Margherita Pizza using Petra 5063 (in the Roccbox by Gozney)

[@MrChristopherMolloy]

Beautiful looking pizza! You definitely run one of the best pizza channels on KZbin!

[@julian_sisofo]

thank you!!

[@JOEYD2006]

Great job as always, Julian. Thank you for taking the time to share.

[@Adasrast]

One of my favourite KZbin channels, and definitely best pizza 🍕 channel

[@julian_sisofo]

🙌🙌 thank you for the love

[@mikegreen6837]

Another banger! Learn so much from your channel - truly talented chef, thanks!

[@julian_sisofo]

thank you!!!! 🙏

[@SeaPancakes1]

Awesome video! I've learned so much from watching your channel, you're definitely the best pizza channel on KZbin!! 🔥

[@julian_sisofo]

thank you means a lot 🙌

[@chiefetwful]

❤ keep the videos coming bro

[@icemangresham]

By the way, keep the experiment going Keep trying new things every day new techniques. It only makes you smarter..

[@highlow8875]

Hello, another great tip for a flour - looks fantastic too, thank you very much. What do you think is the best flour for a Roman pizza and a Neopolitan pizza? Best regards

[@FernandaCaiado]

Wonderful

[@MrChristopherMolloy]

I'd love to see a blind taste test between this and the least expensive supermarket-brand Bread Flour you can find ✌️

[@donalfredo5958]

Question what size (contents) are the plastic boxes where the dough goes in the fridge? Your videos are great and easy to cook

[@mrgilboa]

Great video, thank you, amazon do not carry that flour, can you share where you got it?

[@guykomash1856]

Amazing! I'm curious, how much time do you typically allow for the balls to rest in room temperature before you start cooking? 🙏🙏

[@julian_sisofo]

1-2 hours

[@maurogpsvjs]

Wow men amazing pizzas. I was wondering if is posible to really make 12 inch pizzas in the roccbox. You clearify that question perfectly, amazing performance and technique. I might get one a soon as i can. After this is imposible not to subcribe. Regard from Argentina.

[@mariogonzo1610]

was the poolish and biga made with this type flour as well? I guess the point of my question would be, can poolish or biga be made using type 0 flour or does it have to be 00 only?

[@chiefetwful]

Is this the only type of flour you use? Or will Type 00 work as well?

[@julian_sisofo]

This is a 00 flour! Just made by a certain brand. Any will work!

[@Oliver-dc3sq]

Would you ball earlier if doing a large batch?

[@julian_sisofo]

i never prefer balling the dough early. it suffers the quality a lot! your dough wont rise and feel light and puffy. but its up to you.

[@Oliver-dc3sq]

thanks for the knowledge! @@julian_sisofo

[@rukiyeteber7684]

Hello, I couldn't find the recipe. Do you have a recipe?

[@julian_sisofo]

"Ultimate Pizza Dough ( Biga and Poolish )"

[@khodayehrangekaman315]

Where is your recipe please ❤

[@MrChristopherMolloy]

I just picked up a kilo of Casillo "Manitoba" Tipo "0" for $3. Have you ever used 100% "Manitoba" flour for pizza? I suspect it might behave very similar to this Petra 5063. Any thoughts?

[@julian_sisofo]

that flour is going to have a higher gluten content. i think you should still give it a try. i used to use that exact flour for pizza when i first started out in italy!

[@MrChristopherMolloy]

@@julian_sisofo Thanks, I will. I wonder if it's much different than Bread Flour?

[@MrChristopherMolloy]

... actually, Bread Flour has malt in it, and this Manitoba Flour doesn't, I think? Are there any Italian flours which have a malt component?

[@betulciftci1930]

Do they only come in 12,5 kg packages😫

[@julian_sisofo]

i have the 12.5 kg pack... im not sure if they have other options

[@SOLLAIUSA]

Hi Julian! Any place/link in US to get the 5063?

[@julian_sisofo]

amazon should have it!

[@SOLLAIUSA]

@@julian_sisofo Found in NY but all out of stock Tks

[@MrChristopherMolloy]

@@julian_sisofo It doesn't. I'm curious to try it, but not if it's wildly overpriced like some imported flours can be. I also noticed it's a "Tipo 0" flour as opposed to the usual "Tipo 00", which I'm not a stickler about, but it is interesting. I'm no expert, but I think the difference has something to do with ash content; and I'm also under the impression that it's roughly the equivalent of American Unbleached All-Purpose Flour in terms of performance, which is also curious if I'm correct. That being said, high-quality Unbleached AP Flour is perfectly capable of making excellent pizza dough, but my flour of choice is usually a Bread Flour like Bob's Red Mill (just to make myself feel better), but Pillsbury or Gold Medal seems to perform near identically in my oven ✌️

[@khodayehrangekaman315]

You ❤ are absolutely amazing Just Awesome 👌🙏🫶🫶🫶🕊️🦅

[@icemangresham]

One question why use scissors to cut the pizza I know the Italians do it. To just wondering!!

[@julian_sisofo]

it doesnt crush the crust like a normal round pizza cutter would... sizzors help it stay airy

[@yorgansion741]

OUPS….le pétrissage

[@khalsalesforce]

I'm impressed with your effort, and to make it even better, I'd like to invite you to send KHAL one of your own cooking tutorial videos.+*/*/-*/