MA RECETTE SECRÈTE DE PÂTE À PIZZA !

Julien Serri reveals his secret pizza dough protocol (neither classic nor Neapolitan—there's no olive oil) made over three days with slow fermentation. Between mastering hydration and choosing the right flour, this recipe offers a professional-looking result at home! Protocol information (6 dough pieces): 63% hydration Molino Casillo W260 pizza flour: 1kg Nucleo: 50g Salt: 24g Yeast: 2g 🛒 Our Italian pizza shop: https://www.julienserri.com ________ ❤️ Feel free to comment, subscribe to our channel @julienserri and activate the 🔔 to not miss any of our upcoming culinary adventures and leave a blue thumb if you liked the video, or just to support me and make me smile 😊 🫶 Thank you for your support. ____ For more culinary adventures and unique discoveries, find me on: Instagram:   / chef_julien_serri   TikTok:   / chefjulienserri   ____ Timecode: 00:00 Recipe 05:08 Kneading 07:36 Ooni Halo Pro Video 10:13 Folding the Dough 11:20 2nd Folding 12:59 Dough Rolls 14:38 Rounding 18:51 Proofing the Dough 20:13 Rolling Out the Dough 21:36 Rolling Out the Pizza Video 21:58 Pizza Therapy Bonne P Video 21:51 Pizza Topping 23:04 Pizza Tomato Video 24:00 Pizza Baking 24:16 Koda 2 Max Video 24:46 Tasting ____ Original Idea & Presentation: Julien Serri Direction and images: Hugo Presse Editing: Katell Goiset Miniature: by_amx