This GRANDMA STYLE SOURDOUGH PIZZA is so good it might get stolen
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- Опубликовано: 25 июл 2024
- First the bad news: You better install some security asap because this grandma style sourdough pizza is so incredibly good that it might get stolen. Now the good news - this pizza is so easy to make you can just make yourself another one in no time. It's grandma style because it's comfy food that's easy to make with delicious taste - just like all the food your grandma would make you.
Kitchen&Craft's go at the recipe: • Sheet Pan Pizza That'l...
MileZeroKitchen's iteration: • BETTER THAN MY GRANDMA...
Recipe for 1 pizza:
- 200g of strong bread flour
- 140g of water (70%)
- 20g of sourdough starter (10%)
- 4g of salt (2%)
Instructions for the recipe:
1. Mix all together
2. Wait until your dough increased 50% in size
3. Move into fridge at below 6°C (42°F), or form pizza balls directly when you want pizza the same day
4. Up to 14 days later 3 hours before wanting to make pizza, remove dough from fridge
5. Ball up the pizza
6. Cover with wetted towel. Check every hour that towel is still wet
7. Make your delicious pizza
Chapters:
0:00 Intro
0:41 Recipe
3:47 Instructions
9:07 Pizza balls
11:26 Making the first pizza
17:38 Challengers
18:47 Bonus surprise
Below is a list of all the tools and flour that I am using. Some of the links contain an affiliate code, feel free to use them if you like my work. This way you support my dream to become a full time Breadmaker ❤️.
My tools:
Banneton proofing basket (25cm length, 15cm width, 8.5cm height): thbrco.io/banneton
Cooling rack: thbrco.io/cooling-rack
Digital kitchen scale: thbrco.io/kitchen-scale
Dough scraper: thbrco.io/dough-scraper
Dough scraper golden: thbrco.io/dough-scraper-gold
Dutch oven for batards (Challenger Bread Pan): thbrco.io/dutch-oven-batards
Dutch oven round (Lodge): thbrco.io/dutch-oven-round
Dutch oven with glas lid (Brovn) - (Coupon BREADCODE for 5% off): thbrco.io/dutch-oven-glas-lid
Infrared thermometer: thbrco.io/infared-meter
Loaf pan (30cm length x 12cm width x 9cm height): thbrco.io/loaf-pan-regular
Loaf pan with lid (34cm length, 13cm width, 12cm height): thbrco.io/loaf-pan-lid
No stick spray (vegetable based): thbrco.io/non-stick-spray
Ooni pizza oven: thbrco.io/ooni-pizza-oven
Oven gloves: thbrco.io/oven-gloves
Oven thermometer: thbrco.io/oven-thermometer
pH meter to check acidity (advanced): thbrco.io/ph-meter-advanced
pH meter to check acidity (basic): thbrco.io/ph-meter
Rolling pin (Coupon BREADCODE for 10% off): thbrco.io/rolling-pin
Scoring Knife Schnittholz Olive: thbrco.io/scoring-knife-schni...
Scoring Knife Zatoba Walnut (Coupon BREADCODE for 10% off): thbrco.io/scoring-knife-zatoba
The best bread knife (made in Germany): thbrco.io/bread-knife
Weck starter jars: thbrco.io/weck-jars
The flour that I am using:
Drax Mühle Manitoba flour 14% protein: thbrco.io/drax-flour
For ze Germans: Which flour in Germany?: thbrco.io/blog-flour
Mulino Padano Bread flour 15% protein (Coupon TheBreadCode for 5% off): thbrco.io/mulino-flour
Strong whole wheat flour (Coupon TheBreadCode for 5% off): thbrco.io/whole-wheat-flour
Baking merchandise:
All my custom designed shirts/hoodies: thbrco.io/bread-shirts-hoodies
Get some of my starter Bread Pit: thbrco.io/my-starter
Happy sourdough shirt: thbrco.io/happy-opencrumb-shirt
Neapolitan pizza shirt: thbrco.io/neapolitan-pizza-shirt
The perfect batard sourdough: thbrco.io/batard-shirt
Recommended videos:
Debaked ep. 1 - Pizza journey to Napoli: thbrco.io/debaked-napoli
Debaked ep. 2 - Journey to a flour mill: thbrco.io/debaked-flour-mill
Discard starter bread: thbrco.io/discard-starter-bread
Fermentation time table: thbrco.io/fermentation-time-t...
Make a sourdough starter: thbrco.io/make-sourdough-starter
Make your starter more active: thbrco.io/more-active-starter
Recommend sourdough bread recipe: thbrco.io/sourdough-recipe
Follow me on other platforms:
Discord: thbrco.io/discord
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#sourdough #pizza #sourdoughpizza 
Хобби
Slap that pizza dough 🤣. So much great information in this video! Great looking pizza. This collab was a blast!
Thank you! It has been a blast. But I'd say your one is even more superior to mine :-D
@@the_bread_code I doubt it, your the sourdough king haha
Omg,,can I just say,,I have been trying so many sourdough pizza recipes,,and 🙌🙌🙌 I made this one tonight,,,it was in my husband words,,,the best pizza he ever ate 😂😂 I didn't have a water starter but I used what I had,,,my regular starter and it is definitely going to be my go to for pizza,,I'm tired,,but can't thank u enough for great explaination and knowledge...❤️❤️❤️
I looked for ages for the perfect container, and finally, I found the pudding cup royalty to hold my dough sample for confirmation of perfect fermentation, I'm telling you, that hack is BOSS!
Love it I’ll try it on my blank in Spanish 🙌 I love your personality.
I used to make sourdough pizza in my woodfired oven. Best pizza ever. Also i think it makes the most traditional Napolitana pizza
Awesome! I've been using this method for a year now. Works like a charm. I got the idea of having a reference sample from your channel actually...and I think the long rest in the fridge had been used by the "pizzaioli" since forever ("puntata") before the creation of the dough balls (or as they call them in Naples "criscitielli")?
Brilliant. I have tried to get the bottom crunchy and done but have failed. Perfect idea to put it on the stovetop first! Thanks
Hahaha. I love this surprise pizza! 🤣
It could have been good 🥲
The first pizza Looks so amazing !
I prefer to divide and ball the dough immediately after the bulk fermentation rather than right before the bake. The dough has plenty of time to relax in the fridge, so if it's already balled, it will be nice and extensible during the shaping process.
True that. That's also a danger though. I think it could possibly overrelax. I like it to be extensible, but also not too extensible. But in general your way of course works! That's also how it's done in Italy with room temperature based doughs. They are balled directly.
No worries Hendrik, I'll steal it from you! Always a pleasure collab with you buddy! Let's get our face stuffed. 👨🍳
Njomnjom. Yep, let's get fat on our pizza 🤣
I am working in pizzeria and I am fat already 🤣
How long do you recommend to wait if I want to eat them in the same day?
Perhaps a suggestion : Baking just the crust first then turning down the heat and then put the Kinder on, that might work better. Or use Nutella instead 😋 That way, no bunnies would be sacrificed 😉
😂 😂 😂 😂 🙏 good idea. Thanks.
I made it with apples, walnuts, cinnamon, vanilla sugar, lemon zest and a touch of rum (like pizza strudel), but I baked the base first a little. It was delicious.
When adding the sourdough. Do you feed it first and than add it to the flour when it's fully activated? Or just throw it in when when when it hasn't been fed for a day?
Interesting to combine stove top and broiler for a pizza bake, will have to try. Would likely make dough transfer easier when the pan is not preheated.
Love this video!! Now I can actually make pizza any day and it’s not a project
Hi we make dessert pizzas a lot the best way we have found is to partake the base then spread Nutella or custard then put kiwi fruit,berries, pineapple and banana then cook for about 10 minutes at a lower temperature I use a wood oven so I go by feel but would be about 120 C
Great videos 👍
Sanks 🙏🏻
Will this work with dry yeast instead of sourdough starter ?
I used your method of coating the cast-iron pan with oil and semolina and it worked great. After having watched your fellow pizza bakers making their pizzas in pans, do you think that method would be suitable for those type of pans as well? I was so impressed how the pizza dough did not stick at all to my cast-iron pan. I don’t know if I can attribute that to my having recently seasoned the pan or your oil/semolina trick.
It should work too 👍
This recipe worked really great using bio manitoba tipo 0 from mulino marino. But i‘m using a pizza stone. Perhaps i should try an iron cast the next time.
🤣 the thumbnail is S class
S for sourdough
😂 thanks
Love the German jokes! They just crack me up every time. Smart grandma style haircut too :-)
Poor bunny. I would throw him out.
Could you create a more whole grain pizza. Some people might want to eat more whole instead of the white flour. Your channel is awesome and you definitely helped me to create a pretty good sourdough bread. My family likes it and so do other people.
If you are making the pizza the same day do you still need to let the dough balls sit out for 3 hours?
You could directly shape the dough balls from the start. That's how many large pizzerias are doing it.
The day you learnt sugar burns faster than protein and starch 🤣🤣🤣
😂 😂 😂 lesson learned. I hope.
@@the_bread_code I absolutely LOVE that you shared that failed attempt with all of us! Your videos are the most informative and in depth, and you go the extra mile to bring us new insight into sourdough science. May the gluten always be with you!!!!
@@SturgisNikides haha thank you! You can only learn from your failures.
Can the dough be divided and placed in separate small bowls before placing in the fridge?
That would work, but sounds like a lot of effort!
@@the_bread_code I guess but I have a large family so I'd be like quadrupling the recipe so there would be a lot of dividing and shaping. I guess it's like 6 of one and 1/2 dozen of the other. Same same but different.
Need definitely try sourdough pizza. Haven't done it yet. Looks nice and puffy. I just get troubles with my starter, it is bubbly, but not increase in volume.😕
Likely more feeding could help. Don't worry too much about the size increase. Does it have enough lifting power?
@@the_bread_code , i feel that not. Probably my AP flour is not good enough:( I use 90% of AP flour and 10% rye (like fullproffbaking). Does not have strong bread flour in Norway.
I tried both ways, preheating the pan and cold, I like the preheated pan better
Have u tried the 1050 flour for pizza?
Yet another fun and interesting video! That was a creepy bunny, but still sad that it gave its life for nothing! 😂 Did you try a nibble? Question for you. How do you get your dough out of that little test tube when you’re done with it?
Ha ha ha 🤣🤣🤣 i love the second surprise piza . You should have par bake the base and last 1 minute add the chocolate and have excellent result. Keep up the good work. You can never learn with out fail.
Love the pizza, so simple , will definitely try it this week!
So you don’t preheat the cast iron prior to transferring the dough in? Ive watched so many videos where they preheat it first , gotta try your method ❤
Gluten Tag. I always follow the same recipe and most of the time I get very good results. It so happens from time to time that when I mix all the ingredients that it becomes a sticky mess. What factor can be at play when the same ingredients and the same hydration sometimes gives these different results during the mixing?
Interesting. Directly at the start? As far as I can tell at warmer temperatures the dough becomes more sticky 🙏🏻👍
Yes, directly at the start. It´s not that it is just sticky but also a much less consistency. I try to use room temperature water. It being summer temperatures now, room temperature is warmer than before. It must be it because all other factors are in fact the same. Perhaps a subject of an experiment if it hasn´t been done before? How much does water temperature during the initial mix have to do with dough consistency?
Great idea. Thanks 🙏🏻
I've baked 30 breads, 2 were edible - apparently I cannnot keep sourdough starter well. AND THIS GUY doing whatever comes to his mind and still succeeds!!! Fortunately I decided to quit, no more sadness.
Oooh noes 😅😅😅. I think the hardest part is the fermentation. Hit me up if you have questions 🙏🏻. Good luck 😎
@@the_bread_code All the time my dough is not rising in 2-10hours, only about 20% (summing up bulk and final fermentations). I don't have PH meter so I cannot control that + the small jar with a dough sample also doesn't rise. Always trying with 100% hydration starter which is 20% of flour weight. Tried hydrations of 67, 70, 75, 85 percents and nothing. I've thought I've finally understood the problem when watching your over-kneading video but still nothing worked.
I think all that's need to be changed is handling sourdough starter... :( but I feel Ive tried everything. Maybe I need those attempts to be longer, like change the feeding for 2 weeks and then try baking...
Maybe a good starting point could be to ask a bakery or a friend for a little bit of more mature starter. Then you can cross that off the list.
I recomend that you use only orange cheddar cheese instead of mozzarella, it looks really good.
OMG, You made my day 😍
It seems the difference between this recipe and the “last sourdough pizza recipe” video from a few weeks before are 5% hydration and twice the starter. What are the differences you found between the 2 recipes and which one did you like better (and why)?
Also, you don’t have to put oil on your dough before the fridge? I get a “skin” on mine if I don’t. I wonder why? Thank you for all the helpful videos!
It's the same, except that this dough is a little higher in hydration :-). Interesting, maybe your container isn't fully sealed? You can spritz the dough with some water before placing it in the fridge then.
@@the_bread_code Ok, I’ll try it thank you! Thank you again for all the great interviews and experiments and work you do. I think because my starter, flours, oven and location are different (Las Vegas dry and hot climate) my results and experiments yield different results but you help a lot with the “philosophies” of bread making!
U can use your Hans. ........And don't overfermet or it will be the Wurst case. Nice🤣
😂 😂 😂 😂 😂
How did you get your starter to be so runny?
Check out this video he made on liquid starter. 🙂
ruclips.net/video/ES7x28d10pg/видео.html
So lecker ! vor allem die Schokoladenpizza 😋😋 lol
😂 😂
you can use the idea of putting dough in the fridge for days until you need it on bread as well as pizza 🍕
How much cheese did you use? I want to try this soon.
As much as I could fit on the Pizza 🤣🤣🤣🤣
Will do the same!😀
I did have a neopolitan style pizza once that was nutella and bananas. Only bad thing was they didn't put enough bananas on it. Worked as a pizza cook for a while at a small Italian restaurant, and we had a peanut butter and jelly pizza on the menu, mostly for the kids. It was actually pretty good. I guess you could do an Elvis pizza, peanut butter, bananas, and bacon. Not sure if the broiler is a good idea for this type of pizza though. Marshmallows????
Good idea!
I make a mean chocolate, marshmallow, walnut pizza. You have to par bake the dough first then add toppings. The sugar burns too fast.
I was wondering how the chocolate would work, even Nutella will burn very easy - it didn't ;)
I prefere vanille sauce as base (always a base ;) and apples with maybe rosinen, Apfelstrudel! It's perfekt with some cinnamon sugar on top.
😂 🙏🏻
Videos are getting better ! Did you do eye surgery or are you using lenses ?
YOU are fabulous! ♥️🧀🍕🤣🍫🍕
Awww, man! Next time add the chocolate at the last 5 or so minutes.
That thumbnail is just everything xD
🤣 thanks!
You should have folded it over onto itself before going under the broiler, and maybe put some butter over the top w more almonds. Then you’d have a chocolate-melty-eclair-Scary- Bunny-pizza-thingy 😛😍
I think it should read 20g sourdough starter for one pizza on your desc.
Oops. Thanks!
Cheese explosion = 4 formaggi 🇮🇹
Try the kinder bunny pizza again, use Nutella as your base, and add some berries to the toppings for colour.
I see what you did there.
chocolate should be eaten and enjoyed... not on pizza though, maybe. LOL! funny
but to each his own. Bless you!
😂 😂 😂 🙏 you got a point Julie.
@@the_bread_code Thank you for all your efforts and what you teach. We all learn much from you.
Thanks for sharing even your failures and laughing about them. You are appreciated. 😊💕
Thanks 🥰
I'm so happy that second pizza failed!
Waaaait. Why? 🤣
@@the_bread_code it's called natural selection 😉😅
I’m not sure which was more cheesy the pizza or the jokes!!Lol! I’d scrape the toppings off of that burnt pizza and eat it!!!
Haha. Thanks!
Scrape off the burnt choc and eat the bread 😂
hmm, when I did that with my sourdough pizza dough it does not age that well. On the other hand my regular yeast pizza dough I have up to a week in my fridge.
Daumenhoch wegen dem Unterhaltungswert.
Danke 🙏🏻
But…what about pizza with sourdough discard!
So now we are down to making pizza dough in advance and baking them a week later. And thank God your sweet pizza thingy failed. Please, please and please let somethings be sacred. And personally I thought you looked all professory (is there such a word?) with your glasses.
😂 😂 thanks. Agreed. They make me look more clever 😅
Talking about being clever why not name your bakery "The Einstein Bakery?"
I'm almost glad that your chocolate pizza was a fail. I nearly barfed when you spread the pieces of chocolate on the base. Next you'll tell us that you like pineapple on your pizza.
😂 damn
@@the_bread_code with dessert pizza you definitely want to parbake the dough first like a pie before baking with toppings
scrape that off and add Nutella...
U forgot to reintegrate the sample. No German mode active🙈
😂
why dont you put the dough into a graduated container and watch the dough rise for fermentation directly?
🤣🤣🤣
Hilarious....
10:53 I didn't say a thing.
Terrible ending
Did your grandma make you comb your hair? makes you look older.
Strong bread flour for pizza?????? N E V E R!!!!!!!!😱 Pizza ALWAYS with typ00 !!!!
You are way off base! You need to relearn you pizza knowledge.
Did you have Lasik surgery?
Yep
How very observant
Alder du bist a bisserl pervers, Pizza mit Schokki.
When you push down the dough with the fork and mix it a little you change the process between each other with the big dough. So in my oppinion this is not a scientific solution for your problem. Because for me it is not that big deal!
It is not necessary to become exactly doubled in size.
Greetings. 🙋🏻♂️
Well, that was lucky that you didn't need to eat that Kinder pizza, it's very unhealthy. No, "we Germans" don't all get lured by the advertisement for this sugar trap. Try dark chocolate next time! And mix it with banana or other fruit if you don't like that, it's a whole other experience!
Hahaha. You are right. Dark chocolate and banana would have been good!
You talk about a pizza pie but you only ever show us the pizza. I am wondering if maybe you mean a Calzone, or a regular pie but with pizza filling?
"Pizza pie" is just another term for a pizza
@@jbkhan1135 Thanks. I thought maybe I was missing out on some type of pie that tasted like pizza or something 😄 Never heard the term pizza pie before as in the UK pizza is pizza and pie is pie - two very different things.
13:15 ........OMG.....only the flour no oil! So many fails!!!!!!😱