Vera Pizza Napoletana recipe. No knead method. No mixer. #pizza #gozney #roccbox #pizzarecipe
Пікірлер: 43
@tigeryan1378 Жыл бұрын
I like how soft and minimal he is talking, compared to the very loud and wordy Vito😅
@semsemakitchen7772 Жыл бұрын
❤❤❤
@boredengineeringentertainm4938 Жыл бұрын
I like Vito’s videos. I learnt how to perfect my pizza from his videos. If he wasn’t loud, I would not have heard him lol
@the.hungrylion Жыл бұрын
Great Work Julian, from a napoletano you are very inspiring !!
@julian_sisofo Жыл бұрын
Grazie a mille!
@punisher6001 Жыл бұрын
Great video! Thanks for share.
@roseanncadau6077 Жыл бұрын
Love those dough balls. Looks exactly like made in Italy🇮🇹 Bravo 👏🏻 👏🏻👏🏻
@Floatnride Жыл бұрын
Well done the dough looks amazing
@dinos22 Жыл бұрын
Mamma mia, che bella pizza, bravo!
@Zursen Жыл бұрын
Nice! I have a roccbox as well and it's fantastic. But you did a great job with the home oven pizza, crispy crust!
@mariomejia3608 Жыл бұрын
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 👏👏👏👏👏
@semsemakitchen7772 Жыл бұрын
Welcome my friend thanks for sharing good luck ❤❤❤
@user-kc4vw4rp7c4 ай бұрын
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_sisofo4 ай бұрын
thank you for this message !! enjoy!
@semsemakitchen7772 Жыл бұрын
Sooooo thanks thanks ❤❤❤
@inocenciotensygarcia1012 Жыл бұрын
I loved your video
@hina01827 күн бұрын
❤
@alge33994 ай бұрын
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.
@AXR979 Жыл бұрын
Sounds like Lex Fridman found his true calling
@adrianherth949711 ай бұрын
Should I double the amount of yeast if I double the recipe, or still go with 0,5 because of the long fermentation? Thanks
@HB1840 Жыл бұрын
Salt should not be included during Aurolyse...
@shangp Жыл бұрын
Can I ask what is your room temperature? Is it fairly cool? Thanks! Great video.
@camseeber Жыл бұрын
I am guessing 78F or 25C. He shows the temp of the "room temp water" at the start.
@shangp Жыл бұрын
@@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 Жыл бұрын
@@shangp yeah I do wonder how much humidity comes into play as well. Where I am we can range from 20-30c (higher in summer), and today 70% humidity.
@shangp Жыл бұрын
@@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).
@coxhardy8 күн бұрын
Hi Julian! Does it matter if i rest the dough in the fridge for more than 48 hrs? Thanks!
@julian_sisofo8 күн бұрын
as long as your fridge is cold and between 37-41 F you are fine
@coxhardy5 күн бұрын
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
@user-fw7td9bn2n Жыл бұрын
If i use brewer’s yeast how much do i need?
@julian_sisofo Жыл бұрын
im unsure. why dont you give only 1 gram a try.
@mrkhan5138 Жыл бұрын
Have you noticed, in the home oven it doesn’t come out as soft? You think it‘s due to heat?
@julian_sisofo Жыл бұрын
It takes longer time for the pizza to brown properly in the home oven - therefore it dries out more
@mrkhan5138 Жыл бұрын
@@julian_sisofoThat makes sense
@lindaponzetto8096 Жыл бұрын
I can’t find the calculations in standard US amounts. Can you send me the exact amounts in cups/ teaspoons please?
@boredengineeringentertainm4938 Жыл бұрын
Best you measure them using scale.
@thujavon62 Жыл бұрын
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.
@user-kc4vw4rp7c4 ай бұрын
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_sisofo4 ай бұрын
7 hours, flip, another 7 hours
@user-kc4vw4rp7c4 ай бұрын
@@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
@ChrisTopheRaz2 ай бұрын
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.
@Rimskycisar Жыл бұрын
Nice but your missing pineapple!
@rickdaystar477 Жыл бұрын
Watching this video I've learned I use too much yeast and rush the fermentation period.