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.

Biga:

.5g yeast
146g water
292g flour

Poolish:

.4g yeast
200g water
200g flour

Dough:

13.78g salt

[daniellandes]

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

[johnlocke]

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.

[shinecurious]

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

[jamesmoore]

Looks delicious. Can't wait to try it.

[robertotoy]

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!

[sonicboom]

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

[JamesRavel]

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

[fromsicily]

Hi Julian, just came across your channel directly from Italy and you make very nice pizza. Bravissimo!

[rodrivila]

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

[CraveFlavor]

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

[alge]

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.

[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...

[mikegreen]

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!

[ginko]

Julian like always a superlative work. Do you have a link for the containers you use for the dough balls? Thanks

[breichard]

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

[mmassa]

As always julian great looking dough pizza recipe

[foodatasty]

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

[JohnnyBgoode-xicw]

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?

[GavM]

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

[tonimito]

Great idea to mix both. Have you added olive oil ?