How to Make the Best Sourdough Pan Pizza | A Step by Step Guide
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- Опубликовано: 25 июл 2024
- I have a deep affection for crafting sourdough pan pizzas. Although I embrace and savour various pizza styles, this one holds a special spot in my heart as the quintessential comfort food that invokes nostalgia.
They often say that the finest pizza is the one you were raised on. While I didn't get to devour sourdough pan pizzas as a kid, my neighbourhood pizzeria did offer a delightful pan-style pizza.
The BEST way to make this recipe consistently is by downloading the sourdough pan pizza dough calculator. This will help you adapt the sourdough formula for your baking AND scale it to any size you'd like.
▼ ▽FREE SOURDOUGH PAN PIZZA DOUGH CALCULATOR
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▼ ▽SOURDOUGH PAN PIZZA RECIPE
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▼ ▽LEARN SOURDOUGH PIZZA ONLINE COURSE
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▼ ▽HOW I FEED MY SOURDOUGH STARTER | HOW TO MAINTAIN A SOURDOUGH STARTER
• How I Feed My Sourdoug...
▼ ▽ OFFICIAL WEBSITE WITH MORE TIPS, RECIPES AND GUIDES
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▼ ▽ TIMESTAMPS
00:00 - Introduction
00:21 - Mixing Sourdough Pan Pizza Dough
05:00 - Bulk Fermentation
06:55 - Stretching Sourdough Pan Pizza Dough
11:40 - Making Pizza Sauce
12:50 - Par-Baking
14:44 - Topping Sourdough Pan Pizza
15:48 - Final Bake
16:32 - Tasting and Outro
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Thank you so much for this great recipe idea! Yum
I just ran across your videos and admittedly am blown away by your abilities, casual but easy to grasp presentations and results. I have been on the sourdough train for about 5 years now and really love it. I have also been doing almost every type of pizza using sourdough as a base so very interested in trying this recipe out as a lighter Detroit style pizza. Keep it up and I’ll push all my friends to subscribe to your channel. You are awesome my friend.
Wow! Look great... Can't wait to watch your video
Woot woot!
Thanks chef.Marty here. Best video that you've ever made. really enjoyed watching.
Thank you for your kind words! I learn a bit every video I make and am always trying to get better.
Great recipe Matthew.❤
Cheers thank you!
thanks chef
always a pleasure to watch you work.
Cheers Donny, thanks for watching.
LOVE the music!!❤
cheers thank you!
ขอขอบคุณ thank for pretty recipe.
Great video
cheers!
This is a great pizza dough! Could be a bit tricky to knead, I used the danish dough whisp in the first stages, before the folds, and it made things that much easier.
Thanks Duffy I was not letting my dough rest when stretching.....now I know!
Awesome look forward to seeing it!
Love your videos!!! Any chance you have a recipe for sourdough challah bread with yudane? Would love a video on that.
Thank you. We do have a recipe for sourdough challah but I have not posted or shared it. I’m finishing a book manuscript and will start new videos in June, thanks for the idea!
@@matthewjamesduffy Yay! Looking forward to it. Amazing to hear about the book!!
nice recipe, how would you scale this to have multiple dough balls ? How would you prep to make a few pans at a time? Would you preball them individually then place in fridge or would you bulk in fridge then divide on bake day?
Thanks! Use the free excel to scale. Shape separate dough balls.
You and Juniper are adorable. And the recipe are the bomb 💣
Thanks for your kind words 😀
Thanks for all your great advice, I really wanted to find out your sourdough doughnut recipe? Have you ever shared your recipe as they look fantastic
Thanks! Yes the recipe is on my site.
@@matthewjamesduffy great found it! Now another question about eggs… u ask for 4 medium eggs 191grams… but my 4 eggs went upto 220… would this make a big difference? Any ideas… would you actually discard some of the egg to get the exact weight? ..
@@markkevin7245 Heya! There are no eggs in this recipe so im not sure where you are getting the egg part from! Normally i just reduce the water a touch if this happens but again not sure which recipe you are referring to.
@@matthewjamesduffy the doughnut recipe
@@markkevin7245 ohhh haha gotcha, sorry I didn’t read the threAd. Yes just use the extra 30 g it will be fine.
You got an affiliate link for the pan in canada?
Question: I have dough mixed now bulking (9:00 am) if I wanted to bake today, just let bulk at room temp instead of fridge?
Yes. You can do that no problem.
Great recipe Matthew. Thanks so much. I've got some of the dough overnight in the fridge right now. Two questions:
1. Are you able to provide a rough estimate of the surface area of the pan you are using? (it will help me scale the recipe).
2. Curious about your temperature settings on your Pico -- do you have top and bottom at the same temp?
Regarding "roman style" pizza, I am sure there are some Romans following your channel, but "pizza in teglia" is very common there -- literally "pizza in tray". Most commonly you buy it by weight -- they just cut off (with scissors) however much you like. I've seen those long thin trays a bit in restaurants but street vendors mostly have large large trays. Crust thickness varies but they tend to be a bit thicker than neopolitan pizze (and are certainly crustier -- cooked longer for sure).
Grazie e buon appetito.
Thanks for watching! The pan is 20x60 cm Half Size (7.87x23.62 inches). I usually set top and bottom to 260°C/500°F for both top and bottom when I cook this one in the PICO. You can also do it in the home oven/convect at the same temp.
@@matthewjamesduffy Thanks Matthew. Super helpful.
Would you use cold water if mixing this dough in a spiral mixer ?
Colder yes. I would aim for a FDT of around 25°C
May I know where you got your small deck oven? Thank you!
For sure, its a Tom Chandley Pico Plus! Tell em I sent yah!
@@matthewjamesduffy thanks!
Great recipe and demonstration! Music kind of gave me a headache though.
Thank you. I am not a doctor but my wife always suggests Advil for headaches.
Fair enough, nice step by step walk through. @@matthewjamesduffy
How to store unfinished pizza?
Do you mean uneaten? If so, cover it in the fridge. I like to reheat it in the air fryer.
Promo*SM
Your daughter's very lucky.
😍👍👍👍❤️❤️❤️🇺🇦
The chef has all the high dollar equipment, but a 20 cent can opener..
It’s a Japanese can opener and it’s actually the best. Cost $20 not 20 cent 😉