I made my sourdough pizza exactly the same way you did. It works. The dough was nicely fermented and full of bubbles. After 2 days I gave it a rest for 1 hour at RT so it was easy to shape a pizza. Thank you for this recipe.
I loved the video. I learned how to prepare this pizza with RUclips videos from Vito La Copelli.This was before I discovered your channel. You were the first person on RUclips who I saw making the mother yeast.I bake the pizzas inside the oven at home.They turn out delicious!.I have to buy an outside oven like yours.Ooni.Gracias por el vídeo.
Thankyou for teaching me how to make sourdough starter and sourdough bread and now this pizza! My family and I wish I would have learned this 30 yrs ago :)
Hi mate! Your pizza recipe looks great, but I have two tips for maybe better rising and color of pizza... After mixing your dough you could let it rest about 2 hours at RT, and then cut it in balls, put it in the fridge overnight or so.. After fermenting the dough, give it a rest for 3 to 4 hours at RT, and then bake it (on your pizza we could see some black spotting which is good, but rest of your pizza is a bit pale), so if you leave your dough to rest at RT you would get better color of your pizza. Cheers mate! 🎉 (Sorry for bad english)
Espectacular Gluten, practico mi inglés y repaso pizzas. Te doy una idea. Si podes agrégale cartelito cuando estas en el horno. RIAL TIME…porque muchos pensaran que está cortado. Abrazo y te felicito, SOS MUY CAPO y siempre creciendo. No te para nadie! International porteño. Te quierooooo! Monica de MdP( una alumna más)⭐️🙏🥰🤗💫✨
This look amazing!! I have tried with just white flower and half wheat/half flower and the mixed one was just delicious!!! Have you tried making one just with wheat flour? By the way, the smell is completely delicious when it is mix , even during mixing. ❤
I made them according to the recipe and the balls did not rise at all, after two days in the fridge - i have the same question as someone above (and the answer provided is not clear) - do i need to prove it outside the fridge for an h or two and them put in the fridge ? the pizzas turned out delicious though. thanks
Hola, te sigo hace tiempo e incluso uso tu app con los porcentajes de panadero, super util. Tal vez con un campo adicional de notas para agregar comentarios específico de la preparación, seria un hit!! Quería hacerte una consulta, trato de hacer la masa de pizza hace tiempo pero no la logro estirar bien, es decir, cuando la estiro, no mantiene la forma y se regresa. La he intentado dejar reposar un par de horas para que se relaje el gluten y ver si de esa manera mantiene su forma, pero me sigue pasando lo mismo. Me podrías aconsejar cómo trabajarla para que pueda estirarla sin problemas?
Hi, What's the proportion of sourdough for the amount of flour when making pizza dough? Is there a % calculation to apply to know how much sourdough I need to add to my pizza dough like when using comercial yeast ? Thanks
Create a spreadsheet where you use his quantity of flour, then create a cell for each of the other ingredients which calculates the g's based on whatever %'s you enter. In my spreadsheet for his recipe, the starter is 15.2%. I have this in the fridge now, so unsure the result. Last recipe I made used 20% starter and it was good. docs.google.com/spreadsheets/d/1vDSP37ZLdzoeT_WjNO8YI88smG8tHs860JczbqkltgA/edit?usp=sharing
It not depends on the container, the important thing is the temperature of fermentation. Although the result seems great, it isnt a really good recipe. You have to let the dough rise at room temperature,otherwise the microorganisms of the sourdough couldnt do their work.
I've the dough made and in the fridge. But do you need to leave it at room temperature before making the pizza bases? Other recipes I've seen (using dried yeast) require 4 hours at room temperature before forming the bases.
@@brichweb sorry,I should have been clearer. I meant after I take the dough balls out of the fridge after 2 days. Do you immediately handle them, while cold, trip and cook or do you take them out of the fridge and leave them at room temperature for a few hours before proceeding. When using dried yeast is always let sit at room temperature for 4 hours after they come out of the fridge. Not sure about sourdough. It doesn't look to me like he's working with a cold dough
Question: Will the temperature of your refrigerator effect the proving of the Pizza dough? I'm wondering if my refigerator might be a bit too cold in the area I would place the dough to prove.
I think for the taste because the cold temperature slow down the speed of the dough fermentation and it results the taste better than the room temperature which will speed up the fermentation. I hope it helps !😅
As with all these recipes everything is dough temp dependent. If you're like me in the U.K. your dough is likely around 16/7 ambient this time if year (spring). If you put your sourdough in the fridge after just a couple of hours (and your fridge is at the correct temp i.e. 5c or less) the dough will never fully ferment and get airy, trust me I've tried it. It will retard too quickly. Best to let the dough rise by at least 75% and then fridge.
@@bettynaolah1462 remove from fridge and leave it longer before the final shape into pizza base, it should still rise up enough to get some good air into the crust when you shape. I would leave it for about 8-10 hours. After four hours it should be at room temp - reshape into balls and theb leave for another few hours until you see little bubbles on the surface. Hope that helps.
Preheat at highest temp (like 500 F) for one 30 - 60 mins. Then preferably bake on a baking steel or cast iron like Lodge P14P3 14-Inch. I use the Lodge which is also on top of a cheap pizza stone for more thermal mass. Make sure you preheat pan with the oven.
I agree with you, and would like to add that sprinkling such a large amount of semolina on the pizza peel and then transferring it along with the pizza onto the hot stone in the pizza oven can cause the semolina to ignite, resulting in a bitter taste in the crust. It's actually better to eliminate the use of flour on the peel altogether.
I think the oven temperature is too high because the toping is practically uncooked. You need to set the oven to a balanced temperature to allow both the dough and the toping to be perfectly cooked at the same time.
I don't know what's wrong with me, but to me this pizza looks burnt. The crust is slightly burnt, but on the bottom there is black rim of ash. I don't understand the point.
Are people ment to eat so much gluten. Harder to digest making digestive system work harder. As one ages as so much work gets weaker and then... Bread or pizza does really need to be so stretchy. Can you make pizza using a little xanthan gum or other such. But the sourdough is fine. Thanks for using real starter not packaged yeast. Do you have video on making starter?
I made my sourdough pizza exactly the same way you did. It works. The dough was nicely fermented and full of bubbles. After 2 days I gave it a rest for 1 hour at RT so it was easy to shape a pizza. Thank you for this recipe.
I loved the video. I learned how to prepare this pizza with RUclips videos from Vito La Copelli.This was before I discovered your channel. You were the first person on RUclips who I saw making the mother yeast.I bake the pizzas inside the oven at home.They turn out delicious!.I have to buy an outside oven like yours.Ooni.Gracias por el vídeo.
Glad it was helpful! And may the Gluten be with you!
Thankyou for teaching me how to make sourdough starter and sourdough bread and now this pizza! My family and I wish I would have learned this 30 yrs ago :)
I absolutely loved this video. Going to try this!
Congratulations! Sourdough pizza is my favorite! 😋
Maravilha vou fazer.trabalho com fermento natural.mas nunca fiz pizza parabéns chefe.
sooo good! as soon as my baby starter is ready im going to make this pizza
Hi mate! Your pizza recipe looks great, but I have two tips for maybe better rising and color of pizza...
After mixing your dough you could let it rest about 2 hours at RT, and then cut it in balls, put it in the fridge overnight or so..
After fermenting the dough, give it a rest for 3 to 4 hours at RT, and then bake it (on your pizza we could see some black spotting which is good, but rest of your pizza is a bit pale), so if you leave your dough to rest at RT you would get better color of your pizza.
Cheers mate! 🎉
(Sorry for bad english)
Loved your video by the way. Thanks for sharing your cooking talent.
Espectacular Gluten, practico mi inglés y repaso pizzas. Te doy una idea. Si podes agrégale cartelito cuando estas en el horno. RIAL TIME…porque muchos pensaran que está cortado. Abrazo y te felicito, SOS MUY CAPO y siempre creciendo. No te para nadie! International porteño. Te quierooooo! Monica de MdP( una alumna más)⭐️🙏🥰🤗💫✨
Wow! What an awesome pizza
Thank you 🙏
This look amazing!! I have tried with just white flower and half wheat/half flower and the mixed one was just delicious!!! Have you tried making one just with wheat flour? By the way, the smell is completely delicious when it is mix , even during mixing. ❤
I made them according to the recipe and the balls did not rise at all, after two days in the fridge - i have the same question as someone above (and the answer provided is not clear) - do i need to prove it outside the fridge for an h or two and them put in the fridge ? the pizzas turned out delicious though. thanks
The dough looks so happy. You’re a magician 😊
Thank you for the video. If I understand correctly, no room temperature fermentation, you put it directly in the fridge?
This pizza looks delicious. I must try ~
Now I’m hungry. Thanks for another great video.
No bulk fermentation? 60% hydration seems very low for that particular flour which is a high protein flour and can handle much higher hydration.
I believe the hydration is actually 63.5% when you factor in that the starter is 100% hydration. more like 382.5g/602.5g
Hola, te sigo hace tiempo e incluso uso tu app con los porcentajes de panadero, super util. Tal vez con un campo adicional de notas para agregar comentarios específico de la preparación, seria un hit!! Quería hacerte una consulta, trato de hacer la masa de pizza hace tiempo pero no la logro estirar bien, es decir, cuando la estiro, no mantiene la forma y se regresa. La he intentado dejar reposar un par de horas para que se relaje el gluten y ver si de esa manera mantiene su forma, pero me sigue pasando lo mismo. Me podrías aconsejar cómo trabajarla para que pueda estirarla sin problemas?
Where can i find a full written recipe?
I’ve been wondering, can we shape the dough right after the stretch folds and then cold bulk fermentation in the fridge, in stead of 2 proofing?
Thanks a lot for that recepi❤❤❤❤❤
Why don't you put a cloth or towel or silicone or newspaper under the bowl so it won't move?
I love your recipe …How can I make this in Home oven? Can you help me please?
awesome pizza.
Hi, What's the proportion of sourdough for the amount of flour when making pizza dough?
Is there a % calculation to apply to know how much sourdough I need to add to my pizza dough like when using comercial yeast ?
Thanks
Create a spreadsheet where you use his quantity of flour, then create a cell for each of the other ingredients which calculates the g's based on whatever %'s you enter. In my spreadsheet for his recipe, the starter is 15.2%. I have this in the fridge now, so unsure the result. Last recipe I made used 20% starter and it was good. docs.google.com/spreadsheets/d/1vDSP37ZLdzoeT_WjNO8YI88smG8tHs860JczbqkltgA/edit?usp=sharing
Can you freeze this dough and if so how long and does it still have a light crumb with good flavor?
I baked one from frozen recently and it didn't spring. I would not recommend unless you have too much dough.
what kind of flour is the yellowish one which make the dough not stick? thanks!
Hello thanks a lot for the recipe. Does the fridge temperature matters ? Mine is at 8°C
My container had so much condensation the dough didn't rise in the refrigerator after 2 days. They were flat - do I need to cover w/paper towel,too?
It not depends on the container, the important thing is the temperature of fermentation. Although the result seems great, it isnt a really good recipe. You have to let the dough rise at room temperature,otherwise the microorganisms of the sourdough couldnt do their work.
Mine did not raise at all and I followed the exact recipe:(
@@0815-Philosoph cold fermentation is pretty standard with sourdough i wouldnt say one vs the other. Room temperature fermentation is faster though
Best video!!
I think you're a genius thank you for this sourdough recipe
I've the dough made and in the fridge. But do you need to leave it at room temperature before making the pizza bases? Other recipes I've seen (using dried yeast) require 4 hours at room temperature before forming the bases.
When you say pizza bases are you referring to the individual dough balls? You can either bulk proof or ball them and then proof, preference
@@brichweb sorry,I should have been clearer. I meant after I take the dough balls out of the fridge after 2 days. Do you immediately handle them, while cold, trip and cook or do you take them out of the fridge and leave them at room temperature for a few hours before proceeding. When using dried yeast is always let sit at room temperature for 4 hours after they come out of the fridge. Not sure about sourdough. It doesn't look to me like he's working with a cold dough
Question: Will the temperature of your refrigerator effect the proving of the Pizza dough? I'm wondering if my refigerator might be a bit too cold in the area I would place the dough to prove.
Yes. The colder your fridge is the longer it will take to ferment. The hotter your fridge The sooner it will ferment.
More or less how many minutes
Loved your video by the way. Thanks for sharing your cooking talent.
No
Why no bulk fermentation?
What is you let it rise outside of the fridge for one day? Is there a difference?
I think for the taste because the cold temperature slow down the speed of the dough fermentation and it results the taste better than the room temperature which will speed up the fermentation. I hope it helps !😅
Tengo hambre
As with all these recipes everything is dough temp dependent. If you're like me in the U.K. your dough is likely around 16/7 ambient this time if year (spring). If you put your sourdough in the fridge after just a couple of hours (and your fridge is at the correct temp i.e. 5c or less) the dough will never fully ferment and get airy, trust me I've tried it. It will retard too quickly.
Best to let the dough rise by at least 75% and then fridge.
I wish I would have read your comment before :( my dough is flat as I followed this recipe. What can I do now?
@@bettynaolah1462 remove from fridge and leave it longer before the final shape into pizza base, it should still rise up enough to get some good air into the crust when you shape. I would leave it for about 8-10 hours. After four hours it should be at room temp - reshape into balls and theb leave for another few hours until you see little bubbles on the surface. Hope that helps.
Did you put the dough in the fridge or leave it out side
Fridge at 5°C
What do you set it to in a normal oven?
Highest possible temp
Preheat at highest temp (like 500 F) for one 30 - 60 mins. Then preferably bake on a baking steel or cast iron like Lodge P14P3 14-Inch. I use the Lodge which is also on top of a cheap pizza stone for more thermal mass. Make sure you preheat pan with the oven.
@@jbsbigboy.1 Hello! How long should I bake in a normal oven?
Where is the sourdough starter recipe?
The pizza looks fantastic! I could almost… taste it!
Link to sourdough starter recipe:
ruclips.net/video/1EUg_EJlfRQ/видео.html
He have a special video just for sourdough starter.
The best starter ever
Good looking Pizza and nice video. I would say you are using way too much semolina on the peel though ;)
I agree with you, and would like to add that sprinkling such a large amount of semolina on the pizza peel and then transferring it along with the pizza onto the hot stone in the pizza oven can cause the semolina to ignite, resulting in a bitter taste in the crust. It's actually better to eliminate the use of flour on the peel altogether.
Has someone tried this recipe?
Not this exaclly but sourdough pizza is awasome.
I think the oven temperature is too high because the toping is practically uncooked. You need to set the oven to a balanced temperature to allow both the dough and the toping to be perfectly cooked at the same time.
I don't know what's wrong with me, but to me this pizza looks burnt. The crust is slightly burnt, but on the bottom there is black rim of ash. I don't understand the point.
The heat was too much for the dough - heat also too close to the pizza.
Tou are so "kneady"
none explains the starters
Are people ment to eat so much gluten. Harder to digest making digestive system work harder. As one ages as so much work gets weaker and then... Bread or pizza does really need to be so stretchy. Can you make pizza using a little xanthan gum or other such. But the sourdough is fine. Thanks for using real starter not packaged yeast. Do you have video on making starter?
I find it really annoying when you say cornichone i think you are very corny
You are so cute how you prepare the whole thing. 🥰