Pizza Capricciosa - Would You Try It?

[@Thefastlane425]

The most underrated chef on social media.

[@julian_sisofo]

🙏🙏🙏

[@Born2Breed-Live269]

@@julian_sisofoIt's so true. There isn't another person on PizzaTube that provides as much useful information. So many others jump the shark with their recipes just to stand out. You understand your audience is a mixture of newbies who are looking for repeatable recipes, and sickos (like me) who are deep in the science of it. You got a gift dude, thank you so much.

[@mikegreen6837]

Literally the Bob Ross of Italian cooking

[@foodonfire3662]

Looks insanely delicious!

[@mechmat12345]

Glad to see someone who makes Neapolitan style that isn't afraid to load up the toppings every now and then. Sometimes more is more....

[@LaResistenciaEDC]

This look So great !

[@solo022667]

Another fantastic home work for me this weekend 🙌

[@SeaPancakes1]

My favorite pizza toppings!!

[@DobieCasa]

i need that oven, so convenient

[@geradvindicating9514]

Made your 3 hour dough recipe. Shit was fire 👌🏼my parents tried and told me to make it every weekend. Now I’m thinking about buying those portable pizza oven😁

[@julian_sisofo]

yess!!! you will be making real neapolitan pizzas in no time!

[@jhob7516]

Love these videos

[@ItzKamo]

2:30 bro got 2 mixers , while i can't afford one 😂, come on man... do a give away ahaha

[@Wupti300]

Can you share why you chose the Totoven over a Effeuno? I have 3 dough balls in the fridge right now, made with your latest recipe, looking forward to trying it!

[@julian_sisofo]

The Totoven is easier to use, you only have to set one temperature of the oven instead of worrying about the top and bottom deck temp like the effeuno. I set my Totoven around 800F and in 30 minutes it's ready. perfect undercarraige everytime and I believe the Totoven results with better leapording of the crust. But the Totoven has all of the power and voltage on the top that is why. It was designed to make better risen pizzas, with a moderate undercarraige that never burns, and the nicest crust.

[@Danny-is5if]

Hey Julian, what size is your Sunmix? It looks 10 litre. I'm looking to get a 6litre one

[@Ares0025]

Would try it but dont think i would like a pizza with eggs on it 😁

[@julian_sisofo]

hahah right! i always wondered why they put the eggs on it. but with everything together it is good.

[@AkshayBapat25]

Learnt so much from your videos! Can you tell me what is the temp of the dough ball before you to start stretching? I find that I have to wait 5-6 hours after pulling out the dough from the fridge before it can be stretched properly (at around 68 F or close to room temp).

[@Thefastlane425]

Depending on your climate, just bringing it to room temperature is good. 45 minutes and up to 2 hours

[@bensmith3040]

that dough looked great. ditch the graza oil though, that shit is nowhere near good enough for the price

[@engforu6295]

Recipe please...

[@mechmat12345]

"this is my favorite Neapolitan pizza dough..." From two weeks ago.

[@haKe110]

bah

[@Born2Breed-Live269]

Okay question time. Why do you knead the dough to full or at least near full gluten development when you're CF for 48 hrs? Theoretically a CF for that long would do all the work for you. You know way more me which is why I'm genuinely curious what you think.

[@julian_sisofo]

i always strive for a well developed dough that is smooth and round. it tends to trap more air in the crust. also the pizzas come out more uniform, round, airy, and leapord really well. cold ferment is more for the flavor, coloring of the crust, and convenience of retarding the dough due to your schedule