Always love the videos you produce with Feng, such a great personality and her enthusiasm for pizza and dough making shines through. I feel like I will need to re-watch this a few times with a pen and paper to hand :)
This is a great video. I think what would be helpful for future videos where there is a lot of time involved is to work backwards from when you plan to bake the pizza. If you plan to have the pizza on Saturday night as an example, then just note which day and approximate time you should start each step. That way you don't have to worry about staying way past your bedtime waiting for the dough to fully proof. The dome is definitely my next oven.
Feng Chen your techniques and style of pizza are so different from what I am seeing out there, but it's exactly the type of pizza I like the look of and taste of the most, and am trying to emulate. You have definitely put in the long hours and hard work and it tells. I have been experimenting for over a year now and the lighter crust pizzas with a bit of funk to me taste the absolute best cooked in a pizza oven, but there really isn't a lot of information I have found out there that caters to the serious home cook who has access to equipment like a pizza oven and wants to cook this style of pizza that requires a bit of finesse. This video was the first glimpse of some of the processes in action that really made things click for me. I would love to see more content like this, patreon, or even a book!
Hey! Ah wow, thank you so much for taking the time to share your very kind feedback! I'm genuinely grateful to know that you found my process helpful. I will consider what you mentioned about sharing more - thanks again 🙏
I love this recipe. The long autolyse made the dough so smooth and elastic. The extended fermentation made a light and flavorful crust. You are a master Feng.
A wonderful lesson. I tend to be a little heavy-handed when handling dough. Watching you has made me conscious of this, and hopefully, my next effort will reflect your teachings. Thank You, this was terrific. Well Done
It’s clear that a lot of research and testing has gone into this recipe, yet the instructions are approachable. Excellent! I started using my usual tartine dough using bread flour for pizza which uses 20% starter. I’ll have to experiment with 5% like this recipe and 10% The extended autolyse is a great move. I laminate the autolysed dough, spread the starter then fold. I let it relax for 10 mins before rubaud. 3% salt seems like it’s on the high side but probably works better than 2% due to 00 flour? I’ll continue to experiment with AP and bread flour until I get some 00!
Follow this video pretty well spot on and turned out so amazing….been trying to perfect my pizza dough for years and feel like this video became my new “go to” for crust from here on out. Thanks so much!
What a wonderful visual aid, to pick up the dough at “6:24” and talk about the effects of salt on the dough. I’ve seen many videos where the author mentions salt but, provides no, visual confirmation of what the salt is doing. Great job.
I tried this way about 20 times but found the dough too chewy. Now I grind my salt to a powder and mix it with the flour, too I mix my starter with the water. When it's time, I mix the two until all the flour is incorporated. Then stretch and fold - four times - on the hour, three times over three hours. 4 hours after the starter and flour touch, it goes in the fridge overnight.
Feng! You saved my weekend!!! I've been looking for recipes to make S D pizza and suddenly the new video bell rings!!!! You can't imagine how much I expected them to upload a video of you. Friends wanted pizza sour dough, God, Thank you🙌!!!!!! I'm sure it will be wonderful!!🎉🍕🍻🍷. Saludos desde Puerto Rico!!
Saludos, Carmen! I'm so glad you found this recipe helpful. Hope you have a great time making and eating sourdough pizza with your friends! Once you get to know your starter, it'll be your friend in pizza-making 🥰🍕
@@leopardcrust Very sure! That's how it has been, now I do it almost every weekend. As a firefighter, I have always liked fire and watching my grandmother make those pizzas in a wood-fired oven was always wonderful. Thank you very much for your help to please my family and friends.🤗
I have seen so many RUclips pizza-making videos. This is the only stretch out of the pizza in a bowl. It's brilliant, makes me feel like "I can make pizza". Thank you! Is it any way you can give the link to the bowl and info on its size of it?
Sorry but way to much waffling and nonsense talk I assume she is a influencer? If you want a proper instructional video on sourdough go and watch a master at play like massimo on RUclips who does authentic Italian pizza . He also won't annoy /bore you to death with waffling as he barely talks only when he has to, yet you will learn much more just from watching a proper master at play. Her proportions are also totally off. She is putting over 800g of flour and over 400 grams of water with 30g of sourdough yet only gets 4 dough balls of 270g? Doesn't make sense atleast perform your basic calculations before sharing information! The same recipe on ooni calculator with only 600g flour instead of 800 gives four dough balls of the same weight.
Great recipe and clear instruction. Thank you. My question is that I am in the middle of the last room temperature proofing, thinking that we would have pizza for lunch then the lunch plan has changed. Can I put the dough back to the fridge ? 🤓😅
I love this video!! The step by step instructions and explanations breakdown the process into easy to understand steps. - I will be making my first attempt at sourdough pizza next week. One question - if I am going to freeze the dough - at what stage do I do the freezing?
Thank you and good question! Freezing sourdough successfully tends to depend on your starter’s particular colony. Some starters are unaffected by freezing, while others don’t really bounce back after thawing. I’d say it’s worth a shot to try with a couple of dough balls to see how it goes with your own starter. 🙂
Follow the recipe as normal until the step where you portion the dough. Roll each portion loosely into dough balls (just for easier handling) and give each a light coating of extra-virgin olive oil. Put each dough ball into its own zip-loc bag or air-tight container before transferring them to the freezer. (If using a zip-loc bag, try to leave as little air in the bag as possible before sealing.) To thaw: 24h before you want to make pizza, take the dough ball(s) out of their bag and place in a lidded dough box or individual air-tight containers (with a little room for them to grow) in the fridge to gently thaw. If you used an air-tight container to freeze them, you could just transfer that as-is from the freezer to the fridge. The next day, when you transfer the dough out of the fridge for their final proof, you can give them a reball for one last boost. Then, with a bit of starter tenacity, the dough will final proof as normal and develop air. Hope this helps!
@@leopardcrust Thank you for your response - I have had limited success with freezing dough but will give it a shot! I made my first sour dough pizzas last night using your autolysis method!!
Bravo 10/10!! Not many folks though however, have the time or patience to do this. You can get real close, simply by using a 70/30 hydration (OO flour to water/3% salt) and an all day prove. Simple.
Been using a Gozney for clost to a year. This one didn't work well for me in Florida. I didn't give it a 24-48 cold proof by but it never really rose and as well with such high hydration and Florida humidity, it was super sticky. Had hard times getting it slide off peel, even after listing and throwing corn meal underneath.
Great video, lots of practical and digestible information here (hehe). And Feng is always such a great host / personality. It's just a super thorough video. I always use 00 flour, I've never tried a starter and I've never used Rye flour. Is the rye flour just to add a different flavour profile to the dough? I've started doing more thinner crust pizzas so I can get that CRISP as I struggle to get a crisp on Neapolitan crust. Might a slight crisp to the skin but it's mostly like soft bread, which is nice.... but the texture combo of crispy crust to the soft pizza slice is sooo good! Getting a crispy crust is never easy lol
I'm so glad you found my tips helpful and... digestible.😁I use a rye flour starter for flavour, but also for how active and robust it is thanks to all the extra enzymes in rye! It's really good at staying alive despite my neglect when I travel.😅 Crispy-outside, soft-inside is what I'm shooting for too! It can be a bit finicky, but it's well worth the effort! Hope you get all the crisp you're looking for in your pizza - happy baking!
@@leopardcrust Good to know it's not just me that finds it finicky 😅sometimes it works, sometimes it doesn't. Even if I haven't changed the dough recipe! Maybe the humidty, maybe the Pizza Gods are shining down upon my pizza on that very moment. Who knows! There was a small glimpse of some testing notepad that you had.... do you really have a notepad with all different dough batches you tried with their results??? I thought I loved pizza lmfao
Sorry but way to much waffling and nonsense talk I assume she is a influencer? If you want a proper instructional video on sourdough go and watch a master at play like massimo on RUclips who does authentic Italian pizza . He also won't annoy /bore you to death with waffling as he barely talks only when he has to, yet you will learn much more just from watching a proper master at play. Her proportions are also totally off. She is putting over 800g of flour and over 400 grams of water with 30g of sourdough yet only gets 4 dough balls of 270g? Doesn't make sense atleast perform your basic calculations before sharing information! The same recipe on ooni calculator with only 600g flour instead of 800 gives four dough balls of the same weight.
@@hasan1980hb It's clear that you didn't watch the video or look at the recipe at all. It's 612g Flour and 428g of water. With a 30g Sourdough starter. That's a 70% hydration dough from which she makes 4 doughballs. There is nothing wrong with this recipe, there is nothing wrong with the tips provided. I watch Massimo too, he's great. But he waffles, he repeats himself and his English is not very good. But So you have come here with your negativity, you have made false claims and you are waffling nonsense. Feng is very much involved in the pizza community, she very much loves pizza. What is your problem anyway? Go eat some Pizza and calm down.
@@Zursen you fool it's clear that you can't read can you? Check the link for her recipe it's states 612 of strong flour plus an additional 212 of bread four listed underneath. Please learn to read before trying to correct others... You are also talking rubbish and spouting lies saying she is involved in the pizza community yet she admittedly claims it took her 2 years to work out how much sourdough starter to add to her recipe 🤣. I could work it out in a few minutes and I'm no expert just a average Baker which will tell you everything..if you look upto her for tips it only shows what kind of low IQ fool you are, as she goes on into obvious unnecessary detail, I bet your one of them people who requires a checklist and written instructions to post something at the post office? Additionally her pizza does not have much spring which shows its a mediocre recipe. Massimo may not know good English (not sure what you are trying to imply by saying that) but he only talks when necessary, also watching a master at work you can learn more in a few minutes then someone waffling on for a time..
Hi Feng, really well done video. Can you explain how you make sure your dough can stay up to 48h in the fridge? If I leave 00 flower in the fridge for just 24h I go beyond the maturation peak and the flour has a sloppy consistency. Is it because of the preparation with the sourdough maybe?
Hey Benedetto, great question! First is to make sure you use a 00 that has minimum 12.5% / W260 (you can go with flour that's a bit stronger to be super safe.) Then, by allowing the bulk ferment to only increase in volume by 10% that allows the dough to mature well in the fridge, without going past its peak. Finally, balling on the day of use also gives it some extra strength. Hope this helps!
@@superyuyo4060 I think bulk fermentation consists in fermenting the entire mass and that can be done in the fridge. Portioning is done after that and usually is done at room temperature 4/6 hours before baking the pizza. If fermentation is done at room temperature, better to bake after 2 hours portioning.
@@benedettoantoniodicastri3961 hey there! Yeah Thats how i usually do it, but it seems like she bulks up to 10% and then a cold fermentation with the dough already portioned, and then she balls them again hours before using them
Definitely a weekend pizza dough recipe. How would you modify it to reduce the final rise to 1 hour or extend it to 9-10 hours? Otherwise, it's impractical to make this recipe on weeknights unless you work from home. That 6 hour final rise doesn't fit well within an 8 hour work day.
Nice video! thanks! I d like to understand if it is the same to shape the balls just one time, after taking them out from the fridge... Why do you divide it before the fridge?
Hey, thanks for watching! You can store the dough in the fridge as one mass, but it will take longer to cool, which will mean fermentation will take longer to slow down as compared to dividing the dough first. You can offset this by transferring the mass of dough earlier (like when the test dough has increased 5-7%) but it also depends on your batch size! The bigger the batch, the longer it'll take to cool. Hope this helps! :)
How long can you keep the dough in the fridge before baking? Say, i prep the dough on Friday, fridge it Frida afternoon/evening, can I bake sunday evening or will it ruin the dough?
Friday make, Sunday bake is ideal! The short initial bulk ferment (just 10% rise) helps the dough last a few days in the fridge. The stronger your flour, the longer you'll be able to keep it in the fridge. Hope this helps!
Great question! It's not specific to sourdough (yeasted dough can benefit from blending flour too!) The flour blend helps with the high hydration and also you can develop more complex flavour in the dough. Hope this helps!
Developing a perimeter in the semolina is brilliant! I'd love to know how deep and wide that dish with the semolina is and even a link if it's possible? Great video-
Thank you! Glad you found that helpful (it's really fun too.) That bowl's been there for a long time so not sure where it's from, but Rich measured it and it's 11” diameter / 2" deep. Hope this helps! :)
i love this woman, i love that she is a proud baker whit her daughter Saturday, i love her actitude, im already in love but if i wasnt i would be in love whit this woman (sorry for my broken english)
only 30 grams of starter for 612 grams of flour? I've been using a much higher percentage. I am going to try your recipe this weekend. Great video - thanks!
Yeah! I love using a lower inoculation of starter because it results in a less bready crust if you let it final proof until airy; while also allowing the ferment to take longer which creates lots of flavour. :) Hope you enjoy it!
@@johntomasso3314 Ahhh I'm so happy to hear this! Thanks for taking the time to share the news with me, I'll check out your tag on IG next time I'm on! The Rubaud method gets you pizza aaaaand a workout for a healthy pizza life! 😁
My kitchen temp is very cool. Since my starter took over night to proof will the autolyse of the dough be effected if I let it set for that time. Thanks
Yes! It's to pop the bubbles in the middle of the base so that you can have a nice thin crust in the middle. :) You can absolutely bake in a home oven with a steel. It will be a lower temp bake than in the Dome so I recommend adding 1% (6.1g) extra-virgin olive oil to your dough. This helps with browning and compensates for the starches that your starter will have eaten. Hope this helps!
It depends on how big the difference between room temp and mixed dough temp is, because the test dough will adjust to room temp slightly faster. The 10% rise in the test dough would still be a better proxy than trying to tell from the bowl. What's more important is to understand the timings for your set of conditions so that you can easily repeat again next time or better fit your own schedule! Hope this helps. :)
Hi Feng. Thank you for sharing your recipe. I tried it this week and I’m not sure I’m getting the same result. It appears that the 30g of starter that I used isn’t getting quite the rise during the bulk ferment. Thought I would ask your thoughts on how to remedy this. Thanks in advance.
Yes! I recommend transferring the dough into the freezer after giving it a day to mature in the fridge (since this recipe has a short initial bulk ferment.) The day before you want to make pizza, transfer the frozen dough to the fridge again to allow it to gently thaw. If kept in airtight containers, frozen sourdough can keep for up to 3 months. Hope this helps!
Thanks for watching! 🙏 This was a 3L Pyrex mixing bowl, but I actually prefer the 3.8L (even though it's bigger) because the wider lip makes it easier to get your hands under the dough for mixing! Hope this helps!
@@stevenpress6650 I checked with Rich at Gozney, the bowl's been at there for a long time so not sure where it's from, but the measurements are 11” diameter / 2" deep! Hope you're able to find something similar. :)
just 5% starter? is that because rye is so active? my 50/50 white+wheat starter, i use like 20%, am i using too much starter? also, after an autolyse, how do i know the salt and the starter are mixed thoroughly throughout?
Using smaller amounts of starter allows you to get a lighter (less bready) structure in your crust. The longer fermentation also allows different flavours to develop! I recommend trying to use 10% if your starter takes more than 6h to peak with a 1:1:1 feed - see if you like it more than your usual 20%. :)
After the autolyse, the starter gets distributed in the first 2-3 minutes of kneading using the Rubaud method. You can see the grains/flecks of the starter going from clumps, to streaks, to being evenly distributed. Then, when you add the salt, again, 3 minutes should be enough and you'll feel and see the salt crystals dissolve as you knead. Hope this helps!
@@leopardcrust i guess i instinctively mixed until i could no longer feel the grains of salt, but i was always unsure if that meant the salt was thoroughly mixed throughout the dough. i will definitely trying reducing my starter. im going to try bumping up to a whole grain levain and try it out. thank you for the tips!
@@leopardcrust Around 1:00 you say feeding your starter 1:1:1 gives a stronger sourdough flavor than 1:3:3. Assuming you would add the starter to the recipe at the same stage of development for both those ratios, with the 1:3:3 taking longer to reach peak, why would the 1:1:1 be more sour/acidic?
@@hu_b Hey! This is because the longer the starter goes between feedings or the less you feed it, the more acetic acid develops in it, giving you a more sour taste. :) If too much acetic acid accumulates in your starter, then you can feed it more (1:3:3, 1:10:10 etc) to balance it out.
Just found your channel but I will be recommending it to some friends....u do a fantastic job of explanation as well as details on how why etc ty ty great job on something simple that's not very simple lol
@leopardcrust Hi. Thanks for this very complet video! It is necessary to divide and to ball before the cold fermentation phase if I use the full batch? Thanks again! Can't wait to taste 🍕
Hey! I just saw your comment here. 😮 If you are you going to use the full batch, you could just transfer the unportioned dough to the fridge. However, since it will take longer to cool through as compared to smaller pieces of dough, you'd want to transfer it slightly earlier (about 30 mins or 8% rise)
Trying this today 🤞🏽 when you ‘burped’ the starter, did you take out 30g from the small jar? Do you discard the rest? Can I make a bread with the discard ..?
That's right, I take out as much starter as needed to make dough! You can store the rest in your fridge and feed the starter again before adding to your next dough. Same goes with bread, feed it again so that you end up with enough starter, then store the remaining in the fridge for your next bake! Discards work better for things that don't need as much leavening power (pancakes, waffles, crackers or less airy pizze) so I prefer to make the amount that I need and don't end up with more than needed. Hope this helps and that you make some great pizza!
Hey, please check out the video I made with Gozney called "Pizza at Home". I made pizza in a home oven and a Roccbox in that video, so you can see the difference and decide if you'd like to try :)
You guys need to sell an indoor electric oven to compete with the volt. 1000 usd is steep for an electric oven but the volt looks like a better deal than the breville one.
Where can I purchase that stove pipe that I see used in the video? Oven is awesome. I need about 3’ of straight and 2ea 45* joints. Also need a cap. Can’t seem to find 5”……dome model
Ughhh when you have followed the process to the T and everything matches up to the point needing to divide it out and it’s now way too sticky. This has been a whole day process and just frustrating! Can it be saved? Currently in fridge in air tight container as one big blob!!!! Just wanted pizza dough without taking years to make!
Oh no!! It sounds like the dough may have overfermented. :( To save it, you can ball it up with a generous amount of flour (reduces the final hydration of the dough but at least you get pizza without starting again) If you followed the process to a T, a couple of things to check: - Flour strength, potentially using a stronger flour - Your fridge temp, 4C is ideal but some fridges run at 8C - Starter acidity, giving your starter a bigger feed if it doesn't get fed often (e.g. 1:3:3 instead of 1:1:1) will balance out its acidic properties Hope this helps and that you make some really lovely pizza soon!
I’ve tried this recipe but ended up with a very wet and unworkable dough, which didn’t hold together. Any idea what could have gone wrong? Measurements were correct.
Oh no! Sorry to hear it, it could either be that the flour used was not strong enough, the knead wasn't long enough and/or the dough was overfermented. Really hope your next batch is a super success if you give it another go!
The dough will gradually become weaker over time in the fridge, but if you add a little bit of flour and reball it just at the start of final proof (after taking them out of the fridge) it'll give the dough a boost. Doing this, you can keep the dough in the fridge up to 10 days! For the freezer: while some starter colonies are more resilient to being frozen than others; it's worth a shot! Transfer the dough to the freezer and then a day before you need the dough, move the dough to the fridge to allow it to thaw gently. If the unique make-up of your starter is cool with being frozen, you should be able to use the dough for up to 3 months from when it was frozen.
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Instant Feng fan. A million likes
Always love the videos you produce with Feng, such a great personality and her enthusiasm for pizza and dough making shines through. I feel like I will need to re-watch this a few times with a pen and paper to hand :)
This is a great video. I think what would be helpful for future videos where there is a lot of time involved is to work backwards from when you plan to bake the pizza. If you plan to have the pizza on Saturday night as an example, then just note which day and approximate time you should start each step. That way you don't have to worry about staying way past your bedtime waiting for the dough to fully proof. The dome is definitely my next oven.
Feng Chen your techniques and style of pizza are so different from what I am seeing out there, but it's exactly the type of pizza I like the look of and taste of the most, and am trying to emulate. You have definitely put in the long hours and hard work and it tells. I have been experimenting for over a year now and the lighter crust pizzas with a bit of funk to me taste the absolute best cooked in a pizza oven, but there really isn't a lot of information I have found out there that caters to the serious home cook who has access to equipment like a pizza oven and wants to cook this style of pizza that requires a bit of finesse. This video was the first glimpse of some of the processes in action that really made things click for me. I would love to see more content like this, patreon, or even a book!
Hey! Ah wow, thank you so much for taking the time to share your very kind feedback! I'm genuinely grateful to know that you found my process helpful. I will consider what you mentioned about sharing more - thanks again 🙏
Feng has flipped everything I thought I knew about sourdough around! From stater to technique. Stoked to give this a go!
I love baking but I love Feng more! She is gorgeous and seems so nice
Best pizza tutorial I have ever seen 10/10
I love this recipe. The long autolyse made the dough so smooth and elastic. The extended fermentation made a light and flavorful crust. You are a master Feng.
I'm genuinely so happy to hear you enjoyed my recipe and letting time perform its magic in your pizza! 🥰
A wonderful lesson. I tend to be a little heavy-handed when handling dough. Watching you has made me conscious of this, and hopefully, my next effort will reflect your teachings. Thank You, this was terrific. Well Done
Glad it was helpful!
It’s clear that a lot of research and testing has gone into this recipe, yet the instructions are approachable. Excellent!
I started using my usual tartine dough using bread flour for pizza which uses 20% starter. I’ll have to experiment with 5% like this recipe and 10%
The extended autolyse is a great move. I laminate the autolysed dough, spread the starter then fold. I let it relax for 10 mins before rubaud.
3% salt seems like it’s on the high side but probably works better than 2% due to 00 flour?
I’ll continue to experiment with AP and bread flour until I get some 00!
Absolutely amazing Video. Covers pretty much everything you’ll need very well. Feng is awesome. Keep killing it Gozney. Your production is great.
Thanks so much!
Wonderful ! The effect of adding the salt much later then with other recipes was really helpful to me. THANKS !
So glad to hear this! 🥰
Follow this video pretty well spot on and turned out so amazing….been trying to perfect my pizza dough for years and feel like this video became my new “go to” for crust from here on out. Thanks so much!
Ooh. the baby dough/rubber band technique is such a cool tip
Best guest chef on this channel.
OMG ! Feng!
Feng is my spirit animal
Fantastic video. So well done. “ I like to dangle my dough.” Ya me too. Thanks for such a great channel. The set is aesthetically perfect
I haven’t tried a sourdough pizza recipe yet, but I might give this a try. Great video showing how easy it can be done 🍕🔥🇨🇦
Great tip with the rubber band!
Very nice and easy yet so satisfying explanation. Great job! Thank you so much
Cheers! Glad you found it helpful! 🥰🍕
Спасибо, Шеф! Отлично получилось ! Вкусно! 👍Thank you Chief! It worked out great! Tasty!
Amazing. You should make more videos with sourdough
Outstanding video! The little tips make all the difference.
Glad it was helpful!
What a wonderful visual aid, to pick up the dough at “6:24” and talk about the effects of salt on the dough. I’ve seen many videos where the author mentions salt but, provides no, visual confirmation of what the salt is doing. Great job.
I tried this way about 20 times but found the dough too chewy. Now I grind my salt to a powder and mix it with the flour, too I mix my starter with the water. When it's time, I mix the two until all the flour is incorporated. Then stretch and fold - four times - on the hour, three times over three hours. 4 hours after the starter and flour touch, it goes in the fridge overnight.
Thanks for the techniques.
My pleasure to share!
That was a pizza science lesson. Incredible
👏
You can teach so well... 😮🎉🤯...
Feng!
You saved my weekend!!! I've been looking for recipes to make S D pizza and suddenly the new video bell rings!!!! You can't imagine how much I expected them to upload a video of you. Friends wanted pizza sour dough, God, Thank you🙌!!!!!!
I'm sure it will be wonderful!!🎉🍕🍻🍷.
Saludos desde Puerto Rico!!
Saludos, Carmen! I'm so glad you found this recipe helpful. Hope you have a great time making and eating sourdough pizza with your friends! Once you get to know your starter, it'll be your friend in pizza-making 🥰🍕
@@leopardcrust Very sure! That's how it has been, now I do it almost every weekend. As a firefighter, I have always liked fire and watching my grandmother make those pizzas in a wood-fired oven was always wonderful. Thank you very much for your help to please my family and friends.🤗
She s more Italian than Italians!!! That’s some serious pizza making
That look just amazing. ✅
The is a master class! Great job 👏!
I have seen so many RUclips pizza-making videos. This is the only stretch out of the pizza in a bowl. It's brilliant, makes me feel like "I can make pizza". Thank you! Is it any way you can give the link to the bowl and info on its size of it?
Hey, this is a 12" diameter bowl, around 2 inches deep. Thanks!
13:15... It felt like "And 84 years later, we were finally able to bake, and possible eat the pizza..."....
She's definitely thorough.
Sorry but way to much waffling and nonsense talk I assume she is a influencer? If you want a proper instructional video on sourdough go and watch a master at play like massimo on RUclips who does authentic Italian pizza . He also won't annoy /bore you to death with waffling as he barely talks only when he has to, yet you will learn much more just from watching a proper master at play. Her proportions are also totally off. She is putting over 800g of flour and over 400 grams of water with 30g of sourdough yet only gets 4 dough balls of 270g? Doesn't make sense atleast perform your basic calculations before sharing information! The same recipe on ooni calculator with only 600g flour instead of 800 gives four dough balls of the same weight.
@@hasan1980hb Dude, I appreciate the thoughtful response! Thanks a lot.
Wow! Impressive.
Love the explanation
Love the video, thank you so much 🙂
Great recipe and clear instruction. Thank you. My question is that I am in the middle of the last room temperature proofing, thinking that we would have pizza for lunch then the lunch plan has changed. Can I put the dough back to the fridge ? 🤓😅
Bravissima!!! 👌 👏👏👏 from Italy
I love this video!! The step by step instructions and explanations breakdown the process into easy to understand steps. - I will be making my first attempt at sourdough pizza next week. One question - if I am going to freeze the dough - at what stage do I do the freezing?
Thank you and good question! Freezing sourdough successfully tends to depend on your starter’s particular colony. Some starters are unaffected by freezing, while others don’t really bounce back after thawing. I’d say it’s worth a shot to try with a couple of dough balls to see how it goes with your own starter. 🙂
Follow the recipe as normal until the step where you portion the dough. Roll each portion loosely into dough balls (just for easier handling) and give each a light coating of extra-virgin olive oil. Put each dough ball into its own zip-loc bag or air-tight container before transferring them to the freezer. (If using a zip-loc bag, try to leave as little air in the bag as possible before sealing.)
To thaw:
24h before you want to make pizza, take the dough ball(s) out of their bag and place in a lidded dough box or individual air-tight containers (with a little room for them to grow) in the fridge to gently thaw. If you used an air-tight container to freeze them, you could just transfer that as-is from the freezer to the fridge. The next day, when you transfer the dough out of the fridge for their final proof, you can give them a reball for one last boost. Then, with a bit of starter tenacity, the dough will final proof as normal and develop air.
Hope this helps!
@@leopardcrust Thank you for your response!!
@@leopardcrust Thank you for your response - I have had limited success with freezing dough but will give it a shot! I made my first sour dough pizzas last night using your autolysis method!!
oceans of love
Bravo 10/10!! Not many folks though however, have the time or patience to do this. You can get real close, simply by using a 70/30 hydration (OO flour to water/3% salt) and an all day prove. Simple.
Dope. Always learning. Thanks for the vid.
Thank you for the very informative video. If you don't mind me asking, the rye flour that you use in your starter, is it dark rye or light rye?
I'm using dark rye flour! :)
This was really good.
So much thought put into the process and technique, love it! Can you tell me what's the volume of the plastic tubs used please?
Roughly 2-cup capacity (473ml), which can hold a dough ball up to 300g. :)
@@leopardcrust thanks so much
Been using a Gozney for clost to a year. This one didn't work well for me in Florida. I didn't give it a 24-48 cold proof by but it never really rose and as well with such high hydration and Florida humidity, it was super sticky. Had hard times getting it slide off peel, even after listing and throwing corn meal underneath.
Great video, lots of practical and digestible information here (hehe). And Feng is always such a great host / personality. It's just a super thorough video. I always use 00 flour, I've never tried a starter and I've never used Rye flour. Is the rye flour just to add a different flavour profile to the dough?
I've started doing more thinner crust pizzas so I can get that CRISP as I struggle to get a crisp on Neapolitan crust. Might a slight crisp to the skin but it's mostly like soft bread, which is nice.... but the texture combo of crispy crust to the soft pizza slice is sooo good! Getting a crispy crust is never easy lol
I'm so glad you found my tips helpful and... digestible.😁I use a rye flour starter for flavour, but also for how active and robust it is thanks to all the extra enzymes in rye! It's really good at staying alive despite my neglect when I travel.😅
Crispy-outside, soft-inside is what I'm shooting for too! It can be a bit finicky, but it's well worth the effort! Hope you get all the crisp you're looking for in your pizza - happy baking!
@@leopardcrust Good to know it's not just me that finds it finicky 😅sometimes it works, sometimes it doesn't. Even if I haven't changed the dough recipe! Maybe the humidty, maybe the Pizza Gods are shining down upon my pizza on that very moment. Who knows!
There was a small glimpse of some testing notepad that you had.... do you really have a notepad with all different dough batches you tried with their results??? I thought I loved pizza lmfao
Sorry but way to much waffling and nonsense talk I assume she is a influencer? If you want a proper instructional video on sourdough go and watch a master at play like massimo on RUclips who does authentic Italian pizza . He also won't annoy /bore you to death with waffling as he barely talks only when he has to, yet you will learn much more just from watching a proper master at play. Her proportions are also totally off. She is putting over 800g of flour and over 400 grams of water with 30g of sourdough yet only gets 4 dough balls of 270g? Doesn't make sense atleast perform your basic calculations before sharing information! The same recipe on ooni calculator with only 600g flour instead of 800 gives four dough balls of the same weight.
@@hasan1980hb It's clear that you didn't watch the video or look at the recipe at all. It's 612g Flour and 428g of water. With a 30g Sourdough starter. That's a 70% hydration dough from which she makes 4 doughballs. There is nothing wrong with this recipe, there is nothing wrong with the tips provided. I watch Massimo too, he's great. But he waffles, he repeats himself and his English is not very good. But So you have come here with your negativity, you have made false claims and you are waffling nonsense.
Feng is very much involved in the pizza community, she very much loves pizza. What is your problem anyway? Go eat some Pizza and calm down.
@@Zursen you fool it's clear that you can't read can you? Check the link for her recipe it's states 612 of strong flour plus an additional 212 of bread four listed underneath. Please learn to read before trying to correct others... You are also talking rubbish and spouting lies saying she is involved in the pizza community yet she admittedly claims it took her 2 years to work out how much sourdough starter to add to her recipe 🤣. I could work it out in a few minutes and I'm no expert just a average Baker which will tell you everything..if you look upto her for tips it only shows what kind of low IQ fool you are, as she goes on into obvious unnecessary detail, I bet your one of them people who requires a checklist and written instructions to post something at the post office? Additionally her pizza does not have much spring which shows its a mediocre recipe. Massimo may not know good English (not sure what you are trying to imply by saying that) but he only talks when necessary, also watching a master at work you can learn more in a few minutes then someone waffling on for a time..
Bravissima!
Hi Feng, really well done video. Can you explain how you make sure your dough can stay up to 48h in the fridge? If I leave 00 flower in the fridge for just 24h I go beyond the maturation peak and the flour has a sloppy consistency. Is it because of the preparation with the sourdough maybe?
Hey Benedetto, great question! First is to make sure you use a 00 that has minimum 12.5% / W260 (you can go with flour that's a bit stronger to be super safe.) Then, by allowing the bulk ferment to only increase in volume by 10% that allows the dough to mature well in the fridge, without going past its peak. Finally, balling on the day of use also gives it some extra strength. Hope this helps!
@@leopardcrust Gotcha, thanks!
Sorry to jump in, but i was wondering if i could move the bulk fermentation to the fridge instead of portion it?
@@superyuyo4060 I think bulk fermentation consists in fermenting the entire mass and that can be done in the fridge. Portioning is done after that and usually is done at room temperature 4/6 hours before baking the pizza. If fermentation is done at room temperature, better to bake after 2 hours portioning.
@@benedettoantoniodicastri3961 hey there! Yeah Thats how i usually do it, but it seems like she bulks up to 10% and then a cold fermentation with the dough already portioned, and then she balls them again hours before using them
Definitely a weekend pizza dough recipe. How would you modify it to reduce the final rise to 1 hour or extend it to 9-10 hours? Otherwise, it's impractical to make this recipe on weeknights unless you work from home. That 6 hour final rise doesn't fit well within an 8 hour work day.
You have to admire her passion, looks delicious but i'm confused about this sourdough starter ?
Thanks so much! Gozney have a video on how to start a sourdough starter as well. :)
Nice video! thanks! I d like to understand if it is the same to shape the balls just one time, after taking them out from the fridge... Why do you divide it before the fridge?
Hey, thanks for watching! You can store the dough in the fridge as one mass, but it will take longer to cool, which will mean fermentation will take longer to slow down as compared to dividing the dough first. You can offset this by transferring the mass of dough earlier (like when the test dough has increased 5-7%) but it also depends on your batch size! The bigger the batch, the longer it'll take to cool. Hope this helps! :)
@@leopardcrust now I love you more!
Feng is pretty damn cool. (Not a new opinion )
and the Gozney video production and post is always on point!
How long can you keep the dough in the fridge before baking? Say, i prep the dough on Friday, fridge it Frida afternoon/evening, can I bake sunday evening or will it ruin the dough?
Friday make, Sunday bake is ideal! The short initial bulk ferment (just 10% rise) helps the dough last a few days in the fridge. The stronger your flour, the longer you'll be able to keep it in the fridge. Hope this helps!
I would like to know why the bread flour has been added? Is this something specific to the sourdough? Or is it because of the high hydration?
Great question! It's not specific to sourdough (yeasted dough can benefit from blending flour too!) The flour blend helps with the high hydration and also you can develop more complex flavour in the dough. Hope this helps!
@@leopardcrust thanks! I’m trying it now
From a-Z everything you need to know. 👏🤜😃
Developing a perimeter in the semolina is brilliant! I'd love to know how deep and wide that dish with the semolina is and even a link if it's possible? Great video-
Thank you! Glad you found that helpful (it's really fun too.) That bowl's been there for a long time so not sure where it's from, but Rich measured it and it's 11” diameter / 2" deep. Hope this helps! :)
@@leopardcrust Thank you so much!
Does it taste sour? I cant imagine a pizza which tastes sour. Mh i have to test it. Great video! Love the positivity from Feng :)
i love this woman, i love that she is a proud baker whit her daughter Saturday, i love her actitude, im already in love but if i wasnt i would be in love whit this woman (sorry for my broken english)
only 30 grams of starter for 612 grams of flour? I've been using a much higher percentage. I am going to try your recipe this weekend. Great video - thanks!
Yeah! I love using a lower inoculation of starter because it results in a less bready crust if you let it final proof until airy; while also allowing the ferment to take longer which creates lots of flavour. :) Hope you enjoy it!
@@leopardcrustI was intrigued by the amount of starter in your recipe as well, can't wait to try! Thanks so much for sharing. ❤
@@tiramisu553 too cool, have fun and I hope you'll love the results! 🥰
@@leopardcrust made the dough and tagged you on IG - very happy with the result and the Rubaud method made for a great cardio workout! :D
@@johntomasso3314 Ahhh I'm so happy to hear this! Thanks for taking the time to share the news with me, I'll check out your tag on IG next time I'm on! The Rubaud method gets you pizza aaaaand a workout for a healthy pizza life! 😁
My kitchen temp is very cool. Since my starter took over night to proof will the autolyse of the dough be effected if I let it set for that time. Thanks
Is there any reason you patted the dough several times after making the pizza? Can this be baked in a home oven with a steel?
Yes! It's to pop the bubbles in the middle of the base so that you can have a nice thin crust in the middle. :) You can absolutely bake in a home oven with a steel. It will be a lower temp bake than in the Dome so I recommend adding 1% (6.1g) extra-virgin olive oil to your dough. This helps with browning and compensates for the starches that your starter will have eaten. Hope this helps!
had to watch the vid twice because i was too distracted by her beauty the first time around, great vid!
i havent tested it but large amount of dough ferments quicker than small so this monitoring is not 1:1 or is it?
It depends on how big the difference between room temp and mixed dough temp is, because the test dough will adjust to room temp slightly faster. The 10% rise in the test dough would still be a better proxy than trying to tell from the bowl. What's more important is to understand the timings for your set of conditions so that you can easily repeat again next time or better fit your own schedule! Hope this helps. :)
Hi Feng. Thank you for sharing your recipe. I tried it this week and I’m not sure I’m getting the same result. It appears that the 30g of starter that I used isn’t getting quite the rise during the bulk ferment. Thought I would ask your thoughts on how to remedy this. Thanks in advance.
She's soooooo cute!!!!
Can you freeze the dough?
Yes! I recommend transferring the dough into the freezer after giving it a day to mature in the fridge (since this recipe has a short initial bulk ferment.) The day before you want to make pizza, transfer the frozen dough to the fridge again to allow it to gently thaw. If kept in airtight containers, frozen sourdough can keep for up to 3 months. Hope this helps!
Great video, where can we get the bowl it seems perfect size
Thanks for watching! 🙏 This was a 3L Pyrex mixing bowl, but I actually prefer the 3.8L (even though it's bigger) because the wider lip makes it easier to get your hands under the dough for mixing! Hope this helps!
@@leopardcrust thank you how about the bowl that you pressed out the dough balls in at the end of the video
that had the semolina in?, thank you for answering the questions posted , that is very nice of you
@@stevenpress6650 I checked with Rich at Gozney, the bowl's been at there for a long time so not sure where it's from, but the measurements are 11” diameter / 2" deep! Hope you're able to find something similar. :)
I thought I was weird for naming my starter 😊
Beautiful , Pizza looked good too .😆
Thanks so much!
just 5% starter? is that because rye is so active? my 50/50 white+wheat starter, i use like 20%, am i using too much starter? also, after an autolyse, how do i know the salt and the starter are mixed thoroughly throughout?
Using smaller amounts of starter allows you to get a lighter (less bready) structure in your crust. The longer fermentation also allows different flavours to develop! I recommend trying to use 10% if your starter takes more than 6h to peak with a 1:1:1 feed - see if you like it more than your usual 20%. :)
After the autolyse, the starter gets distributed in the first 2-3 minutes of kneading using the Rubaud method. You can see the grains/flecks of the starter going from clumps, to streaks, to being evenly distributed. Then, when you add the salt, again, 3 minutes should be enough and you'll feel and see the salt crystals dissolve as you knead. Hope this helps!
@@leopardcrust i guess i instinctively mixed until i could no longer feel the grains of salt, but i was always unsure if that meant the salt was thoroughly mixed throughout the dough. i will definitely trying reducing my starter. im going to try bumping up to a whole grain levain and try it out. thank you for the tips!
@@leopardcrust Around 1:00 you say feeding your starter 1:1:1 gives a stronger sourdough flavor than 1:3:3. Assuming you would add the starter to the recipe at the same stage of development for both those ratios, with the 1:3:3 taking longer to reach peak, why would the 1:1:1 be more sour/acidic?
@@hu_b Hey! This is because the longer the starter goes between feedings or the less you feed it, the more acetic acid develops in it, giving you a more sour taste. :) If too much acetic acid accumulates in your starter, then you can feed it more (1:3:3, 1:10:10 etc) to balance it out.
Just found your channel but I will be recommending it to some friends....u do a fantastic job of explanation as well as details on how why etc ty ty great job on something simple that's not very simple lol
Awesome, thank you!
What are the sizes of your plastic tubs you place the dough into when refrigerating please?
I like the pyrex 2-cup glass storage containers for dough balls under 300g👌
@@leopardcrust thank you so much 🥰
@@leopardcrust Is it ok to use plastic tubs?
@@gaynorpreece6019 For sure, as long as they're airtight!
Great video, will try this weekend, anyone have an id on the bowl she uses at 13:30? to coat and spread the dough ball
The bowl's been at Gozney HQ for a long time so we're not sure where it's from, but Rich measured it and it's 11” diameter / 2" deep if that helps!
How can you not love Feng? Does she come with the Gozney Dome/Roccbox? :)
All very well but I am unable to get one in New Zealand
Feng 😍
Have u ever made bread with this recipe?
@leopardcrust Hi. Thanks for this very complet video! It is necessary to divide and to ball before the cold fermentation phase if I use the full batch? Thanks again! Can't wait to taste 🍕
Hey! I just saw your comment here. 😮 If you are you going to use the full batch, you could just transfer the unportioned dough to the fridge. However, since it will take longer to cool through as compared to smaller pieces of dough, you'd want to transfer it slightly earlier (about 30 mins or 8% rise)
@@leopardcrust thanks for the advice! 🙏
Trying this today 🤞🏽 when you ‘burped’ the starter, did you take out 30g from the small jar? Do you discard the rest? Can I make a bread with the discard ..?
That's right, I take out as much starter as needed to make dough! You can store the rest in your fridge and feed the starter again before adding to your next dough. Same goes with bread, feed it again so that you end up with enough starter, then store the remaining in the fridge for your next bake!
Discards work better for things that don't need as much leavening power (pancakes, waffles, crackers or less airy pizze) so I prefer to make the amount that I need and don't end up with more than needed. Hope this helps and that you make some great pizza!
To make our levain @ Sadies By The Bay we do a 100% flour + 100 % water + 10% starter !
Good Evening . my question is as follows. in the home oven will I have a good result? thanks
Hey, please check out the video I made with Gozney called "Pizza at Home". I made pizza in a home oven and a Roccbox in that video, so you can see the difference and decide if you'd like to try :)
Gran bella patata
Is it necessary to preshape the dough before the bulk fermentation?
Doing so creates more gluten strength in the dough which will help prevent tearing when you stretch your pizza base later. :)
You just won scholarship to study real pizza in Italy! 🎉
What kind of salt did you use?
I like to use any non-iodised salt. :) The finer the salt, the easier it is to dissolve into the dough
@@leopardcrust TY
Hi- this says step by step but how do you make the starter?
Hey, check out our Sourdough Starter recipe link included in the description. Thanks!
Does anyone know the specific plastic container she’s using?
Hello! That was a 16oz takeaway tub, but at home, I love the Pyrex 2-cup glass containers for storing dough balls. :) Hope this helps!
@@leopardcrust thank you so much! You’re the best!
You guys need to sell an indoor electric oven to compete with the volt.
1000 usd is steep for an electric oven but the volt looks like a better deal than the breville one.
and how do i make the starter???
We have a starter recipe on our channel!
Where can I purchase that stove pipe that I see used in the video? Oven is awesome. I need about 3’ of straight and 2ea 45* joints. Also need a cap. Can’t seem to find 5”……dome model
That's the Flue accessory for the Dome! Gozney sell it :)
@leopardcrust , is there a way to DM/contact you a more complex question about sourdough pizza making?
Ughhh when you have followed the process to the T and everything matches up to the point needing to divide it out and it’s now way too sticky. This has been a whole day process and just frustrating! Can it be saved? Currently in fridge in air tight container as one big blob!!!! Just wanted pizza dough without taking years to make!
Oh no!! It sounds like the dough may have overfermented. :( To save it, you can ball it up with a generous amount of flour (reduces the final hydration of the dough but at least you get pizza without starting again)
If you followed the process to a T, a couple of things to check:
- Flour strength, potentially using a stronger flour
- Your fridge temp, 4C is ideal but some fridges run at 8C
- Starter acidity, giving your starter a bigger feed if it doesn't get fed often (e.g. 1:3:3 instead of 1:1:1) will balance out its acidic properties
Hope this helps and that you make some really lovely pizza soon!
I’ve tried this recipe but ended up with a very wet and unworkable dough, which didn’t hold together. Any idea what could have gone wrong? Measurements were correct.
Oh no! Sorry to hear it, it could either be that the flour used was not strong enough, the knead wasn't long enough and/or the dough was overfermented. Really hope your next batch is a super success if you give it another go!
It’s neo neopolitan . Not soggy. I can’t believe you’re getting those results at only 482F
Spot on! I always call my pizza "sourdough pizza" and not "Neapolitan" because of that! You get it. I'm baking at 400+ celsius, not fahrenheit. :)
Shes awesome
how long does it last when you store them in fridge or freezer
The dough will gradually become weaker over time in the fridge, but if you add a little bit of flour and reball it just at the start of final proof (after taking them out of the fridge) it'll give the dough a boost. Doing this, you can keep the dough in the fridge up to 10 days!
For the freezer: while some starter colonies are more resilient to being frozen than others; it's worth a shot! Transfer the dough to the freezer and then a day before you need the dough, move the dough to the fridge to allow it to thaw gently. If the unique make-up of your starter is cool with being frozen, you should be able to use the dough for up to 3 months from when it was frozen.
❤