dough?

[@jacktiffin7695]

Curious about this also as I’ve just had the same issue

[@breichard100]

Just to clarify the timing, is it 7 hrs room temp then 3 x 24 hrs in the refrigerator for the 72 total?

[@julian_sisofo]

Yes the biga and poolish need 7 hrs room temp, and at least 12 hours in the fridge. Then the rest as you said

[@Milesboy86]

Did you line the pots with olive oil at the end? Thanks

[@julian_sisofo]

yes the containers, very little oil

[@VillaDolceVita1]

Nice! How much salt do you use ?

[@julian_sisofo]

2.8% per recipe. this recipe is 13.78 grams

[@69avas]

I look forward to trying this with that 2.8% salt.

[@janetc5716]

Hi, did you pre-cook the pizza crust before using the outdoor oven?

[@fvtown]

He does not

[@Cander9966]

After the 72hr fermentation, do you take the dough out and let it come to room temp or do you straight away start making your pizza?

[@julian_sisofo]

bring to room temp!

[@mrgill4565]

Can you list the ingredients for both the Biga and poolish?

[@ricos5301]

Ciao Julian Poi mettere il tempo del Impasto della Biga, Polish fino alla fine della Pizza

[@driss1227]

On the final day, how long before you baked the pizza did you take the flight out of the fridge?

[@julian_sisofo]

2 hours

[@laurels226]

Which brand active dry yeast do you use? Thanks in advance

[@julian_sisofo]

Fleischmann's

[@dudu160491]

My pizza oven reaches 350° celsius (660F), is this temperature enough for this recipe ? Or should be higher? Thanks

[@julian_sisofo]

yes! seems to be perfect!

[@GilTricker-th9tu]

Looks great thanks for sharing. I have a couple of questions I'd like answered, please. "place dough in fridge until next day" How many hours in fridge? The reason I ask is because the final--dough balls into the fridge, you don't say how long for? Only saying...."for that TOTAL of 72 hours". Thanks again.

[@julian_sisofo]

until the next day, 12-24 hours. the recipe should total 72 hours fermentation

[@amir17]

What about poolish & biga + sourdough recipe? That would be interesting

[@julian_sisofo]

ong literally would be sooooo interesting!!!! haha i may try this! credits to you of course

[@sweetpain3770]

Will try it but help me.out what is 00 flour will Google it also

[@jeysonhodgson9019]

Tkns! What flour do you use? Brand i mean

[@julian_sisofo]

caputo 00 blue pizzeria flour

[@Jsa1012-gv2dc]

I've read that 72 hour bulk cold ferment has no significant difference whether using pre-ferments or not, what is your opinion on this?

[@julian_sisofo]

i get better leoparding with a 72 hour ferment. also, i mainly do the 72 hour ferment because it is easier for my schedule.

[@joejohnson3998]

Are you letting the dough sit at room temperature prior to beginning to work the dough?

[@julian_sisofo]

yes

[@rodrivila09]

Hi, how do you got the biga to dissolve on the dough?..my dough is all lumpy with chunks of biga 😔 i mixed it for 10min. im still making the pizzas tomorrow LOL!!

[@julian_sisofo]

did your biga look like mine? i roughly mix my biga by hand. it looks like shreds and i make sure all of the flour is hydrated with water

[@rodrivila09]

i belive so, looked the same. ill be making sure full hydration for next time, as i just shaked it on the container

[@shinecurious]

After fermenting the doughballs for 72h, do I take them out and wait until the reach room temperature?

[@julian_sisofo]

yes

[@majki112233123]

which spiral mixer do you have?😊

[@julian_sisofo]

Sunmix 10

[@simonkenyon-rivard1218]

Would it make a difference to add honey in both biga and polish ?

[@julian_sisofo]

yes. i do not suggest it at all

[@MicheleFalsetto]

What is the perfect temperature for the rockbox to make these pizzas ?

[@julian_sisofo]

800F

[@andysen1987]

Can i use the dough after a total of 72h fermantation straight out of the fridge? Or should i leave it a few Hours at room temp before i make my finał pizza?

[@julian_sisofo]

You need to leave the dough out at room temperature at least an hour before baking!

[@andysen1987]

Where i can buy the small dough Ball Container? Do you have a link?

[@toml6535]

Also good to make without machine?

[@alge3399]

If you have a K.A mixer like me don't use it. Kneed it by hand autolease method with stretch and folds. If you make breads or pizzas alot, invest a spiral mixer. I am in the process.

[@julian_sisofo]

you can definately try, but it may be tough

[@dudu160491]

Can i make it using a standard mixer?

[@julian_sisofo]

yes!

[@samba7772]

Could you please tell me if you put olive oil in the dough?Thenks

[@julian_sisofo]

no olive oil in the dough!!!!!

[@samba7772]

@@julian_sisofo Thank you very much.

[@adamczapla1346]

Hi, how long should I keep biga and poolish in the fridge? Until the next day, but how many hours exactly? 24?

[@julian_sisofo]

12-24hrs

[@adamczapla1346]

@@julian_sisofo ok cool thanks

[@cbr600rrhonda8]

Hi.. can i make the dough with all purpose flour?

[@julian_sisofo]

if believe you can. just take out some water to lower the hydration to 65%

[@marlenesundberg7804]

I buy my dough from the local pizzeria 👍🤗

[@terngterng9467]

What flour did you use for this recipe

[@julian_sisofo]

caputo blue pizzeria 00

[@fvtown]

Total time for this recipe is 5 days, am I getting that right? 7 hrs room temp, fridge overnight, mix, ball, fridge overnight, divide, ball, fridge for 3 more days, then let come to room temp and cook? Or did you mean for the last fermentation step to be 1 day, aka 3 days total? Sorry for being a pedant.

[@m2shaves]

It’s three days total

[@julian_sisofo]

the last fermentation is for 1 day!!

[@athleticfightteam4229]

How many grams salt?

[@Mandance]

What if you don’t have a mixer and only have a baking steel and normal oven?

[@julian_sisofo]

i never tried mixing by hand. might be sticky

[@sherifallen4217]

Do you stretch it with corn flour or 00 flour?

[@julian_sisofo]

i have a video explaining my flour mix

[@julian_sisofo]

title is called "best flour mix to stretch pizza"

[@MrChristopherMolloy]

Why is balling up the dough before bulk fermentation important?

[@julian_sisofo]

because this dough likes to relax and spread out. i give it initial strength by balling it up. this way, i dont have to give any tension folds later

[@MrChristopherMolloy]

@@julian_sisofo Thank you 👍

[@JOEYD2006]

Great job as always, Julian. Can you put a link for where you purchased the plastic containers/lids you use for the dough balls? Thank you

[@frankazzuri8984]

What did you cook at temp wise

[@julian_sisofo]

800F

[@frankazzuri8984]

@@julian_sisofofor how long?

[@alge3399]

Julian 75% total hydration?

[@julian_sisofo]

i think like 71 ish percent

[@dipumiah]

I notice you didn’t add honey. Would that make any difference ?

[@DashGoGo718]

Curious who actually made this and achieved good results? Dough was way too wet to handle out of mixer. Is there a rest period that is missed on the clip?

[@smithshaw1151]

What if you don’t have a mixer?

[@julian_sisofo]

i dont know if this recipe will work

[@jackdavis8786]

Looks great but need a dough mixer 😢

[@Hondalove73]

Which is better the 100% biga recipe or biga and poolish recipe

[@julian_sisofo]

100% biga

[@Hondalove73]

@@julian_sisofo on that second biga video was it a total of 5 days of fermentation or 4?

[@franekpodborski8717]

I'm having trouble with the dough after mixing the preferments. It's super sticky and doesn't hold its shape like yours. I don't have a standing mixer, I only have a hand mixer with small dough hooks that can only go so far.

[@julian_sisofo]

yea this recipe is specific for dough mixers...

[@wallyxp5720]

I tried this recipe to the exact quantities and my dough came out very very wet, anyone else have this issue? Had to add 200g flour so it was work able

[@julian_sisofo]

what flour do you use?

[@IlyesBouzid]

This receipe should give you 70% hydration, if you use a strong flour (12-13g protein) like caputo pizzeria it should be just perfect, alternatively if the flour is weaker you could reduce hydration to 60-65%…

[@alby.dangles]

Exactly the same experience here. Not sure I'll bother to try again with a different flour/hydration ratio given what a complete disaster it was.

[@wallyxp5720]

​@@julian_sisofocaputo 00, blue and white packaging

[@AH-ij9fm]

like the video. Just wish you had written instructions.

[@julian_sisofo]

i have a website. juliansisofo.com

[@johnnybrix717]

Bro you might be the single best pizzaiola I’ve seen. Your work is beautiful. Question. Is it possible to achieve that type of elasticity in the dough with a planetary kitchen aid or can that only be done with a commercial spiral mixer?

[@julian_sisofo]

no. kitchen aid works just the same! i used to use one for many years. i started making larger batches recently - this is why i changed mixers.

[@johnnybrix717]

@@julian_sisofoyou’re the man, thanks.

[@user-eg1ww2md3m]

🦾🦾🦾🦾

[@DixonCox-hg8bn]

Do you prefer this over your Poolish recipe?

[@julian_sisofo]

yes

[@DraftDodger69420]

So biga without a mixer is a straight time suck nightmare. Would you recommend just doubling your poolish if sans mixer? Also wild recipe with a poolish/biga mix. Love the experimentation.

[@IamLickurG]

At what temperature was this pizza baked? Does such a furnace really heat up to 400 degrees Celsius or higher?

[@julian_sisofo]

yes. this is gozney roccbox at 400 C

[@IamLickurG]

@@julian_sisofo thanks 👍