ok... you NAILED it!!

Thanks for excellent recipe. This dough can stay in the fridge and still be good to bake pizza after 5-6 days of cold fermentation. I used different recipe with a bit of olive oil but switched to this one as this dough is more airy and not as dense as the one with olive oil.

Smart easy instruction to make and follow. Much appreciated.

Excellent recipe. Thank you!

Hey there, I just discovered your channel. I'm a pizza hobbiest that is starting to do events. Love your channel. I'm constantly tweaking my sourdough recipe. Also I love to cook and love love italian food. Your videos are simple, informative and not all about you. Thank you!

this looks amazing! Will try it for my next pizza session!

Stumbled onto this. Good video man! Like the idea of using the glass top as a prep surface smart!

Looks absolutely amazing. I will have to try this recipe 🍕🍕

Quite well done.

Superb video, thank you so much. Just got a Cozze 13" Electric pizza oven and I'm looking to perfect my recipe for the dough. @5:42 the way you stabbed the cornicione got me laughing out loud

Julian amazing recipe and techniques of combining the sourdough and flour and autolyse, etc. Would appreciate , at some point a video on your technique of stretching a pizza dough ball, as that is also super key in forming an even thickness pizza. Also would like to see a video of how you control the flame in the Roccbox or Ooni to cook a Neopolitan or any pizza. TY again.

Hey great recipe! I have a question though, what temp water do you use?

Thanks for this - turned out great. Have a question - if i wanted to double this recipe, do i scale up the amount the sourdough accordingly? Meaning, use 180 grams, or do i keep the amount of sourdough relatively constant?

This is exactly what I mean when I say pizza is my fav dish 🙈

Do you prefer the flavor profile of this pizza or the poolish recipe one? Edit: also, do you always use 20% starter or have you played around with 5-15%?

Nice video. Was there any sourness to the pizza when tasting it? Do you prefer this or Poolish or biga preferments?

Thanks Julian, another amazing recipe. How would you adjust timing if using only 5% sourdough starter?

man, that was amazing. love it. curious about how you make your tomato sauce, if you would be so kind as to instruct. also, how do you like your gozney?

Great video! Thanks for sharing. How many hours do you think it would take if the whole process (bulk ferment, time in dough balls) was all room temperature and your average room temperature was around 72-73 degrees F? Thanks.

Hello thanks for the recipe ! Does it matter what flour is used to feed the starter ? What is the hydration of the starter ?

Hi…. On your sourdough, is that a true 7 day starter or 24-48 hours?

Hi, what kind of flour is better for that long fermentation? I see 12g protein flours made of soft wheat\ 14-15 g protein ones soft wheat or sometimes 14 g but hard wheat types. all af them can be marketed as pizza flours too :D That would you say?

Can you use the same day after balling, or does it need the overnight in the fridge?

How do you make your sourdough starter ?

If using a dough machine, can I skip the stretch and folds and start with the 1h + 3h bulk fermentation at rt? Thanks for the recipe, looking forward to try it out myself :)

Is the sourdough starter a just the poolish?

Would it be sour?

Okay question for you. If I were to want to do a longer cold ferment with this, say 72 hours. Would I scale the starter percentage down from 20% to around the 5-10%?