I have been making pizza with this recipe for months I let the dough rest for a least 24 hours with excellent results , thank you for making this very helpful video .
This is an excellent same-day sourdough recipe. You really can get it done in 3.5 hours and have an excellent base. For my Roccbox, I should have split the dough into 4, as it stretched so easily and beautifully that the pizza was too big for my oven! I have tried a few different sourdough and yeasted pizza recipes, and this is my favourite so far. It baked up beautifully, didn't bake too fast, got excellent leopard spots and bubbles and was light and delicious. This will be my go to recipe from now on.
peter - (love your channel BTW) little confused you said prove the dough for 3hrs (can be used to make pizza) or pit in the fridge for 12 hrs, take out let it get some temp i.e. reach room temp then use it. BUT you waited 3 days so was the 3 days in the fridge after 3 hrs proving OR 3 days proving at room temp. ? sorry if this is obvious..
Just finished making the pizza today. OMG!!! It was amazing!!! Got the leopard spots too (home oven) better than a pizza restaurant, thank you for the wonderful receipe
Been watching you for a few months now and your methods have heightened my bread making capabilities but you really did it with this video!!!! I’m a pizza fanatic and I have been using Peter Reinhart’s formula for pizza but this is light years ahead of that one. I like the idea of a dry sauce as to not have a soggy crust. My favorite topping is sausage!
Hi great video, is it possible to use sourdough discard or less active starter and if so, what adjustments to the ingredients/recipe, if any, are needed? I really enjoy your videos!!
Beautiful crust and technique! I’m gonna try this! The steel high with broiler on is the solution! And the recipe with long ferment looks great and convenient! Thank you!
Hi, wonderful content on this channel - keep it up! I have a question on mixing - I don't have a mixer, so how long would you hand-mix this dough for? I guess the lower hydration will make this more difficult?
I'm sorry, what? "Pizza Blogger" is a thing? I can eat pizza 7 days a week and get paid? Also I hope your friend does not have, like, scurvy or malnutrition. Any tips on what supplements I; um, "someone" might need to take to live on a diet of nothing but pizza? Theoretically, if someone was going to be a full time pizza blogger....
Thank you for the easiest recipe! I made it last week and I am going to make it again today! no time consuming and no complication at all! Love it. Thank you so much for sharing this amazing recipe!
At minute 2:55 you say, if you do an autolyse, you might end up mixing the dough too much, in the end. But how is mixing more than necessary bad? Does the dough get to warm an the fermentation goes too quickly? Why shouldn't it? Great you make these in depth explanations.
I was like "oh dear.." in some of the passages i.e. parmigiano on top of the pizza (you can put some once cooked) 😄😄😄 Nice, I also let it rest long and will try to work the dough less next time.. A nice one is mascarpone and pancetta (pancetta goes on top once pizza is cooked) 😉
you should know that your tattoos are very distracting and you should wear long sleeves when presenting a message so that people can actually focus on the message you are trying to teach.
I really don’t get how the pizza dough is so fluffy and full of air after taking out of the fridge after three days. I have a very active starter, followed the recipe and after two days in the fridge it is not filled with air at all.
Thank you Peter. A great use for my SD discards! Will give it a go. If I may suggest, a Rode Wireless Go microphone would improve your sound recording greatly!
Thanks for the video, very informative. If I want to bump up the dough to 68%-70% hydration, do I add more water or should I add more starter? How many grams would I need? I'm cooking in a Onni Koda 16. Thanks! 🇮🇹
A 100% Sourdough is as wet as dry: it's 20g flour and 20g water, so if one counts that to the main recipe one gets about 62% hydration: water 240+20=260, flour 400+20=420. 260:420=61.9%
Would it be a difference in taste using normal rye sourdough or wheat sourdough? And to prevent the Pizza to taste like Bread would it be a good idea to ferment the sourdough at 26-30 C to activate the yeast instead of the lactic bacteria?
I worry that the rye may not work as needed for proper pizza dough behavior for the same reasons working rye dough is a completely different experience than white/wheat flours. I would love to know how this works out for you if you decide to try it!
@@krzysztofmedyna3661 If you use rye starter in a temperature range (26-30 C) and starter rye to water ratio (100-120 %) which pushes the yeast in the starter and strong 00 wheat flower for the pizza dough, it will work in terms of rise. Another question is the taste, as as there are always lactic or vinegar bacteria in the starter the pizza may taste a bit like sourdough bread. Depends probably also on the used toppings. It may be easier to use yeast in the first place, if you don't like bread taste in the pizza dough.
Hello my friend.I have been looking and learning a lot from all your wonderful videos thank you for posting. I was wondering what type of mixer that is in this pizza vid?
Hi, can i understand this as single-rise pizza dough, since you shape the dough balls first, and then let them do 3-hour bulk fermentation, then bake directly or cold fermention for a while before bakiing.
Burnt Mozzarella. You'd reduce Italians top tears :-( The bread is great. I think I would have pre cooked the base & sauce, then added cheese and oil to crust for an authentic Neapolitan pizza. Thanks for the video.
Doesn’t look like it matters but out of habit I try to keep the salt away from the Sourdough starter by mixing the salt with the flour before mixing the wet ingredients and all together. Thank you 🤙🤙
How long do you rest the dough after you take it out of the refrigerator before making the pizza ? Do you really use 360+ grams per pizza? Beautiful results and just the recipe I'm looking for.
After the dough has rested in the fridge for a few days, and you are ready to bake it, do you take the dough out, so it can get warmer (room temperature) or do you shape it, when it is cold?
Very informative video! I am planning on trying it out one day soon. I like to make around 10 dough balls for cooking in my wood fired oven. How many grams were your dough balls? Knowing this will help me figure out a conversation rate from what you showed? Would the sourdough amount double as well or is this more consistent?
Thank you for this recipe! I made it last night and it was delicious. My question to is if I wanted to made 10 dough balls, I understand the flour and water will change, but how do I adjust the sourdough? Do I increase the amount of sourdough, like I increase the flour and water, or does the sourdough stay constant?
Thanks for this video! I am excited to try it when I get back home. I went to a pizza restaurant in Bath UK last night and there Sough dough, that was, Thin, light & crispy! I loved it! Hopefully this recipe will mirror that one. I assume it will cook well in a wood fired oven?
Hi I made the pizza today. The dough after hand mixing was sticky. Rested for 30mts and bulk fermented for 3hrs. I was able to make the pizza . The edges were charred but the bottom part was white in colour. The edges had very minimal holes. My kitchen temperature was 30c today
Thanks for this. I got 2 right-sized pizzas for my oven (Breville Pizzaiolo). Most importantly was your technique for forming the pizza pie dough was helpful. Using lots of flour with some semolina, I stretched the dough ball gently, minimal pressing and it easily spread out. Like you mentioned, care is needed to avoid creating any holes in the dough. I was able to transfer both my pies (tomato sauce, mozzarella, chicken, bacon) to my low clearance oven. I did not pick up on your cooking temp process however so next time I will just increase mine up to 750 degrees Fahrenheit. Maybe I will get a more puffy crust. I have a stone while you used a steel so am not familiar. Anyway, thanks again and you have given me encouragement in my quest to be proficient sourdough pizza cook.
Just starting my Sourdough Pizza Making. Had a few challenges. THANK You for this excellent presentation. I now, have a better method. I am tempted to get a pizza steel, but have a stone that should work. Quick question - You said oven with "Fan ON" Is that what we call Convection setting in US?
11:42 when you can hold your pizza like that, its already consider fail, no matter how much air in the crust. Because your pizza is too dry and the tomato base is dry too
I wish you had baked the pizza right after 3 hours resting time at room temperature. Because.you say, at minute 6:30 you could use the dough after 3 hours only, and that's something I would like to see you doing, instead of the "3 days after" dough.
I scaled the recipe to make three pies. Made the dough on a Friday and let it cold ferment in the fridge for about 7 days. The dough was like a cloud or a pillow ( Fabulous ) Thank you for sharing this it will be my goto for some time . Best regards from Alaska
Get more inspiration and see our handmade baking tools right here:
www.simpelsurdej.dk/
instagram.com/simpelsurdej/
I brush my dough with olive oil before I put the tomato sauce so it doesn’t get soggy. It works great and it add a lovely flavor.
Great pro tip!!!
I have been making pizza with this recipe for months I let the dough rest for a least 24 hours with excellent results , thank you for making this very helpful video .
This is an excellent same-day sourdough recipe. You really can get it done in 3.5 hours and have an excellent base. For my Roccbox, I should have split the dough into 4, as it stretched so easily and beautifully that the pizza was too big for my oven! I have tried a few different sourdough and yeasted pizza recipes, and this is my favourite so far. It baked up beautifully, didn't bake too fast, got excellent leopard spots and bubbles and was light and delicious. This will be my go to recipe from now on.
peter - (love your channel BTW) little confused you said prove the dough for 3hrs (can be used to make pizza) or pit in the fridge for 12 hrs, take out let it get some temp i.e. reach room temp then use it. BUT you waited 3 days so was the 3 days in the fridge after 3 hrs proving OR 3 days proving at room temp. ? sorry if this is obvious..
Looks great! I've been looking for an easy sourdough recipe to cook in my new pizza oven and this one is perfect
🙏🙏
Thanks for adding all the little extra explanations about the ingredients and why they react the way they do. Interesting and educational!
Thank you Judith! 😊🙏
Just finished making the pizza today. OMG!!! It was amazing!!! Got the leopard spots too (home oven) better than a pizza restaurant, thank you for the wonderful receipe
I’ve made this twice and it was outstanding both times. Thank you for sharing!
Thank you :)
Been watching you for a few months now and your methods have heightened my bread making capabilities but you really did it with this video!!!! I’m a pizza fanatic and I have been using Peter Reinhart’s formula for pizza but this is light years ahead of that one. I like the idea of a dry sauce as to not have a soggy crust. My favorite topping is sausage!
Merci pour cette magnifique recette
Hi great video, is it possible to use sourdough discard or less active starter and if so, what adjustments to the ingredients/recipe, if any, are needed? I really enjoy your videos!!
If you use discard the proofing time is shorter as the sourdough will be more hungry.
If I take my dough out from the fridge, should I let it come to room temperature before using it ?
Yes
Yes one hour
@@SimpleSourdough thanks
I’m going to make it, thank you!
omg peter, now i want sourdough pizza. looks delish, thanks for such a clear and easy illustration how to achieve this!
Your welcome! 😊🙏 enjoy the pizza
Great video, I’m going to get set my levain and try your recipe……thank you🙏🏻
Thank you Donna let me know how it goes :-)
Beautiful crust and technique! I’m gonna try this! The steel high with broiler on is the solution! And the recipe with long ferment looks great and convenient! Thank you!
I'm glad you liked it, thank you :)
Would you use the same amount of water and starter for 00 flour?
Hi, wonderful content on this channel - keep it up!
I have a question on mixing - I don't have a mixer, so how long would you hand-mix this dough for? I guess the lower hydration will make this more difficult?
Hi John,
Thank you!
For handmixing. Just mix ingredients and fold for 2 times.
Other method is to ‘slap and fold’ the dough for a minute or so :-)
Do you think it could be used for making pita? If I just bake smaller pieces and without topping 🤔
Works well or use a bit less water
Interesting video. Is there any concrete reason why olive oil is not in the dough, like there was a reason why there was no autolyse?
Both can be used :)
Great video that pizza looks great. I'd love to see you make some rugbrod next.
Hey Matt 😊♥️
Video is up on rugbrød 🙏
Thank you for the nice recipe. My question is : how long do you wait after you take out the balls from the fridge before making pizza ? Thanks !
30min - 1 hour
Great tutorial ! I'm trying with 20% whole wheat and 80% bread flour, let's see !!!
Thank you so much! That'll work
شكرا شيف .. هل تستطيع اضافة ترجمة الى الفيديو او كتابة الشرح اللذي تتحدث به . لكي يستطيع الجميع ان يفهم فكرتك .
Super opskrift... den vil jeg glæde mig til.... Hilsner fra Sønderborg. (jeg er så misundelig på din Bjørn......... 🙂)
Thank you for sharing your recipe. Can the dough get over proof by leaving it in the fridge for 3 days?
Sometimes if fridge is not cold
I'm sorry, what? "Pizza Blogger" is a thing? I can eat pizza 7 days a week and get paid?
Also I hope your friend does not have, like, scurvy or malnutrition. Any tips on what supplements I; um, "someone" might need to take to live on a diet of nothing but pizza? Theoretically, if someone was going to be a full time pizza blogger....
Thank you for the easiest recipe! I made it last week and I am going to make it again today! no time consuming and no complication at all! Love it. Thank you so much for sharing this amazing recipe!
Happy to hear it worked out well for you and that you liked the recipe :)
At minute 2:55 you say, if
you do an autolyse, you might end up mixing the dough too much, in the end. But how is mixing more than necessary bad? Does the dough get to warm an the fermentation goes too quickly? Why shouldn't it?
Great you make these in depth explanations.
How long after feeding the starter did you add it to the recipe?
3 hours :-)
@@SimpleSourdough thank you!!
When you rest the dough out or in the fridge , did you cover or leave opened to air ?
I’m in love… thank you so much for sharing this… I’m a new sunbird now❤️
Welcome!
Thank you.
How long out of overnight fridge before forming the pie by hand?
1h
What a great video and explanation! What can I use instead of a pizza stone? I don't have one😞
Baking steel? :)
I was like "oh dear.." in some of the passages i.e. parmigiano on top of the pizza (you can put some once cooked) 😄😄😄
Nice, I also let it rest long and will try to work the dough less next time..
A nice one is mascarpone and pancetta (pancetta goes on top once pizza is cooked) 😉
🤣🤣 pizza police
@@SimpleSourdough 🤣🤣🤣 in old English lady fashion style.. oh dear oh dear...
I really like why you done ,everything ok but how to make the sourdough.thx
🙏🙏
you should know that your tattoos are very distracting and you should wear long sleeves when presenting a message so that people can actually focus on the message you are trying to teach.
I really don’t get how the pizza dough is so fluffy and full of air after taking out of the fridge after three days. I have a very active starter, followed the recipe and after two days in the fridge it is not filled with air at all.
Too cold fridge or overfermented
Thank you Peter. A great use for my SD discards! Will give it a go. If I may suggest, a Rode Wireless Go microphone would improve your sound recording greatly!
We just got a new microphone for the next videos ☺️🙏
What kind of flour can we use in US?
Thank you in advance
Strong Bread flour
Hallo Peter,
vielen Dank für Deine Videos.
Was für Gärbehältnisse benutzt Du zum Gären der Ballen, danke.
LG aus Deutschland/Hessen
Super recipe. Thank you so much for your video. Today I'm going to bake this pizza. 👍👍👍👍
🙌🙌
Thanks for the video, very informative.
If I want to bump up the dough to 68%-70% hydration, do I add more water or should I add more starter? How many grams would I need? I'm cooking in a Onni Koda 16. Thanks! 🇮🇹
use breadcalc.com and just multiply the recipe :)
Isn't that 60% hydration?
Sourdough is also wet
A 100% Sourdough is as wet as dry: it's 20g flour and 20g water, so if one counts that to the main recipe one gets about 62% hydration: water 240+20=260, flour 400+20=420. 260:420=61.9%
Would it be a difference in taste using normal rye sourdough or wheat sourdough? And to prevent the Pizza to taste like Bread would it be a good idea to ferment the sourdough at 26-30 C to activate the yeast instead of the lactic bacteria?
I never tried with a rye starter before.
I like the sponge and acidic taste from cold ferment :-)
Will definitely try with a rye starter , thanks
I worry that the rye may not work as needed for proper pizza dough behavior for the same reasons working rye dough is a completely different experience than white/wheat flours. I would love to know how this works out for you if you decide to try it!
@@krzysztofmedyna3661 For sure :-) will try
@@krzysztofmedyna3661 If you use rye starter in a temperature range (26-30 C) and starter rye to water ratio (100-120 %) which pushes the yeast in the starter and strong 00 wheat flower for the pizza dough, it will work in terms of rise. Another question is the taste, as as there are always lactic or vinegar bacteria in the starter the pizza may taste a bit like sourdough bread. Depends probably also on the used toppings. It may be easier to use yeast in the first place, if you don't like bread taste in the pizza dough.
I usually use Olive oil to eat with the crust!
Never waste the crust...
Hello my friend.I have been looking and learning a lot from all your wonderful videos thank you for posting. I was wondering what type of mixer that is in this pizza vid?
he said 11 grams or more of protein for strong flour -but he should have said 11% - I recommend 14-15%
Both works - thanks :)
Hi, can i understand this as single-rise pizza dough, since you shape the dough balls first, and then let them do 3-hour bulk fermentation, then bake directly or cold fermention for a while before bakiing.
Works aswell :)
Burnt Mozzarella. You'd reduce Italians top tears :-( The bread is great. I think I would have pre cooked the base & sauce, then added cheese and oil to crust for an authentic Neapolitan pizza. Thanks for the video.
Hehe sorry
@@SimpleSourdough Fergettaboutit 😀
Just made a starter, can't wait to try this. Thank you for sharing!
Doesn’t look like it matters but out of habit I try to keep the salt away from the Sourdough starter by mixing the salt with the flour before mixing the wet ingredients and all together. Thank you 🤙🤙
Delicious looking pizza! Thanks for sharing the recipe.
Hope you give it a try :)
Hi can you cook pizza only top
Because i saw some other video that pizza cooked in the bottom last part
I guess it depends on how and where the oven heats the most, try it out and get to know your oven :)
How long do you rest the dough after you take it out of the refrigerator before making the pizza ? Do you really use 360+ grams per pizza? Beautiful results and just the recipe I'm looking for.
1 hour rest time
After the dough has rested in the fridge for a few days, and you are ready to bake it, do you take the dough out, so it can get warmer (room temperature) or do you shape it, when it is cold?
Usually 1h in room temp first
Very informative video! I am planning on trying it out one day soon. I like to make around 10 dough balls for cooking in my wood fired oven. How many grams were your dough balls? Knowing this will help me figure out a conversation rate from what you showed? Would the sourdough amount double as well or is this more consistent?
We usually do 250-350g dough. You can just multiply the recipe and itll work :)
How do I make the sourdough that I add to the pizza?
Awesome video, thanks for sharing. I will definitely try your recipe. Have you ever tried to add a little bit of whole wheat flour?
Thank you!
Yes we surely have :-) it gives a crunchy less spongy crust .
After the cold proof should the dough be allowed to warm to room temp before shaping? Thankyou!
Sure!
wow, I will definitely try this. Thank you!
Thank you Jacoba!:)
Thank you for this recipe! I made it last night and it was delicious. My question to is if I wanted to made 10 dough balls, I understand the flour and water will change, but how do I adjust the sourdough? Do I increase the amount of sourdough, like I increase the flour and water, or does the sourdough stay constant?
Use breadcalc.com and just multiply the recipe :)
Thanks for this video! I am excited to try it when I get back home. I went to a pizza restaurant in Bath UK last night and there Sough dough, that was, Thin, light & crispy! I loved it! Hopefully this recipe will mirror that one. I assume it will cook well in a wood fired oven?
Works very well!
Very good result. But I would make a more hydration dough.
Both works well :-)
Hey, so I have a conventional oven, and the roof of it has like a burner, so am I suppose to place it at the top with that being On?
Yeah
@@SimpleSourdough thanks alot
Hey can I dobell the recipe if I want to make more pizza s- thanks
Yes!
Hi!
Caputo tipo 00 flour will be good?
Yes works well
What mixer is that? Make and model, please?
Teddy varmixer :)
at which temperature are you baking the pizza? There is no info.
Thank you so much. My max oven goes to 260c do I preheat it at 260c and bake at 260c or is that too high? How long would I cook the pizza for please?
Added 5 grams of oil to help add to the crispness. Also is it necessary to leave it out 3 hours before you put it into the refrigerator?
I think once you roll it into a ball put it into the fridge.
I don't have a pizza stone. Will it work in the oven tray?
Bottom will be white but it works
Hello another question for you if not too much trouble. Can I use sourdough discard in this recipe? How would I adapt the recipe?
Use a bit less then :)
How do You make and feed your starter? Thank you for your reply.Patricia
Hello P, Please see one of our first videos on the topic :)
Do you rest the dough before the bake on room temperature some time or do you use it straight from the fridge? Thank you!
Both will work but its easier to shape if it has some temperature :)
@@SimpleSourdough thank you! I just took the pizza out of the oven and it's sooooo delicious! Many thanks for your help!
@@hedisandor6827 Welcome Hedi! Enjoy your pizza ☺️✌️
Hi I made the pizza today. The dough after hand mixing was sticky. Rested for 30mts and bulk fermented for 3hrs. I was able to make the pizza . The edges were charred but the bottom part was white in colour. The edges had very minimal holes. My kitchen temperature was 30c today
Get a baking steel :)
You say you run the fan....at 482F is using convection cook? Thanks!
Yes
Thanks for that, deffo gonna give this recipe a go. ps. What mixer is that, its looks fantastic for dough?
Teddy varimixer
Thanks for this. I got 2 right-sized pizzas for my oven (Breville Pizzaiolo). Most importantly was your technique for forming the pizza pie dough was helpful. Using lots of flour with some semolina, I stretched the dough ball gently, minimal pressing and it easily spread out. Like you mentioned, care is needed to avoid creating any holes in the dough. I was able to transfer both my pies (tomato sauce, mozzarella, chicken, bacon) to my low clearance oven. I did not pick up on your cooking temp process however so next time I will just increase mine up to 750 degrees Fahrenheit. Maybe I will get a more puffy crust. I have a stone while you used a steel so am not familiar. Anyway, thanks again and you have given me encouragement in my quest to be proficient sourdough pizza cook.
Thanks for the feedback! :)
The best recipe i ever tried, thank you
Thank you so much!
Great video! Can you freeze the dough to use later? If so, at what point would you freeze it?
Only if it has yeast
perfect - i will do this :-D DANKE
Welcome!
Just starting my Sourdough Pizza Making. Had a few challenges. THANK You for this excellent presentation. I now, have a better method. I am tempted to get a pizza steel, but have a stone that should work. Quick question - You said oven with "Fan ON" Is that what we call Convection setting in US?
Please tell me if hydration is 60% or 63%(as you say in the recipe). Thank you.
240/400 is 60%
11:42 when you can hold your pizza like that, its already consider fail, no matter how much air in the crust. Because your pizza is too dry and the tomato base is dry too
I love watching other people bake
:D
How do you make your sourdough!
Great video, very different from others on RUclips, nice and simple. One question, if I wanted to freeze, could I do that before the bulk proofing?
Thank you very much. In that case I would bake it and then freeze it :-)
I wish you had baked the pizza right after 3 hours resting time at room temperature. Because.you say, at minute 6:30 you could use the dough after 3 hours only, and that's something I would like to see you doing, instead of the "3 days after" dough.
How do I make sourdough starter? There are several recipes. You let it rest for 3 days geez you would want be craving for pizza😅
Have you ever used 00 flour for your pizza?
Yes works execellenet :-)
Yummmmmm! 🥰
I scaled the recipe to make three pies. Made the dough on a Friday and let it cold ferment in the fridge for about 7 days. The dough was like a cloud or a pillow ( Fabulous ) Thank you for sharing this it will be my goto for some time . Best regards from Alaska
100 persons 100 different recipes and methods!
Hehe :-) did you try it out
Can’t wait to try it. Looks so good!
Good to hear!
made them! will bake soon! cannot wait to taste! TY!
Hey Peter already try doing a bigga with sourdough yeast ?
Yes works too :-)
Hello.Thank you for the recipe.It doesn't contain oil ?
It can be added
Super duper yummiiiii I will try that one out!
Sweet!
when i’m shaping the dough it’s sticks to my hands. did i not mix well enough?