Best sourdough pizza video I have seen! Thank you! Can we ferment even longer? I usually like fermenting for 72 hours but that is with regular yeast. Can we do the same with the sourdough?
@@Brian_N wow! Thank you so much🤗 Yes, you can ferment longer, but longer isn't always better. It will depend on the flour you use, your starter, and the temperature. You want to avoid an overly sour, vinegary flavour in your dough and keep nice balance. I also prefer more yoghurt like sweet flavours in my dough.🤗
Yes, just keep in mind that higher hydration takes less time to rise, just like normal yeast, i would testify that this extra fermentation is excessive since you would be using a starter that has been alive for possibly years and has so much flavor, but use a strong flour if you wish to, even with normal yeast.
@@you.got.gapped.racing44 thanks for the response. I usually have a hydration level of around 65% and use Caputo Pizzeria flour and use instant dry yeast. I cold ferment from around 2-4 days usually. One to increase the flavor and structure of the dough as Kenji posted on Serious Eats. Not sure how the dynamics work with a sourdough starter. I am curious and excited to try it out!
@@adamellistutorials hey! By combining these two flours, you get the best of both worlds 😀 the fine texture and tenderness of 00 flour, along with the added strength and flavour from 0 flour. This results in a well-balanced dough that’s both easy to handle and flavorful.🤗
First of all great video and channel🙌🏻 I was wondering why your recipe states that the final hydration is 66% since you add 630g of water? Wouldn’t this make it a 63% hydration?🤷🏼♂️
@@renestrgar Thanks for the answer. But if your starter is 100% hydration, then you would be adding equal amounts of water and flour. So the 3% can only come from yours hands, right?🫣
Rene… i messed up, i didn’t fully watch the video before starting. I currently have the dough ball doing the first cold ferment as of 6pm… Can i shape into balls after 15 hrs in the morning and leave them RT for 8 hrs to use be able to use tomorrow without doing the second cold ferment? 😢
@@monicaz9896 Yes, totally. But I like to leave them in the ball a bit longer than just 8 hours before baking. This ensures the dough is well fermented, with all the air trapped, and more relaxed to work with. You could also ball them after a couple of hours in the fridge, which can help them ferment more evenly in balls and be easier to handle.
@@renestrgar Thanks for responding Rene. I would have liked for more time as well but that was my fault for not watching all the way to the end first 😅 I’m going to ball them now (8AM) and put back in the fridge for a few hours and take out around 2PM to leave RT for 3 hours. Hopefully everything is ok
Hey Rene. How much rise should I look for during the room temp bulk ferment before cold proofing? How do you ensure you the dough doesn’t overproof? Generally sourdough bread I will BF at room temp until I get about 75% rise then cold retard for 12-18hr. Is it the same principle with sourdough pizza?
Hey! Yes, that’s correct. For sourdough pizza dough, you typically want to aim for around a 40-75% rise during the bulk ferment at room temperature before moving it to the CT. To prevent overproofing, you can keep a close eye on the dough’s volume and texture, and if needed, shorten or adjust the room-temperature fermentation based on the ambient temperature or dough activity. You can also take a small amount of dough and place it in a separate small bowl to monitor the rise more easily… Once the fermentation reaches the desired level, you can simply mix that portion back into the dough at the end.
You know your stuff buddy, bravo Rene! but I would argue that pizza napolitana in its original form is 58-70% hydration, 60% is on the lower end as opposed to the higher end, I do a napolitana contemporanea with 100% biga 85% hydration and with caputo Manitoba type 0, it’s amazing and light and super puffy, it’s a modern style of pizza napolitana, it’s truly high hydration.
@@you.got.gapped.racing44 thanks! yes, the modern one. The traditional old sql Neapolitan pizza is not above 60% hydration. I use 0 & 1 for my modern pizza “Neapolitan” style too :) Like I said this is one of my old recipes but is still fire. I use still pretty much the same method.
There is no right or wrong in pizza making. Check your dough during the process and adjust the timings as needed. Every dough behaves differently with different flour, temperature, and environment!
![I.N "HALLUCINATION" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/n5B5q1Hwt_U/mqdefault.jpg)
Best dough making video I’ve seen. Thanks
Awww! Thank you and you are welcome!
Great presentation! ✨💗🍕
Best recipe, made absolute absolute bangers last night!
@@tobizackzack woooooo, great to hear that!!! Thank you!🍕🍕🍕
Best sourdough pizza video I have seen! Thank you!
Can we ferment even longer? I usually like fermenting for 72 hours but that is with regular yeast. Can we do the same with the sourdough?
@@Brian_N wow! Thank you so much🤗
Yes, you can ferment longer, but longer isn't always better. It will depend on the flour you use, your starter, and the temperature. You want to avoid an overly sour, vinegary flavour in your dough and keep nice balance. I also prefer more yoghurt like sweet flavours in my dough.🤗
Agreed! Really great production values for such a small channel, and the information is clear and helpful! Can't wait to try this using your guide.
@@ubermensch3000 thank you so much! Really appreciate your comment!!
Yes, just keep in mind that higher hydration takes less time to rise, just like normal yeast, i would testify that this extra fermentation is excessive since you would be using a starter that has been alive for possibly years and has so much flavor, but use a strong flour if you wish to, even with normal yeast.
@@you.got.gapped.racing44 thanks for the response. I usually have a hydration level of around 65% and use Caputo Pizzeria flour and use instant dry yeast. I cold ferment from around 2-4 days usually. One to increase the flavor and structure of the dough as Kenji posted on Serious Eats. Not sure how the dynamics work with a sourdough starter. I am curious and excited to try it out!
great video Rene ! can you please explain on how to freeze the balls in case you want to make just one or two pizzas at time?
@@Chendadon hey! I freeze them after making balls! Full video coming soon! 🤗
Amazing, I'll try it soon!
Awesome! Let me know! And share some pics to the perfect sourdough pizza group 🤗🙃❤️
What brand is that plastic container? And where can I get it!
Bravo , perfect 🎉
@@rebersafran7968 thanks for stopping by🤗
At what stage do I put the dough balls in the freezer for a later date thank you
@@JoyPhone-s7w after balling. 🤗
Beautiful 🙌🏻🙏🏼
@@LaResistenciaEDC old but still gold 🙃Thanks for watching & for your comment! Happy baking💚
Bravo!
❤️
What do the two different flowers do?
@@adamellistutorials hey! By combining these two flours, you get the best of both worlds 😀 the fine texture and tenderness of 00 flour, along with the added strength and flavour from 0 flour. This results in a well-balanced dough that’s both easy to handle and flavorful.🤗
My levain doubled After 2 hours last time. Is it rdy to use than or do i have to wait at least to 6 hours?
It's ready. It always depends on the room temperature and ingredients. Sometimes can be faster than other times
First of all great video and channel🙌🏻 I was wondering why your recipe states that the final hydration is 66% since you add 630g of water? Wouldn’t this make it a 63% hydration?🤷🏼♂️
@@kennetharendtjensen5852 Thanks, 3% comes from my wet hands and sourdough starter
@@renestrgar Thanks for the answer. But if your starter is 100% hydration, then you would be adding equal amounts of water and flour. So the 3% can only come from yours hands, right?🫣
@@kennetharendtjensen5852 add 90g of water and 90g of flour from the starter and from the wet hands you’ll be around 66.6%
@@renestrgarGot you🙌🏻
Rene… i messed up, i didn’t fully watch the video before starting. I currently have the dough ball doing the first cold ferment as of 6pm…
Can i shape into balls after 15 hrs in the morning and leave them RT for 8 hrs to use be able to use tomorrow without doing the second cold ferment? 😢
@@monicaz9896
Yes, totally. But I like to leave them in the ball a bit longer than just 8 hours before baking. This ensures the dough is well fermented, with all the air trapped, and more relaxed to work with. You could also ball them after a couple of hours in the fridge, which can help them ferment more evenly in balls and be easier to handle.
@@renestrgar Thanks for responding Rene. I would have liked for more time as well but that was my fault for not watching all the way to the end first 😅 I’m going to ball them now (8AM) and put back in the fridge for a few hours and take out around 2PM to leave RT for 3 hours. Hopefully everything is ok
@@monicaz9896 no worries! Good luck! For sure is going to be great!!!✌️🏻🍕
@@renestrgar Just wanted to come back and say the pizza party went great! Everyone loved the dough thank you for sharing your recipe 🙏
@@monicaz9896 amazing!!!!!!❤️❤️❤️
Hey Rene. How much rise should I look for during the room temp bulk ferment before cold proofing? How do you ensure you the dough doesn’t overproof?
Generally sourdough bread I will BF at room temp until I get about 75% rise then cold retard for 12-18hr. Is it the same principle with sourdough pizza?
Hey! Yes, that’s correct. For sourdough pizza dough, you typically want to aim for around a 40-75% rise during the bulk ferment at room temperature before moving it to the CT. To prevent overproofing, you can keep a close eye on the dough’s volume and texture, and if needed, shorten or adjust the room-temperature fermentation based on the ambient temperature or dough activity.
You can also take a small amount of dough and place it in a separate small bowl to monitor the rise more easily… Once the fermentation reaches the desired level, you can simply mix that portion back into the dough at the end.
@@renestrgar thanks Rene!
@@jadedFk no worries 🤗
Confused about your levain. You’re making 150g of levain but the recipe calls for 180g
wondering about this too
Hey is making 250g of lavain. 50g starter plus 100g Flour and water each
@@felix_737but then why not start the levain with 30g starter, 75g water & flour? so that there is no extra?
@@ishannage248 i don‘t know. Just told you what he says in the Video 😅. But feel free to make less sourdough😁
@@ishannage248generally you want extra sourdough starter so you can keep feeding it. Also you can add extra levain back to your mother
You know your stuff buddy, bravo Rene!
but I would argue that pizza napolitana in its original form is 58-70% hydration, 60% is on the lower end as opposed to the higher end, I do a napolitana contemporanea with 100% biga 85% hydration and with caputo Manitoba type 0, it’s amazing and light and super puffy, it’s a modern style of pizza napolitana, it’s truly high hydration.
@@you.got.gapped.racing44 thanks! yes, the modern one. The traditional old sql Neapolitan pizza is not above 60% hydration. I use 0 & 1 for my modern pizza “Neapolitan” style too :) Like I said this is one of my old recipes but is still fire. I use still pretty much the same method.
@@renestrgarActually I believe AVPN states that "original" Neapolitan pizza has a hydration between approx. 58-62,5% hydration🙂
@@kennetharendtjensen5852 *above 65%
@@kennetharendtjensen5852 yeah, instead of focusing on hydration they should focus on good-quality ingredients and real fermentation. 😉
@@renestrgar True! I just know the rules because I am a tad nerdy when it comes to pizza, but usually bend the rules to fit my preferences😂
any italian please comment
Wrong. Too many 35 minutes..
There is no right or wrong in pizza making. Check your dough during the process and adjust the timings as needed. Every dough behaves differently with different flour, temperature, and environment!
35 min is a perfectly good time for autolysis. The science says 30 min is the minimum time.
@@renestrgartrue! Everyone has their own way to make pizza.
anglos are always overcomplicating cooking
That is not 100% bro
At 20:43 he says it’s 67% hydration and explains it all at 21:45