It feels wrong to say but I have to give the crown to a new dough recipe on the block…
Julian Sisofo's OG Poolish has been dethroned!
I found this up-and-coming channel on YouTube, he is a Pizziaolo from Naples who is teaching in France. Excellent little channel on YouTube with some great videos.
Link to The Neapolitan in the Alps:
https://youtu.be/xR5zLOAyoVk?si=CYAe_D91QRCIzMWW
Measurements included…
It is a 2-hour room temperature bulk ferment, and then 24 hours in the fridge. Followed by balling up, 2 hours additional room temperature then final 24 hours in the fridge.
Gave it 2 hours out of the fridge until it reached room temperature.
70% hydration and for some reason very easy to work with. Ingredients are the basil, San Marzano and cherry tomatoes from my garden followed with whole foods fresh mozzarella ball and graza extra virgin olive oil.
Is cooked in the Gozney Roccbox 900f for just over a minute.
Unbelievably light and delicious. My older son says it is the best recipe yet and I'm about 100 deep.
by skylinetechreviews80
2 Comments
Awesome looking pizza! Great steer to the YouTube channel, thanks.
I travelled through Montgenèvre in the Alps – France side but nearly Italy. Pizza place there was run by a Naples dude and was epic! He also had another restaurant down the hill over the Italian border which you can park overnight in the carpark. Lovely people and superb pizza looking just like this ❤️
I’m convinced that at this point you could make amazing pizza without any recipe at all!