I’ve made this recipe about 5 times now and it’s so delicious ! An absolute hit with my family. I did have issue with the dough sticking to my pan, but my pizza pan is really old and that might be why. So this last time I made it I put parchment paper under the dough and it was perfect. I’m new to sourdough and I’ve made 3 of your sourdough recipes and they are so good ! Thank you for sharing.
Delicious pizza! Thank you Sam, for the great recipe. I used 2 separate bowls and made a double batch so 4 crust in total and when I put it in the fridge I leave it in one big ball, I cut in half when I take it out of the fridge to roll it which is about 24 hours. I can’t believe I can make super good pizza. Wow, thanks again.
Wow, what a delicious pizza crust! I did use all purpose flour and sugar versus honey, but it was absolutely amazing! Crispy, flavorful and super easy to roll out and to transfer to pizza steel! Thank you for this great recipe!
Great recipe! I have been looking for a crust recipe that is actually crispy. Have tried many but none as good as this one. Thank you! Will be using alot. Have a wonderful blessed day.
O.K. This is a lot more advanced pizza dough recipe! 👍🏻 It looks like what’s called Roman pizza. There a deli in Massachusetts called Mortadella Head that makes a traditional rectangular Roman pizza. They have video on RUclips showing how they make it, which you way find interesting. They have a lot of amazing recipes on RUclips (and more on their website) that might provide some inspiration for a future R&D project. The fellow running the Mile Zero Kitchen also makes some spectacular pizza that might inspire you as well. Excellent video on an advanced dough using no special equipment!!!
Your honey will effortlessly pour out of your glass container without you having to use a spatula if you spray or brush the inside of the container with oil first. I left this comment on one of Martha Stewart’s videos last year. I don’t know if she read my comment, but she was using this technique a few weeks later in another video.
Very nice recipie Sam! They looks amazing! Did you have video how we are making "sour dough"? Have a nice day and good weekend! Have a good week! 👍👏🍕🍕🍕
I don't actually have a video on making sour dough starter, but I do have a detailed blog post on it. :) sugarspunrun.com/how-to-make-a-sourdough-starter/
I actually have a blog post on creating a starter. It's a lot of information and takes a few days to do so I didn't make a video for it. I do not have a flatbread recipe at this time, but I will add it to my list. :) sugarspunrun.com/how-to-make-a-sourdough-starter/
Putting it in the refrigerator allows it to slowly ferment and develop the flavor. It also helps to develop all of the nutritional aspects of sour dough. All that being said, I think it could be done without being in the refrigerator. :)
Hello! I have a quick question for you! I want to "ferment" the dough for a few days after making it. Should I do the stretch and fold immediately and then ferment, or do I ferment it first in the fridge then stretch and fold after coming back to room temp?
@SugarSpunRun sorry, I'm rereading that and it is confusing. Can I let the dough stay in the fridge a few days after it's made to develop a more "sour" note to the dough? If I can do that will I need to fold and stretch again before baking?
@stephsarchet4257 I leave it in the refrigerator, typically for 3 days, after the stretching and folding process. I then pull it out of the refrigerator, let it come to room temperature then roll it out. 😊
I always use all-purpose flour for pizza because I like more of a fluffier crust than a chewy crust. The results of all-purpose flour for pizza just melts in your mouth & it is so amazing. Why do you recommend bread flour over all-purpose even though I like a fluffy kind of crust for my pizza?
My dough was super sticky when i put it in the fridge. I plan on taking it out in 2 days. What do i do if it still REALLY sticky when i take it out and let it come to room temp? I dont want 2 days of work to be for nothing if the dough is way to sticky. Any advice?
It gets stickier as you stretch and fold/as it rises, but if it’s too sticky it could potentially have over-proofed. I would check it tomorrow and perhaps not let it come completely to room temperature, handling while still a bit cold will help.
@@SugarSpunRun I did the same thing you did. 4 series of S&Fs with 30 minutes in between. How could that overproof when I did exactly what you did? Just curious. I'm new to this and just trying to understand. Thank you😊
Sure thing! I like to par bake mine, let it cool completely, wrap in plastic wrap, and then wrap it in foil. It’s fantastic to always have pizza crusts ready to go! 😊
@@SugarSpunRunThank you! 😊 I will get back to you tonight. My kids are very excited to try this recipe. We got the dough ready yesterday morning, so it is currently in our fridge!
@SugarSpunRun Turned our very crunchy! ❤ My kids said they won't be eating any other pizza from now on! This is as they said, "the holy grail of pizza."
I actually have a blog post on creating a starter. It's a lot of information and takes a few days to do so I didn't make a video for it. Here's the link. It has so many uses. :) sugarspunrun.com/how-to-make-a-sourdough-starter/
Appreciate this take on sourdough pizza dough! Thank you for taking the time to make the video. After all this time, have you noticed any new tips that heave improved your latest versions?
I’ve made this recipe about 5 times now and it’s so delicious ! An absolute hit with my family. I did have issue with the dough sticking to my pan, but my pizza pan is really old and that might be why. So this last time I made it I put parchment paper under the dough and it was perfect. I’m new to sourdough and I’ve made 3 of your sourdough recipes and they are so good ! Thank you for sharing.
You're welcome! I'm so glad you've been enjoying everything so much! I can never get enough of this sourdough crust! :)
Delicious pizza! Thank you Sam, for the great recipe. I used 2 separate bowls and made a double batch so 4 crust in total and when I put it in the fridge I leave it in one big ball, I cut in half when I take it out of the fridge to roll it which is about 24 hours. I can’t believe I can make super good pizza. Wow, thanks again.
You’re welcome! I love making multiples of this dough and having it ready whenever I need it. It is so good! 😊
I try already your Pizza recipe and its amazing the family Love it ❤❤❤
I'm so glad it was such a hit! :)
Your channel needs more subscribers. Totally love the content & it's pleasing to the eye.
Thank you! :)
Wow, what a delicious pizza crust! I did use all purpose flour and sugar versus honey, but it was absolutely amazing! Crispy, flavorful and super easy to roll out and to transfer to pizza steel! Thank you for this great recipe!
I’m so glad you enjoyed it so much! 😊
Oh my!!! This is so out of this world!!! Looks incredible & im diffinately making this next Saturday for my son's 13th birthday party😙
I hope everyone loves it! :)
Great recipe! I have been looking for a crust recipe that is actually crispy. Have tried many but none as good as this one. Thank you! Will be using alot. Have a wonderful blessed day.
I’m so glad you enjoyed it so much! 😊😊
I was definitely waiting for this to show up in my sub feeds one day or the other, excellent 👌🏻😀
I hope you love it!
O.K. This is a lot more advanced pizza dough recipe! 👍🏻 It looks like what’s called Roman pizza. There a deli in Massachusetts called Mortadella Head that makes a traditional rectangular Roman pizza. They have video on RUclips showing how they make it, which you way find interesting. They have a lot of amazing recipes on RUclips (and more on their website) that might provide some inspiration for a future R&D project. The fellow running the Mile Zero Kitchen also makes some spectacular pizza that might inspire you as well. Excellent video on an advanced dough using no special equipment!!!
Thank you! I will have to check them out. I love learning new ways to make things! :)
Made it tonight ! Yum ! Perfect ! Can't hardly wait to make it again ❤
I'm so glad you enjoyed it so much! :)
Cant wait ti try this!!
I know you are going to love it! 😊
Your honey will effortlessly pour out of your glass container without you having to use a spatula if you spray or brush the inside of the container with oil first. I left this comment on one of Martha Stewart’s videos last year. I don’t know if she read my comment, but she was using this technique a few weeks later in another video.
I'll have to try it some time. Thanks for the tip! I love learning new tricks. :)
Your pizza looks delicious 😊
Thank you 😋
Love the Crispy crunch when you bit into pizza....just exactly how I like mine.
It's soooo good! :)
im loving these sourdough recipes! been trying to use more of my starter and discard! thank you for these videos!!
It's soooo good! I love how versatile sour dough is! :)
Making it for the first time this weekend!
I hope you love it! :)
The place I rent at has a very old oven. But one day, I'll try to make this recipe. I love sourdough bread, my favorite.
Very nice recipie Sam! They looks amazing! Did you have video how we are making "sour dough"? Have a nice day and good weekend! Have a good week! 👍👏🍕🍕🍕
I don't actually have a video on making sour dough starter, but I do have a detailed blog post on it. :) sugarspunrun.com/how-to-make-a-sourdough-starter/
@@SugarSpunRun Thanks Sam! 🙂🙂🙂
Homemade 🍕 is my absolute favorite..it's just so delicious when it's infused with all that ❤️
This sounds great, can't wait to try it!
Hope you enjoy it!
It looks good, but how do you create a starter?
Would you share a flatbread recipe for pizza? I did a search, but I may have missed it. TIA
I actually have a blog post on creating a starter. It's a lot of information and takes a few days to do so I didn't make a video for it. I do not have a flatbread recipe at this time, but I will add it to my list. :) sugarspunrun.com/how-to-make-a-sourdough-starter/
This look so delish! Thanks for sharing!
My pleasure 😊
Thank you Sam it look increadbly God bless
You’re welcome! Enjoy! 😊
you are making me hungry
This pizza is soooo good! :)
😊 good sourdough pizza crust🎉 .
Thank you! :)
Do you have to put the dough in the fridge or could you use it right away?
Putting it in the refrigerator allows it to slowly ferment and develop the flavor. It also helps to develop all of the nutritional aspects of sour dough. All that being said, I think it could be done without being in the refrigerator. :)
I sounds lovely. I hope it tastes like it looks.
Thank you ❤
Hello! I have a quick question for you! I want to "ferment" the dough for a few days after making it. Should I do the stretch and fold immediately and then ferment, or do I ferment it first in the fridge then stretch and fold after coming back to room temp?
Maybe I am misunderstanding the question but I would store it in the refrigerator after the stretch and fold process
@SugarSpunRun sorry, I'm rereading that and it is confusing. Can I let the dough stay in the fridge a few days after it's made to develop a more "sour" note to the dough? If I can do that will I need to fold and stretch again before baking?
@stephsarchet4257 I leave it in the refrigerator, typically for 3 days, after the stretching and folding process. I then pull it out of the refrigerator, let it come to room temperature then roll it out. 😊
Eager to try this!
Hope you love this one too! 😊
That looks amazing!🙃
Thank you! It really is 😊
What would you do to make the crust not so crispy?
As you get older you'll understand,,,
You could use all purpose flour and bake it a little less. 😊
I always use all-purpose flour for pizza because I like more of a fluffier crust than a chewy crust. The results of all-purpose flour for pizza just melts in your mouth & it is so amazing. Why do you recommend bread flour over all-purpose even though I like a fluffy kind of crust for my pizza?
All purpose will work. I prefer the bread flour for the crispier crust. :)
Wow❤
Zaberdast❤❤❤
My dough was super sticky when i put it in the fridge. I plan on taking it out in 2 days. What do i do if it still REALLY sticky when i take it out and let it come to room temp? I dont want 2 days of work to be for nothing if the dough is way to sticky. Any advice?
It gets stickier as you stretch and fold/as it rises, but if it’s too sticky it could potentially have over-proofed. I would check it tomorrow and perhaps not let it come completely to room temperature, handling while still a bit cold will help.
@@SugarSpunRun I did the same thing you did. 4 series of S&Fs with 30 minutes in between. How could that overproof when I did exactly what you did? Just curious. I'm new to this and just trying to understand. Thank you😊
Can I freeze the dough?
Sure thing! I like to par bake mine, let it cool completely, wrap in plastic wrap, and then wrap it in foil. It’s fantastic to always have pizza crusts ready to go! 😊
Do you have a cook book?
My dough turned out a bit stickier than yours, would adding a bit extra bread flour be an issue?
Nope! With bread doughs it’s better to go by texture and consistency anyway. Let me know how it turns out! 🙂
@@SugarSpunRunThank you! 😊 I will get back to you tonight. My kids are very excited to try this recipe. We got the dough ready yesterday morning, so it is currently in our fridge!
@SugarSpunRun Turned our very crunchy! ❤ My kids said they won't be eating any other pizza from now on! This is as they said, "the holy grail of pizza."
queen
Would you please do a video on your sour dough starter?
I don’t have a video but I do have a detailed tutorial with photos sugarspunrun.com/how-to-make-a-sourdough-starter/
What does the stretch and fold do?
It’s like kneading the dough. The crust isn’t quite kneadable so the stretch and fold helps to develop the texture. 😊
@@SugarSpunRun oh! That’s makes sense. Thanks 😊
I have a pizza stone I’ve been meaning to use how should I go about it for this?
Everything will be the same, but your cook time may vary a little bit, just keep an eye on it. :)
What is a starter
I actually have a blog post on creating a starter. It's a lot of information and takes a few days to do so I didn't make a video for it. Here's the link. It has so many uses. :) sugarspunrun.com/how-to-make-a-sourdough-starter/
You shouldn’t press de borders. That way there’s not need to make a border
Good Morning
Appreciate this take on sourdough pizza dough! Thank you for taking the time to make the video. After all this time, have you noticed any new tips that heave improved your latest versions?
I make it the exact same way and don’t change a thing, we eat it about once a week and just love it as is ☺️
@@SugarSpunRun awesome! Consistency! Love it. Thanks again!
So it's very similar to how you do your sourdough bread
In some ways yes
Please show us how to make broccoli cake
Unfortunately, that is outside of my area of expertise.
I use shower caps to cover bowl