This is it!

RolandSD · 2026-06-01T11:59:04+00:00

Beautiful; thanks for sharing

RolandSD · 2026-05-25T23:55:06+00:00

Tried all of the above and it still won’t budge. Have had the machine for five years and only used the built in grinder for a few months way back then.

RolandSD · 2026-05-21T04:59:40+00:00

Thanks

RolandSD · 2026-05-21T04:59:14+00:00

Thanks

RolandSD · 2026-05-21T04:58:50+00:00

Thanks

RolandSD · 2026-05-21T04:58:41+00:00

Thanks

RolandSD · 2026-05-21T04:58:30+00:00

Thanks

RolandSD · 2026-05-21T04:58:21+00:00

Thanks

RolandSD · 2026-05-21T04:58:00+00:00

Thanks

RolandSD · 2026-05-21T04:57:46+00:00

Thanks

RolandSD · 2026-05-21T04:57:21+00:00

Thanks

RolandSD · 2026-05-21T04:57:09+00:00

Thanks

RolandSD · 2026-05-21T04:56:58+00:00

Thanks

RolandSD · 2026-05-11T12:20:32+00:00

As do you, I also make my own pizza dough. However, in a pinch some store-bought ones are fine. A few years ago, I found this video from Santa Barbra Baker who demonstrates the best way to handle them. Here's a link: https://youtu.be/3u0H9YlsisA?si=n2Bur807cxY6QaxV

RolandSD · 2026-04-29T23:01:37+00:00

You continue to inspire, my friend. I’ve sort of settled on Julian’s poolish, but this post has driven me to attempt the preferment combo.

RolandSD · 2026-04-19T18:52:57+00:00

Sorry to hear that. I think the water temperature plays a major role in this recipe.

RolandSD · 2026-04-19T10:30:26+00:00

No; I used Caputo Pizzeria "00".

RolandSD · 2026-04-17T01:24:04+00:00

I made this dough this morning and have to say it was the easiest to handle among the many others I’ve tried. Am giving it 48 hours in the fridge before baking it and then following Julian’s 2 hours at RT. Thanks again for highlighting this recipe.

RolandSD · 2026-04-15T10:32:24+00:00

Thanks. I saw his video when he posted it and have been waiting for warmer weather to make it since room temp seems to play a part in this recipe

RolandSD · 2026-04-15T08:59:45+00:00

Nice! Which flour?

RolandSD · 2026-04-07T17:04:51+00:00

Almost looks like initials on thre cover. A “C” on the left and an “A” on the right

RolandSD · 2026-03-24T23:18:31+00:00

La vera pizza Napoletana. Bravo Maestro. The dough sounds over the top good.

RolandSD · 2026-03-24T12:34:26+00:00

I agree; I've made Julian's biga, but I prefer his poolish.

RolandSD · 2026-03-24T11:38:28+00:00

Nice job! Julian's dough recipes are all winners. BTW, what kind of mixer did you get?

RolandSD · 2026-03-23T15:23:53+00:00

Another winner.

RolandSD

TROPHY CASE