I simply love that there is no crazy background music and not a lot of talking that's unnecessary about your life. Instructions are wonderful and everything looks great
@@michellewhite6992 that’s a great step! I am baking 2 years. When I need sail the dough I use a tapper, if not I use a lid. I keep up to 1 week my pizza dough without plastics :)
People talking about the lack of background music and I agree, but I personally also like that this isn't an annoying ASMR with overly loud and "satisfying" kitchen cutting and wood sounds. I have misophonia and those bug me so much. Great video and thank you
Made this for the first time tonight and it was fabulous! Have had a starter going for a solid 2 years, finally inspired to make pizza. This recipe and tutorial was a game changer! The high hydration formula really makes a difference and the can wait to try with a regular loaf or ciabatta. For the pizza, I fed starter in the morning to perk it up. Then started the whole stretch and fold process around 8:00 am. All told, it didn’t prove as long as the recipe called for because I REALLY wanted pizza tonight. And it totally worked. Fired up the grill instead of the oven, baking stone is n tue grill. Approx 425 degrees on the grill gauge and total cook time for Marg about 7 minutes and a heavier sausage/ cheese pizza for 10 minutes. Crust airy, yet crisp. We devoured them standing up. Thank you for making this so easy, accessible and delicious!!
Have been making this dough every Wednesday (for 🍕 Friday) for a year! So good. I think the two day cold/fridge ferment is what makes it extra tasty. I lay down flour before I pull the dough out of the container, then fold the chunks so all stickiness moves to the inside (flour to outside). We love it! Thank you for the vid!
With sourdough, I generally bring all ingredients together (except salt) and let sit x 30 minutes and then add salt. Theory is that salt may inhibit the growth of the yeast in the starter.
Thank you for this simple, beautiful video. Good clear camera, easy to read , no self indulgent bla bla or irritating background music . Love it and my first rise looks promising
These instruction videos remind me again not to over handle the dough; to use a light touch. High hydration dough is wet by definition so the hands need to be gentle with the piece, preferably with wet fingers for the early stages, at least until the gluten has had a chance to develop. So inspiring to watch, and so well presented. Thank you again Alexandra’s Kitchen.
Hello! We just made this dough for dinner tonight and it was my favorite recipe so far!! We have pizza night once a week and this will for sure be our go to! Loved it :D
I made this today (the first two pies, anyway - two more in the fridge for tomorrow). a three day ferment in the fridge, and it turned out fantastic! My oven isn’t quite hot enough for large air pockets, despite using a baking steel in the top shelf and the broiler on high, but the results were still convincing: a crispy leopard spotted base, chewy crumb and delicious sourdough flavour. I made the margarita (using canned tomatoes to make the sauce) and the Creme fraiche/kale pie from your website and it was an absolute winner! The only thing I did different was to place the (floured) dough balls straight onto the parchment paper, and then stretched them on the paper after the hour without lifting the dough up anymore. Just pushed it outward with my fingers. Thank you for sharing this foolproof recipe! It’ll be my new go-to pizza method going forward!! All the best!
My family and I have always loved making homemade pizza! When I finally got into sourdough baking, I knew I had to try making pizza with it. Your recipe was the first one- and only recipe that I’ll ever use! You get those perfect air bubbles in the crust, it is absolutely the best pizza that we ever made. It’s always a hit for dinner and always impresses guests! Every recipe I’ve tried from you has always turned our absolutely perfect and I couldn’t thank you enough for sharing your wonderful recipes(:
I’ve just stumbled across this lady’s blog page and RUclips videos. It is very easy to get confused and frustrated with making bread. There really are several different ways to “make the perfect bread.” Thing is, people complicate the hell out of it. I made her sourdough loaf bread and it came out beautifully. First try making bread. I’m sticking with this girl. There’s not a lot of bs, extra added fluff. Straight to the point. I like it. It’s realistic for real people in the real world who have real families. Good job.
Thank you very much for this recipe! This was my first attempt at sourdough pizza and it turned out great. I am not used to such high hydration ratio for pizza (really 77% assuming a 1:1 starter) but I could make it work no problem. I might reduce the water quantity ever so slightly for next time though. For me 4 sets of stretch and fold was not enough even though I use fairly high protein type 00 pizza flour. I will do 5 or 6 sets next time, might even hand knead it a bit. Thanks again!
Hi ive made this recipe 5 times now, i wasn't a pizza person before baking my own now we have it weekly i love it, the dough is so soft. I part bake them in the morning so then the kids can top them with what they want later after skl and work. I make my own pizza sauce too which is delicious.
I clicked on your video because it was shorter than the others. Thank you for demonstrating this fabulous pizza dough and what I need to know in less than 5 min. Rao sauce is amazing by the way and is the only store bought sauce I use if I don't make my own.
I am using rye sourdough starter, it works out very good!! Also cooking pizza on stone… on my grill with lid down 😁 this recipe is just brilliant. Our friend said it’s the best pizza he had his entire life (and he’s not a teenager). This weekend people are coming especially for this pizza! So I’ve made double batch of dough which is bulk fermenting now 😁 thank you!!!!
@@judichristopher4604 Well it was just a generic gas bbq from our local B&Q - I think any gas bbq will work as long as it has a lid and is big enough to fit a stone :) in fact there are loads “bbq pizza ovens” out there now! I found it cooking better than using stone in normal gas oven, it gets hotter but I don’t remember temperature - I recon around 300-350*C ish? Stone was just a generic Amazon one I bought for my oven but didn’t have patience to preheat it for 45 mins 😀 once the bbq and stone are hot it was taking around 8 mins to cook from my memory. Everyone loved pizza from this setup, we made loads like this before we bought an Ooni :)
I have tried a lot of sourdough recopies for pizza and this is bar far the best. My only modification is to add diastatic malt powder for color and making the fermentation more complex in less time.
Fantastic!!!! I've been messing with different pizza dough recipes from my sourdough starter for a while now with mixed results... BUT.... this is the first that has given me an awesome result!!! Loved the first one at 1 day in the fridge, then the second at 2 days, and the subsequent on the 3rd day 👍 Thank you soooooo much !!!
This is by far the easiest and most delicious way to make crust! After making this dough a few times, nothing comes close. Also, if you do not have Ali's Pizza Night cookbook, please do yourself a favor and get a copy; simple wonderful!
This was a great dough for me! I put in 150 grams of whole wheat flour instead of putting all unbleached all-propose to make it stiffer. It wasn’t sticky at all!
This recipe is Callie Boing Boing Approved and receives 9 Callie Boing Boings 🐕🐕🐕🐕🐕🐕🐕🐕🐕!!!!!! Great, no nonsense, none of the I'm going to talk a lot to chalk up watch hours video. The pizza came out Great! Oddly this is the first Sourdough pizza dough I've made, not sure why as I bake Sourdough breads. The dough was nice and stretchy on day 3 and had a great tangy Sourdough flavor and lasting after taste. The three day ferment builds all that flavor. These pies came to about 12 or 13 inches with a very thin crust. Two adjustments I made because I also cook for my 90 year old dad with dentures and anything too chewy or crusty he has a hard time with. I lowered the temp to 525* and set the rack at 2nd notch in the oven rather than the top. Six minutes worked great. The crust was a bit floppy but manageable. I'm sure the higher temp and closer to the burner will stiffen it up. These adjustments made it perfect for Dad. Next time I will do his like this for Dad and then go to 550* and top rack position to cook my pie, as I like a stiffer crust and a tad of charring. I do need to figure out how to thicken it up a bit however. If I were to add artichoke heart or mushrooms and olives it would be too floppy. Alexandra, any suggestions on how to thicken it up a bit? I may double the dough ball size and stretch the same. That might work. Thank you Alexandra!
thanks for the video and step by step, liked and subscribed, made the dough early in the week and we cooked it up on my DIY pizza oven (cooking steel with fire bricks and a 24x24 paver to cover on my grill) Taste was amazing, the cooking steel was one of the best investments ever
Super sticky dough the the results or totally worth it!!! I use this one every time now and I love it!!! Thanks girl! 🍕❤️🧡💛 wish it would let me add pictures!
Currently in the fridge. After it doubled and I’ve put on my cutting board it was super sticky. Stuck to the board and I had to get a scraper, and add lots of flour. Can’t wait to bake
Hello Alexandra, my friend gave me a sourdough starter, link to your videos and this is how I started my adventure with baking bread, focaccia and pizza. I learned from you 😊 You step by step video s are great. Thank you 😊 One question, can I freeze the dough for pizza?
This is definitely the best sourdough pizza dough I've made. It's as good as my poolish recipe and maybe even better. My GF is gluten intolerant and couldn't eat my usual poolish dough without "issues". So I was using some horrible gluten free crust. The she mentioned that she had no issues with my sourdough bread so started researching sourdough pizza. The previous recipes were fine for her stomach but I felt second best (albeit still very good). Then I found this recipe and tried it on Saturday. It's soooo good. Very easy to work the dough, great light crispy crust with lots of puff. And delicious sourdough flavour! I followed the recipe exactly, except for using bread flour (around 13% protein). Dough was in the fridge for around 40 hours. What is the limit for how long you can keep in the fridge?
That looks so very yummy. I'm following your recipe right now using my sourdough and I'm on the 2nd 30 min rest time. What is a baking steel? Is that like a regular baking/cookie sheet? I was going to use aluminum foil to bake it on. (Considering that I just moved into a new place and that's about all I currently have at the moment. Lol)
Question! Wouldn't it make more sense to divide and ball the dough before the 8 hour proof (after 4th stretch and fold)? To avoid knocking it back before putting in the fridge?
PREPARE CONTAINER 1ST □ Oil large tupperware FOR THE DOUGH: □ 375 g water (or less, see notes above) □ 100 g sourdough starter, active and bubbly, see notes above □ 10 g salt □ 500 g all-purpose or bread flour
My dough remained very sticky and could hardly be shaped. It didn’t rise at all in the oven (I tried at 230C which is what I use for my bread and st 220). It turned out to be as hard as nails. I will try again at 200C top and bottom heat, not fan. The starter could not be at fault because it produces lovely bread. Maybe too much water?
I really love your straightforward style in making videos, and I wish VI would follow your lead. If he stopped doing those animated acts, he could triple his number of subscribers in no time!😅😅
Alexandra, I would like to use fresh ground wheatberries to make this. I have hard red and hard white. What would you recommend? Do you think a combination of both would work, and if so, what ratios? Thank you!
Not sure if I'm the only one (judging by comments) but I've attempted this 2 times, using an unfed starter, 375g water, 100g starter, 500g flour (white, non bread, all purp) and it comes out flowy and not at all silky like I usualy get for my sourdough (for my SD I use a 50/50 white/whole mix, and it comes out great). The dough rose/doubled, and I folded it per directions 4-5 times. Right now the dough rested 8-12 hours overnight and its tearing/flowy. I am thinking of tossing it. I am not getting a bakers window at all, makes me think its too hydrated? Anyone experience this?
You’ve over-proofed it - 8-12 hrs is far too long. You want a nice bouncy dough which can be achieved after 6 hrs or even quicker depending on the temperature.
@@pifpafpat to clarify the 8-12 rest was in the fridge overnight, and it was still flowy. Initially ~4-6 hours for 4-5 folds in between that time. I think my started was too starved? I typically feed once a week, 3-4 hours before I put my mix together.
Your pizza looks great! however, using alot of flour on the bottom of your pizza when stretching will result in a burnt bottom , especially on a high heat steel. Try using semolina for stretching it doesn't burn and won't absorb into your pizza dough like flour.
As she did, for the first time I used the parchment paper and it came out great. I CANNOT stand the smell of burning corn meal or the meal that inevitably falls to the bottom of the oven that later has to be clean out. The parchment worked great for me. Game changer. I'm also using a pizza steel.
I simply love that there is no crazy background music and not a lot of talking that's unnecessary about your life. Instructions are wonderful and everything looks great
100%agree
Exactly what I was about to comment.
It makes it very relaxing
Same!
Reasons why i love your video: 1) You dont waste plastic covering the dough 2) No annoying music 3) No stupid comments
You can buy biodegradable shrink wrap i use it.
@@michellewhite6992 that’s a great step! I am baking 2 years. When I need sail the dough I use a tapper, if not I use a lid. I keep up to 1 week my pizza dough without plastics :)
People talking about the lack of background music and I agree, but I personally also like that this isn't an annoying ASMR with overly loud and "satisfying" kitchen cutting and wood sounds. I have misophonia and those bug me so much.
Great video and thank you
The thing I love most about your vids is that they are straight to the point.
Made this for the first time tonight and it was fabulous! Have had a starter going for a solid 2 years, finally inspired to make pizza. This recipe and tutorial was a game changer! The high hydration formula really makes a difference and the can wait to try with a regular loaf or ciabatta. For the pizza, I fed starter in the morning to perk it up. Then started the whole stretch and fold process around 8:00 am. All told, it didn’t prove as long as the recipe called for because I REALLY wanted pizza tonight. And it totally worked.
Fired up the grill instead of the oven, baking stone is n tue grill. Approx 425 degrees on the grill gauge and total cook time for Marg about 7 minutes and a heavier sausage/ cheese pizza for 10 minutes. Crust airy, yet crisp. We devoured them standing up.
Thank you for making this so easy, accessible and delicious!!
Thank you for no music, I can listen to what I want, really really refreshing, good choice
Have been making this dough every Wednesday (for 🍕 Friday) for a year! So good. I think the two day cold/fridge ferment is what makes it extra tasty. I lay down flour before I pull the dough out of the container, then fold the chunks so all stickiness moves to the inside (flour to outside). We love it! Thank you for the vid!
With sourdough, I generally bring all ingredients together (except salt) and let sit x 30 minutes and then add salt. Theory is that salt may inhibit the growth of the yeast in the starter.
Love this channel. It's informative without being preachy, verbose etc
Thank you for this simple, beautiful video. Good clear camera, easy to read , no self indulgent bla bla or irritating background music .
Love it and my first rise looks promising
These instruction videos remind me again not to over handle the dough; to use a light touch. High hydration dough is wet by definition so the hands need to be gentle with the piece, preferably with wet fingers for the early stages, at least until the gluten has had a chance to develop. So inspiring to watch, and so well presented. Thank you again Alexandra’s Kitchen.
My pizza was a visual disaster but totally delicious! Tons of flavor
This is THE BEST SOURDOUGH PIZZA RECIPE EVER!
I’m on my second attempt of this recipe and I’m so excited because my starter has only gotten better. This recipe is frickin delicious!!!
Hello! We just made this dough for dinner tonight and it was my favorite recipe so far!! We have pizza night once a week and this will for sure be our go to! Loved it :D
I made this today (the first two pies, anyway - two more in the fridge for tomorrow). a three day ferment in the fridge, and it turned out fantastic! My oven isn’t quite hot enough for large air pockets, despite using a baking steel in the top shelf and the broiler on high, but the results were still convincing: a crispy leopard spotted base, chewy crumb and delicious sourdough flavour. I made the margarita (using canned tomatoes to make the sauce) and the Creme fraiche/kale pie from your website and it was an absolute winner! The only thing I did different was to place the (floured) dough balls straight onto the parchment paper, and then stretched them on the paper after the hour without lifting the dough up anymore. Just pushed it outward with my fingers. Thank you for sharing this foolproof recipe! It’ll be my new go-to pizza method going forward!!
All the best!
My family and I have always loved making homemade pizza! When I finally got into sourdough baking, I knew I had to try making pizza with it. Your recipe was the first one- and only recipe that I’ll ever use! You get those perfect air bubbles in the crust, it is absolutely the best pizza that we ever made. It’s always a hit for dinner and always impresses guests! Every recipe I’ve tried from you has always turned our absolutely perfect and I couldn’t thank you enough for sharing your wonderful recipes(:
I’ve just stumbled across this lady’s blog page and RUclips videos. It is very easy to get confused and frustrated with making bread. There really are several different ways to “make the perfect bread.” Thing is, people complicate the hell out of it. I made her sourdough loaf bread and it came out beautifully. First try making bread. I’m sticking with this girl. There’s not a lot of bs, extra added fluff. Straight to the point. I like it. It’s realistic for real people in the real world who have real families. Good job.
Yuuuuummm. I love the videos where there’s no talking. Thanks for sharing.
Thank you very much for this recipe! This was my first attempt at sourdough pizza and it turned out great. I am not used to such high hydration ratio for pizza (really 77% assuming a 1:1 starter) but I could make it work no problem. I might reduce the water quantity ever so slightly for next time though. For me 4 sets of stretch and fold was not enough even though I use fairly high protein type 00 pizza flour. I will do 5 or 6 sets next time, might even hand knead it a bit. Thanks again!
This is still by far my favorite and easiest pizza dough recipe! Thanks girl! 💜
I couldn't believe how easy this was!
Best pizza i've ever made. 😍❤️ My husband loves it
Hi ive made this recipe 5 times now, i wasn't a pizza person before baking my own now we have it weekly i love it, the dough is so soft. I part bake them in the morning so then the kids can top them with what they want later after skl and work. I make my own pizza sauce too which is delicious.
This is always my go to for sourdough pizzas, just always comes out perfect 🔥🔥
This is by far the most simplistic sourdough pizza I've come across on RUclips. Great work.
I clicked on your video because it was shorter than the others. Thank you for demonstrating this fabulous pizza dough and what I need to know in less than 5 min. Rao sauce is amazing by the way and is the only store bought sauce I use if I don't make my own.
I am using rye sourdough starter, it works out very good!! Also cooking pizza on stone… on my grill with lid down 😁 this recipe is just brilliant. Our friend said it’s the best pizza he had his entire life (and he’s not a teenager). This weekend people are coming especially for this pizza! So I’ve made double batch of dough which is bulk fermenting now 😁 thank you!!!!
Did you use the all purpose flour or changed to other flour for dough as well ?
WAIT.... WHAT???
Pizza on a Grill?
Be Still My HEART
Which GRILL? What size stone?
How high of a temp... Gas? Wood?
Tell me more... Please
@@judichristopher4604 Well it was just a generic gas bbq from our local B&Q - I think any gas bbq will work as long as it has a lid and is big enough to fit a stone :) in fact there are loads “bbq pizza ovens” out there now! I found it cooking better than using stone in normal gas oven, it gets hotter but I don’t remember temperature - I recon around 300-350*C ish? Stone was just a generic Amazon one I bought for my oven but didn’t have patience to preheat it for 45 mins 😀 once the bbq and stone are hot it was taking around 8 mins to cook from my memory. Everyone loved pizza from this setup, we made loads like this before we bought an Ooni :)
@@veriviener
EXCELLENT
Thank you so much for this information.
Loved it! Used a scale and everything went great tastes great! Only thing I’m altering for next time is only cutting into 2 pieces not 4 :) thank you!
I did this and it worked perfectly!! Made two 14" pizzas!
I have tried a lot of sourdough recopies for pizza and this is bar far the best. My only modification is to add diastatic malt powder for color and making the fermentation more complex in less time.
Thank you, my Pizza keeps coming out better and better. Every time I make them, I love the recipe🥰
Thank you for this recipe! Trying it this week ❤
Finally a video that showed how it is done.
Got an Ooni and looking for a good pizza dough. What everyone here says is right. No BS fancy production I wanna be creator! To the point! thank you
Fantastic!!!! I've been messing with different pizza dough recipes from my sourdough starter for a while now with mixed results... BUT.... this is the first that has given me an awesome result!!! Loved the first one at 1 day in the fridge, then the second at 2 days, and the subsequent on the 3rd day 👍 Thank you soooooo much !!!
This is by far the easiest and most delicious way to make crust! After making this dough a few times, nothing comes close. Also, if you do not have Ali's Pizza Night cookbook, please do yourself a favor and get a copy; simple wonderful!
Thank you so much for this recipe it was perfect . It was my first time ever using the sourdough starter. I’ll make it again
This was a great dough for me! I put in 150 grams of whole wheat flour instead of putting all unbleached all-propose to make it stiffer. It wasn’t sticky at all!
my dough was so sticky. i used bread flour so maybe this would help next time?
your shooting / editing style should be the textbook for youtube recipes. bravo from a professional video producer.
1.5h into proofing. Lets see. The flour is crucial and I don’t think I have the best but fingers crossed 🤞. Thanks for sharing
I have made this recipe twice now and it works perfectly. Thanks!
Do you have to stick the pizza balls in the fridge and then use them or can I turn the pizza balls into pizza right away?
I love that it looked like you were herding little animals into homes.
I made amazing sour dough pizza dough the first time and the second time it was chewy. So going to give this a try! Thank for the video!
I've begun the recipe, as described. Four turns and sleep yet to go. Tomorrow I buy the cheese.
Thanks.
Simple straight forward recipe have made it many times now!
straight forward and simple instructions
I love your simple approach! It looks like when I make my simple sourdough bread. I’m buying those containers! Easy !❤
Omg finally I made a sourdough pizza so simple yet so delicious thank you so much for sharing 😋...
This is the best pizza dough my husband loves it ❤
me watching a video: cmon, I have to wait for a day? I'm not gonna do it
me seeing the big bubbles: I'm gonna do it.
Ha! it was worth the wait!
Nice kitchen sound . Was looking for a good pizza dough receipe and found it . Thankyou
This recipe is Callie Boing Boing Approved and receives 9 Callie Boing Boings 🐕🐕🐕🐕🐕🐕🐕🐕🐕!!!!!!
Great, no nonsense, none of the I'm going to talk a lot to chalk up watch hours video.
The pizza came out Great! Oddly this is the first Sourdough pizza dough I've made, not sure why as I bake Sourdough breads. The dough was nice and stretchy on day 3 and had a great tangy Sourdough flavor and lasting after taste. The three day ferment builds all that flavor. These pies came to about 12 or 13 inches with a very thin crust. Two adjustments I made because I also cook for my 90 year old dad with dentures and anything too chewy or crusty he has a hard time with. I lowered the temp to 525* and set the rack at 2nd notch in the oven rather than the top. Six minutes worked great. The crust was a bit floppy but manageable. I'm sure the higher temp and closer to the burner will stiffen it up. These adjustments made it perfect for Dad. Next time I will do his like this for Dad and then go to 550* and top rack position to cook my pie, as I like a stiffer crust and a tad of charring. I do need to figure out how to thicken it up a bit however. If I were to add artichoke heart or mushrooms and olives it would be too floppy. Alexandra, any suggestions on how to thicken it up a bit? I may double the dough ball size and stretch the same. That might work. Thank you Alexandra!
I could watch this all day absolutely wonderful. Thanks for the great video watching this from the UK cheers.
Лучший рецепт теста на пиццу!!!❤🎉
thanks for the video and step by step, liked and subscribed, made the dough early in the week and we cooked it up on my DIY pizza oven (cooking steel with fire bricks and a 24x24 paver to cover on my grill) Taste was amazing, the cooking steel was one of the best investments ever
Great video for beginners like myself. Instructions are clear and easy to follow. 👍🏽
What a wonderful video! Thank you so much. I’m new to this whole sourdough starter world and can’t wait to make pizza!
your receipe looks very good, I love the texture of the baked crust....Can't wait to try it in my Roccbox pizza oven...Thanks! :)
Super sticky dough the the results or totally worth it!!! I use this one every time now and I love it!!! Thanks girl! 🍕❤️🧡💛 wish it would let me add pictures!
This is so helpful! I'm making this dough right now!
yum this looks fantastic! I'll be trying this soon but with breakfast pizza toppings :)
Currently in the fridge. After it doubled and I’ve put on my cutting board it was super sticky. Stuck to the board and I had to get a scraper, and add lots of flour. Can’t wait to bake
Hello Alexandra, my friend gave me a sourdough starter, link to your videos and this is how I started my adventure with baking bread, focaccia and pizza. I learned from you 😊
You step by step video s are great. Thank you 😊
One question, can I freeze the dough for pizza?
Nice looking pizza 🍕. Great job 👏
This was so satisfying to watch 😆 recipe was delicious!
very nice handling of the dough!
Good job using the parchment paper! 👍
Great video… where do you get that vessel? Is there a specific name for it?
the perfect recipe video. thank you very kindly
How do you transfer the uncooked pizza from the baking sheet to the baking steel? Or do you keep the baking sheet under the pizza?
Made this. Soooo good. Thank you❤
Looks wonderful must try.
This is definitely the best sourdough pizza dough I've made. It's as good as my poolish recipe and maybe even better.
My GF is gluten intolerant and couldn't eat my usual poolish dough without "issues". So I was using some horrible gluten free crust. The she mentioned that she had no issues with my sourdough bread so started researching sourdough pizza. The previous recipes were fine for her stomach but I felt second best (albeit still very good).
Then I found this recipe and tried it on Saturday. It's soooo good. Very easy to work the dough, great light crispy crust with lots of puff. And delicious sourdough flavour!
I followed the recipe exactly, except for using bread flour (around 13% protein). Dough was in the fridge for around 40 hours.
What is the limit for how long you can keep in the fridge?
Where did you get the container for the bulk fermentation?
Beautiful result!
That looks so very yummy.
I'm following your recipe right now using my sourdough and I'm on the 2nd 30 min rest time.
What is a baking steel? Is that like a regular baking/cookie sheet?
I was going to use aluminum foil to bake it on. (Considering that I just moved into a new place and that's about all I currently have at the moment. Lol)
Uauuuuuuuu
it's the best baking woman.
Sorry for my English it's very bad
Great video! Can't wait to make my own pizza :)
Beautiful pizza! Love everything about these videos.
I love your videos! They make me keep coming back and watching! Thanks for sharing! 💕
Love your video
Excellent Video
Thank you for sharing.
Job well done. That looks incredible!
Brilliant - thank you - so helpful ❤️
simple and to the point video thank you!
Awesome! I'm trying this weekend!
Amazing recipe! Thank you!
Question!
Wouldn't it make more sense to divide and ball the dough before the 8 hour proof (after 4th stretch and fold)? To avoid knocking it back before putting in the fridge?
That looks so amazing !
PREPARE CONTAINER 1ST
□ Oil large tupperware
FOR THE DOUGH:
□ 375 g water (or less, see notes above)
□ 100 g sourdough starter, active and bubbly, see notes above
□ 10 g salt
□ 500 g all-purpose or bread flour
Lovely!
My dough remained very sticky and could hardly be shaped. It didn’t rise at all in the oven (I tried at 230C which is what I use for my bread and st 220). It turned out to be as hard as nails. I will try again at 200C top and bottom heat, not fan. The starter could not be at fault because it produces lovely bread. Maybe too much water?
I really love your straightforward style in making videos, and I wish VI would follow your lead. If he stopped doing those animated acts, he could triple his number of subscribers in no time!😅😅
Alexandra, I would like to use fresh ground wheatberries to make this. I have hard red and hard white. What would you recommend? Do you think a combination of both would work, and if so, what ratios? Thank you!
Not sure if I'm the only one (judging by comments) but I've attempted this 2 times, using an unfed starter, 375g water, 100g starter, 500g flour (white, non bread, all purp) and it comes out flowy and not at all silky like I usualy get for my sourdough (for my SD I use a 50/50 white/whole mix, and it comes out great).
The dough rose/doubled, and I folded it per directions 4-5 times. Right now the dough rested 8-12 hours overnight and its tearing/flowy. I am thinking of tossing it. I am not getting a bakers window at all, makes me think its too hydrated? Anyone experience this?
You’ve over-proofed it - 8-12 hrs is far too long. You want a nice bouncy dough which can be achieved after 6 hrs or even quicker depending on the temperature.
@@pifpafpat to clarify the 8-12 rest was in the fridge overnight, and it was still flowy. Initially ~4-6 hours for 4-5 folds in between that time. I think my started was too starved? I typically feed once a week, 3-4 hours before I put my mix together.
@@kubanishku you might want to change the feeding ratio in this case. Go for 1:5:5 and it’ll get stronger.
Your pizza looks great! however, using alot of flour on the bottom of your pizza when stretching will result in a burnt bottom , especially on a high heat steel. Try using semolina for stretching it doesn't burn and won't absorb into your pizza dough like flour.
As she did, for the first time I used the parchment paper and it came out great. I CANNOT stand the smell of burning corn meal or the meal that inevitably falls to the bottom of the oven that later has to be clean out. The parchment worked great for me. Game changer. I'm also using a pizza steel.
ขอบคุณมากค่ะฉันมาจากประเทศไทย ชอบคลิปของคุณมาก กระชับเข้าใจง่ายไม่มีเสียงดนตรีที่ทำให้รำคาญใจ และดิฉันไม่ลืมที่จะกดติดตามคุณ รอคลิปดีๆแบบนี้อยู่นะคะ❤️
I hope this video gets the recognition it needs!
Turned out great - thank you! 😋
love this