Patrick Ryan's No Fuss Sourdough Pizza
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- Опубликовано: 25 июл 2024
- Patrick's pizza dough may take a little bit of forethought, but it really is a no-fuss, no-knead, ALL the flavour pizza base that you throw together, forget about for 24 hours, then make pizza magic with.
Sourdough starter and an extended first prove gives it great flavour, but just a small addition of yeast give the crust a soft and chewy texture once baked.
Patrick's using a 100% hydration sourdough starter in this recipe, and if you don't yet had a starter, it's a simple process and you can see just how to do it in Patrick's Sourdough Masterclass video.
• How To Make Sourdough ...
Get full written recipe here www.ilovecooking.ie/food-tv/p...
For a simple & delicious pizza sauce:
Season passata with salt & freshly ground black pepper then stir in a drizzle of extra virgin olive oil.
You can also add fresh basil, dried oregano or minced garlic.
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Хобби
I experimented and froze the dough at the shaped point (after the 24 hour prooving) putting each piece on a floured square of parchment and floured the tops of each piece. I open froze them first in the freezer drawer and then put them all in a bag together for when I want to use them. They defrost pretty quickly and make the process less intensive, I only usually want to make a couple at a time so freezing a batch makes life easy. My youngest son said that they are the best pizzas he has ever had! ( and he's an expert!) I now want a pizza stone and a paddle thing, currently use an upturned grill pan and bread board.
Top tip, thank you:)
Hi! I live in Korea. I've been practicing my own sourdough bread for years with Patrick's recipe and it's amazing! One of my German friend is in my neighbourhood , when he tries my bread, he says " I feel like I'm back home!". Thanks Patrick for sharing the great recipe!
Pizza is one of lifes greatest pleasures. I was feeling down, everything was feeling pointless, even the things I like. Then I watch some sourdough bread and pizza making and I'm good to go again. Thanks.
I found this video a couple days ago and now I'm eating this pizza and I've had some pizzas in my life but this almost made me cry it's so good. Voting for sourdough (and Patrick) for president.
I use to work with Patrick at Dominos here in Ireland. Good to see he's still making pizza.
NO WAY
This isn't just cooking: this is art!
Thank you so much for all the advice, Patrick
I’ve followed this recipe several times and it always turns out great.
This past time due to my wife wanting it instantly and not the next day I improvised. To have it ready the same day you basically prepare it how you would a sourdough bowl as far as proofing/fermentation goes. I put it all together and let it sit in a WARMED oven for 2-3hrs and then followed the rest of the steps. Turned out pretty much the same, the overnight I believe provides a bit more of a robust flavor, but not too much difference if you need it the day of and didn’t plan ahead. Just treat it as regular sourdough.
This was with a white flour starter.
Pizza and Patrick Ryan is ones of the best combos possible on this channel!
I tried using rye flour instead of white flour and I was worried that it wouldn’t rise but it turned out being the best pizza I have ever eaten! Thank you for this recipe 🙏♥️
I could literally watch videos with Patrick all day long! Such an amazing baker! Plus, he really has a knack for teaching!
I've tried scores of pizza dough. This one by Patrick Ryan is by far the best! Thank you, Patrick!
Watching you work is incredible I love how passionate your voice sounds towards your work.
Great stuff. I love how simply he explains it. No fluff or over technicalities
Incredibly useful tutorial. Had my first pizza party last night and followed this recipe and process almost 100%. The dough was super easy to work and rose beautifully with flavor off the charts. 6 tasty pies produced in ~25 mins. Thank you for simplifying things down to weekend home baker levels!
YEEEEEEEEEEES!!!!!!! I’m so happy for this video!! I’ve been unsuccessfully searching for a sourdough pizza recipe, but no more! I’ve been making bread from Patrick’s videos for months now and LOVE the results! Now a pizza recipe, too 😍😍! Yay!
I have tried many many pizza dough recipe's and honestly this is by far the best. It takes some effort to get the sourdough starter but it is well worth it.
When you added semolina, i realized it was really serious. You are such a good teacher.
You make me think of Jacques Pépin, simple and effective.
This one goes into my permanent recipe book. Tried 3 times already with 100% success. After roasting and cooling I put each one in a plastic bag and freeze. Now pizza whenever I want! Feel sorry for the local pizza joint, unfortunately they lost my business thanks to this recipe. Thanks for sharing.
I really love these videos, they’re so relaxed and informative. Thank you Patrick for this awesome show!!
We made this! It was AMAZING! I couldn't believe restaurant quality pizza came out of my kitchen!
I LOVE this recipe! I've tried a few other sourdough pizza recipes, but this one always turns out the best!
Learned how to make sourdough from this guy, use his recipe EVERY time and it works flawlessly. Such an awesome teacher, will be doing this for the weekend. Keep the videos coming!! Thanks for teaching us useful skills.
Me too, I make bread at least every other day using his methods
Hi guys I have question I did the recipe exactly as he said the dough did not rise what could be the problem ? May be the sourdough was dead or what could be possible happen?
@@germandiazjaramillo Yes it could be the starter so just make sure it's really active before you start, a good starter rarely just dies. I even freeze the dough after shaping, put them on squares of parchment and open freeze, once frozen I stack them up and put in a plastic bag and use as I need, they don't take long to defrost and still carry on rising. I have used different starters too, some with 100% rye starter and some with 30% rye to 70% white, both with good results.
what do you do with the rest of the dough pieces if you're not baking pizza fully? leave it in freezer or fridge?
Me too!! Always use his sourdough recipe!!
God bless you. Best instructional videos.I am so scared of baking for some reason, but I am definitely gonna try this now. He skips no steps.
Your sourdough bread recipe was the one that worked the best and this pizza recipe is the one I come back to every time I make pizza for my family . Great work , keep it up ! Thank you and God bless you !
Brilliant teacher, thank you! I followed this recipe but only fermented it at room temperature for around 8 hrs and it worked out brilliantly! Thank you!
I'm definitely following this (my sourdough is proving) recipe when I make my pizza later. Patrick is a wonderful teacher, I like how he explains everything in his videos.
New subscriber. Honestly a hidden gem of a channel, deserves so many more views!
Just discovered Patrick Ryan and as a novice baker/cook I think he’s pretty fantastic. Love the patching up of the tear. A lot of novices like myself would have got annoyed and binned the lot at that point! I’m glad even the pros are human.
This is really amazing! I somehow never thought about using a chopping board and oven tray and I wasn't willing to pay 100$ for a pizza stone. Just amazing I'm blown away and absolutely adore your videos!
You've really upped my pizza game! Last night's dinner was a hit, even with my 18 month old (and that's saying something). Cant wait to play with more of your recipes. Thanks for the great lessons!
We use this for our pizzas when we have company, and everyone has said that it makes the best they've ever had. Such an amazing channel.
Thank you Patrick for another jewel! I was trying to find good recipe for sourdough pizza, even some sourdough courses didn’t show me exactly perfect no fuss pizza. Made yours last night and it was such a hit in my family!! People said the best pizza they ever had! This recipe is keeper and can’t wait to see more of your amazing sourdough creations!! Thank you!
I made this today (started yesterday)... followed everything exactly per the recipe, even the less is more part. I cooked them on my big green egg at 600 degrees f. Absolutely perfect! Thanks Patrick!
You are a great teacher Patrick!
Just finished my first sourdough pizza w/your assistance, Patrick. Came out perfect! Man is that a tasty crust!!!!
Dash of butter for the crust bites... Dude... it didn't last long. Thank you. Great recipe/instructions.
Having a starter in the fridge is like having a new faithful and perpetual pet.
It's friggin' delicious, isn't it?! Just the right amount of chewiness and such great flavour :D
Made this tonight and it was easily the best homemade pizza I've ever had. I hope you are doing well through this crazy time and thanks for the videos!
Dale Calder, from New Brunswick, Canada recommended your channel. I'm so glad to have found you ! The Pizza looks delicious !
I made the pizza today Patrick, I'm so impressed it's so gorgeous and tasty.
I'm only using this recipe in future now.
Thank you so much.
I can listen to this man's voice everyday. And I just love his oven! That sliding door is awesome.
Thank you for this amazing recipe! Made it at home and it was a total success! (Using your sourdough recipe) big fan!
I've followed you're sourdough master class recipe over add over it never fails now on to this pizza thnk you so much for this..
Patrick, i love to see you, cooking. Thanks! Amazing recipie
I made these Friday night and everyone's pizza turned out perfectly. Thank you for teaching me how to make a pizza that tastes better than delivery! My whole family was pleased.
I tried this recipe and it was phenomenal. I gave 200g of finished dough to the fam and everyone made their own special pizza. It was such fun together time. Thanks for the excellent instructions. EVERYONE loved your pizza recipe.
Brillant
Pizza Dough
Strong white flour 500g
Semolina 50g
Salt 10g
Sourdough starter 200g
Fresh yeast 1g / 1/4 tsp of dried yeast
Water 325ml
Olive oil 50ml
Method:
This is a fantastic dough to make. It combines both sourdough starter and the tiniest bit of yeast. The dough has maximum flour due to the long slow fermentation but takes no effort to bring together.
Make the dough by mixing the flour with the salt, and semolina in a clean bowl. Crumble the yeast into the water and whisk so that it dissolves. Pour the water into the flour along with the olive oil and sourdough starter. Combine all the ingredients to form a rough dough. This dough requires no more than 30 seconds of kneading
Place the dough into a clean bowl, cover with cling film and place into the fridge to ferment for 24 hours
Take out the dough and knock it back. Divide the dough into six equal portions. Approximately 200g each. Shape into rounds. Place the dough onto a generously floured baking tray. Cover the dough with a clean tea towel and allow to prove for about 60 to 90 minutes.
Preheat the oven to its highest setting. Place into the oven a large flat baking tray turned upside down and allow it to heat. You will use the surface of the baking tray to bake your pizza base. If you have a pizza stone, please feel free to use it instead.
To shape the pizza base. Transfer one of the rolled dough balls to a nicely floured work counter. I suggest using a combination of flour and semolina when shaping the pizza base. Using your fingertips flatten out the dough. Gently moving the dough from one hand to another stretch and shape the dough to the desired size. Alternatively using a rolling pin is no problem, Transfer the pizza base onto a wooden chopping board dusted with semolina. The board will be used to slide the pizza base directly onto the preheated baking tray/pizza stone in your oven.
Cover the surface of the pizza base with tomato sauce and top the pizza base with your chosen toppings. When ready to bake, place the pizza directly onto the pizza stone by sliding the pizza base from the floured tray onto the pizza stone. Bake for about 4 and half to 5 minutes. Allow to cool slightly, enjoy
patrick ryan firehouse bakery, bread masterclasses, i love cooking videos, i love cooking ireland
Patrick Ryan is the face behind the Firehouse Bakery. Having swapped laws books for chef knives Patrick now spends his days returning bread to its rightful place as King of the table. Having worked throughout Ireland, Australia and the UK Patrick returned home to set up the Firehouse Bakery. Despite the ongoing recession at the time Patrick choose to stage his bread revolution with the opening of his bread school on Heir island off the coast of West Cork.
His message was simple “bread is king” He wanted everyone to have good bread, all the time. And not just good bread, but bread that is good for you, bread that does you and your body good and he will even show you how to make your own.5 years on from what began on an island of 27 people the Firehouse Bakery has grown from strength to strength. Patrick operates an award winning bakery and cafe in Delgany Wicklow where you will find an open plan bakery, a bustling cafe and wood fired oven, His bread can be found in cafe and restaurants throughout Dublin and the bread school on Heir island appears to be always fully booked. Patrick is a founding member of realbread Ireland and is also a Failte Ireland Food Champion and with plans for new and exciting projects Patrick’s bread revolution is only getting started.
Wow thank you
Awesome 👍🏼
Great thank you
Can you freeze the rest of pizza dough?if yes could you please guide me step by step? Can you use dry polenta instead of semolina?many thanks
Baby Blink thank you for the detailed recipe. I notice starter being dark; is this rye, wheat, spelt? I normally use rye for fast fermentation 😄!
I began my sourdough journey a few weeks ago, using Patrick’s starter recipe... it is incredibly healthy and the acidity level delicious in the final product. Now, to try this for pizza!!!
I love that Patrick says it is simple then I try and do it and I am cursing like a Dublin native wondering why is it so Not simple! Haha. But I could watch him all day. 💕
Ok Patrick, this was beautiful! We had friends over for pizza night. They are the type of people who appreciate the care and effort it takes to make fabulous food. They were extremely impressed with the simplicity of this recipe. And the incredible flavour and texture was not lost on them. Of course I sent them home with sour dough starter.😋 Thank you for your recipes!
Made this recipe and oh my, it turned out amazing!! It was so easy to make, I loved it! The dough turned out perfect!
Thank you so much for this video series! Patrick has really inspired me to get back into baking.
Made this for the first time yesterday, was an absolute hit! very easy and very authentic. Best pizzas I have ever made, and I've made a few!
Thank you Patrick! I usually just make it from starter to finish in 30 minutes. It comes out delish, but I've always thought I wasn't getting the best out of the starter. I'm going to try the 24 hour ferment! Thanks for the inspiration and the nice video with your lovely scenery in the background!
Stellar baker! I appreciate how passionate he is for homemade pizza. I usually prep my dough early in the morning, 65% water, knead for 10 minutes, let it rise in a cold oven for 10 hours under a wet towel, and bake on a pizza stone on the upper shelf. I still get beautiful charring from the sugar and olive oil, obviously no Neapolitan leoparding at home, but hey... homemade pizza!
If your oven goes to 550 or so (F), try cooking it higher in the oven at that temp on the stone for about 5 minutes. (Not in the middle of the oven) Then turn on the broiler for 2 minutes after the 5 minutes is up. You'll get your leoparding at home. Promise. Good luck!
Another great video! When I'm out of my current pizza doughs I am so gonna do this next!!!
I especially appreciate the tips for what to use instead of a peel and stone! Thank you, Patrick!
Thanks for sharing that information. I am always looking for new ides to do with my sourdough. This is something I will give a try.
Patrick Ryan is a genius - this is a brilliant and simple recipe - make it exactly as he says - it works - best pizza base ever.
Wow! this was so easy and had amazing results! Thanks Patrick, will definitely be making them more often now.
I learnt how to make pizza dough wayyyy back in the 80's from my mother in law. There wasn't anything like a starter that I'd heard of back then. She'd mix it up with yeast. A few proofings in warm places. I never had that great tasting dough ever again. Thanks to your tutorial, I now have my starter. I can experiment with a variety of things.
Thank you for taking the time Patrick!
This recipe is amazing! I've become a Patrick Ryan fan over this journey of sour dough during quarantine. Your videos and Patrick's great instructions are so encouraging and helpful! I made it a couple of weeks ago and it was the best crust ever. And so easy! We've made our own dough with yeast many a times before, but this one is far superior! Thank you, Patrick and Ilovecooking!
Thank you for the amazing recipes! making most bread at home now, and nurturing a sourdough pet ;)
Tastest much better, and I know whats in it so... thanks again!
Been making pizza dough very similar to this for a while now. Highly recommended!! It's amazing
Really...why pick on that. Irrelevant.
Fantastic, loving these videos Patrick
Thank you Patrick for sharing. I can't wait to make them.
Hi Patrick, I have been doing pizza for years and was always afraid to not use my pizza trays. After watching your video I am very much inspired to give your version a try. Thank you for explaining everything so very well.
I watched a lot of videos for pizza dough. This one was great because of the additional explanations for some details such as the heating techniques. Very helpful for understanding!
I never wanted to make pizza before I started sourdough. This week I made my first batch and I’m thrilled! You’ve got some really great tips though and I’m excited to use them. I struggled mightily with the lack of a peel, but your idea is stellar and I can’t wait to try it!
Hi Patrick - Your videos are a work of art! You’ve pared down all the chat and instruction to the essentials, demo’d the stages clearly, sprinkled in a bit of humour, kept the music low and, hey presto, your recipes work! Added to that, you remind me of my 3 Irish grandsons - all of them good cooks. Perfect mix 😊
Well Patrick you started me on my sourdough journey, a few failures but I think they are needed to get you over the hurdle of this process, absolutely no fuss just straight into it, turning out some lovely loaves now some good some not so good but quite a lot to learn
I have now made quite a few times sourdough pizza and they are by far the best of all the pizza dough I have made , yea a bit longer to make but superb, thank for keeping me sane during lockdown and sharing your knowledge, top class fella
Thank youPatrick. You are an amazing teacher.
Thank you for your recipe I tried and it was very good
I started to bake bread with your recipe. Tried to do pizza yesterday.Result was amazing .Big thanks for all the videos which you shared
I used this recipe as a guideline for 3 medium sourdough pizzas and it's excellent. Thanks for this gem of a cooking video. It inspired me to make sourdough pizzas for the past 3 years every Friday night. 🍕😁
Thank you for the great recipe, Patrick
!
Followed this recipe and it was foolproof! Great pizza 🙏🏻😊
I love this recipe so much it never goes wrong! thank you so much !!!!
The best and simple recipe, the taste was very great so now i always have the dough in my freezer 😍☺️ thank you patrick 🙏🏻
Patrick Ryan is an amazing baker. Id love to go on his course some day.
He's really fantastic.
You're making it hard to fast. Covid put 30 lbs on me. Fun to watch. I'm smelling the phone. Lol 😂
This really is no fuss! Will try this out in a couple days once my starter is big enough!
I made this tonight and I have to say it's part of the top 10 pizzas I've ever eaten in my life!
Made one with homemade tomato base, buffalo mozzarella, prosciutto and fresh basil. Hmmm hmmmm!
Thanks for this easy, yet super delicious recipe!
This is the best pizza dough we’ve made yet! Now my go to! Love it. Thank you for sharing!!! 🇦🇺
Learned how to make Sourdough watching this guy, love it every weekend. Used this pizza dough recipe, so easy and incredibly tasty... so good. Thank you
So ready to make this! .... yum! I also just fed my sourdough starter.. and will build the dough in the morning after she is alive and bubbly. Thanks Patrick :)
I made pizza following this recipe. The pizza came out great. Thanks Patrick.
Absolutely love your videos!!!!! THANK YOU SO MUCH!
That pizza stone tip was a great idea! Definitely going to use that one.
Patrick, your pizza dough has become my favorite. It is the easiest dough to prepare, and the easiest to stretch into pizza. My husband likes his pizza's thin and crisp around the edge and using your recipe, I managed to achieve both. Thank you for sharing.
The Pizza you taught me to make was the best pizza I have ever tasted ! Cheers ! Thankyou Patrick !
Tried this recipe today (mixed the dough yesterday and baked today) and it was awesome! I only had to make a small adjustment: my baking tray wasn't hot enough to give it that nice char on the bottom for the 4-5 minutes it has to go in the oven so for the second pizza I placed the dough disc in a hot non stick pan first for 1-2 minutes while I spread the toppings, then put it in the oven for 4 minutes. It was absolutely perfect! Definitely saving down this sourdough pizza recipe. I looked at several on youtube and this is by far the easiest and less time consuming. Considering how amazing the result was, in flavour and texture, I have decided I have found the perfect recipe for me and have no need to try anything different in the future.
What an amazing pizza dough for minimal effort!! Love it. Used dried yeast along with the starter instead of fresh. It failed the first time as i put it straight in the fridge. The second attempt i gave the mix an hour at room temp before putting it in the fridge to activate the dried yeast and the results were fantastic!!
Every recipe by Patrick Ryan is simply amazing and easy easy to follow!!! ( From Canada)
As a baker , pizza maker novice, this video is amazing , 2 years of practice but im loving it
That is what my perfect pizza base is... will deffo try this. Thank you
Great recipe! Thanx for tray tip for baking pizza, priceless!
Love it! The whole thing 😃👌 have been using your sourdough for the last 4 yrs at least. It’s full of LIFE ❤️
Trying this out tonight after 24 hours overnight- lovely video ! Thanks very much!
Just followed this recipe to the letter and I have to say it was excellent. Previously I have made.the base in the bread machine which is ok but this recipe take tast to a other level and it's very easy. MANY Thanks
Beautifully done, sir. Love the videos as you are an artist with flour. Love the sourdough videos. Very inspirational. Keep up the good work. Cheers.
Love this guys philosophy.