How to make the BEST SOURDOUGH PIZZA
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- Опубліковано 6 чер 2024
- This is how you make the perfect sourdough pizza with all the tiny but important details. Everything is done from scratch, explained in detail, easy for you to follow leaving no questions unanswered. This masterclass looks at the recipe as well as the why behind it. That way you know how to adapt when things go sideways.
Recipe for the dough (for 4 pizzas):
- 600g of strong flour
- 360g of water (60%)
- 12g of salt (2%)
- 30-120g of sourdough starter (5%-20%). This way you can influence the speed of when the dough is ready. 60g is a good amount (10%)
Instructions:
- Mix all together until nicely incorporated
- Knead in intervals of 5 minutes, 5 minutes break until you see a good window pane effect
- Extract a small sample
- When the sample reached a 50% size increase your dough is ready for cold fermentation. If you want to bake the same day, just form the dough balls directly. Move the dough into the fridge if you want to have the pizza ready later. Important, fridge should have less than 6°C (42°F)
- Up to 7 days later, whenever you need take the dough out of the fridge 3 hours prior to making the pizza. Form the pizza balls.
- Let them rest covered with a wet towel on your counter
- They will start being good 3 hours later. They continue to be good for another 3-6 hours afterwards
- Make your pizza with whatever method you prefer
The special pizza oven is called the Ooni. In case you are interested in one, consider using this affiliate link to support my work (thbrco.io/ooni-pizza-oven)
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
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Chapters:
0:00 Intro
1:32 Sourdough vs. yeast pizza
3:35 The process and schedule
5:05 Choosing the flour
6:06 Making the dough
7:33 The magic of sourdough fermentation
8:57 Sourdough starter comparison
12:06 When is the dough done?
15:40 Sourdough dough is done
18:16 Shaping pizza balls
20:22 Neapolitan pizza sauce
21:29 Baking methods
23:54 Making the pizza pie
25:23 Baking the pizza
26:00 Cast iron
27:46 Tasting
#pizza #sourdough - Навчання та стиль
![ПОЛНАЯ ИСТОРИЯ ЭКЗОРЦИЗМА [Топ Сикрет]](http://i.ytimg.com/vi/qBySr6Bt0B8/mqdefault.jpg)
You can read about this in detail in my free book called “The Sourdough Framework”. You can get it here: breadco.de/book. You can support the project with a donation, but there is absolutely no knead. I believe information like this should be free and accessible to everyone. The book is made for everyone who wants to understand the important details when making sourdough bread. Thank you!
Bar none- the best pizza making video on the inter webs. Not just the pizza part, but an amazing explanation of how sourdough works and all the variables. Gonna send this video to my father (who does not cook), so he understands all that goes into the sourdough items I give him lol! Planned on cooking fish tonight, but plans have drastically changed. Fish into freezer, flour onto counter...
There is a huge mistake for the flour classifications however. We in Italy define our flours for how refined it is, especially on the level of the wheat germ and bran. So we go from whole wheat, to type 2, type 1, type 0, type 00, which is the whitest of the flours, with only the endosperm. Meanwhile in the US they classify their flours with the protein content: cake flour has low protein, because you don't want a strong gluten for cakes and cookies, while you need a lot of proteins, hence gluten, for any dough that has yeast in it. Although the amount of proteins in grams is the best way to classify the "strength" of the flour (less or more gluten), the commercial way to identify the best use for a particular flour is by the W number. Numbers below 200W, in Italy (and I would guess in Europe but I'm not sure), are usually flours that shine for the pastry makers: cakes, pies, and any cookie, would be great, because no much gluten is formed during the process. Flours that have an index between 200 and 300 are what Americans would call All Purpose flours: you can make doughs with yeast, but also use them in pastry making, but still available in types whole wheat 2, 1, 0, and 00. Then the ones above 300W, especially around 350-380W, are the ones for long fermentations: they are especially used to make the sweet Christmas breads, such panettone and pandoro, but can also be used for pizza and bread, as long as you let them ferment for two days at least. But again you can get this strongest flour in types whole wheat, 2, 1, 0, and 00. You can see this in the shop of a mill I buy my flour from: www.antiquafarina.it/shop-antiqua/ Online they don't have the weakest one, but you can get it in person.
But there's a catch: of course the less refined the flour, the more proteins it has, but not all those proteins are actually going to develop gluten, since they come from the bran and not the endosperm. That's why commercially they use the W number. :)
So we can form a matrix: on the colums the refinement of the flour, which is the way they usually sell flour in the supermarket in Italy, while on the rows the amount of gluten proteins contained in the flour, which is the way they sell flour in the US. From a mill you can get any combination you would like!
Oh sorry. I thought I said exactly that. There is no classification based on protein content as far as I know. The difference though is that Italian flour in general tends to have a higher protein content because of the better conditions for the wheat :-)
Dude, you know what is a royal pain in the ass to find outside of Italy?
Guanciale, crisped guanciale would go do nicely on a pizza I can only imagine..
Grazie Sensei
@@jthepickle7 if you don’t think Americans have cooking skills you are obviously a rube!!!!
America has the best semolina on the planet which is why Italy imports it from us!!
First off, we loved your joke about the Italian-American's reaction to pineapple on the pizza...hilarious! Second, never put a hot cast iron pan on your granite counter top - it will crack and ruin your counter, Put a pot holder as a barrier! Love everything you do - you are very thoughtful, and complete in your presentations. You are not only a gifrted cook, but your have a very scientific mind, and you are a very good instructor. I can't wait to give these ideas a try. Many thanks!
I've been playing around with pizza dough recipes for the last year+. Made this at home the other night and it was the best one so far!
Hello Hendrick, how are you doing?
My name is Guilherme and I'm from Brazil.
I'm writing to tell you that I followed all the steps of your recipe and just finished eating a wonderful pizza! Here, I used the cast iron skillet.
Thank you very much for sharing your knowledge!
Cheers
I am obsessed with sourdough pizzas yet this is the best you tube video that explains with such extensive details and answers about everything about pizza what, when , why questions . Excellent effort thanks for your time .
You took the fear out of making sourdough pizza. I love the way you teach, explaining everything. I have dough on the go right now. Subscribed!
Thank you 🙏🏻. Good luck. It's my favorite recipe 🤩
This is the best recipe video I've ever seen. You explained everything - the flour type, the starter hydration, the timing and how everything works. Can't wait to try it out!
Sank you
I especially appreciate the LM, Regular and Liquid comparison tutorial. The comment on the hetero fermented bacteria creating the vinegar notes, because if I'm baking for friends that think they don't like sourdough because of the sour, or I want to make cinnamon rolls using sourdough, now I have that option! I also like the comment about why we should use room temp water. The whiteboard really helps because I listened to this video the first time thru, and thought you said 15%, and watching I see you write 50%. Thanks again for another super helpful video!
Fantastic video! So detailed and well structured
I love you. I love your videos. And I love how much you've helped me grasp sourdough baking core concepts. You've truly helped me gain so much confidence with sourdough! Keep being amazing. Can't wait to try this pizza dough.
You are a natural teacher, I am going to be watching your videos so I can make use of my sourdough starter. I also appreciate your sense of humor.
Always enjoy your videos. Keep up the good work! Dankeschön!
Danke schön! I have watched so many other videos, all great, but they try to teach a recipe. You explain the science behind it so we can understand everything, not just remember. I have never liked to follow a recipe, and now you have given me the gift of understanding how to successfully experimenting with sourdough pizzas. Thank you so much :) Best regards from Norway
Thank you for the amazing video.
I definitely going to give it a shot 😍
I was using this hack with small sample jar but I was tired with cleaning this with my big hands 😂 now I am proofing my doughs in square plastic container marked with white board marker- much easier to clean 👍
Thanks for the wonderful explanation, you are a real teacher !!!!!!!
Best sourdough pizza recipe ever !!!!! Tried other recipes ,they were good but this one is winner . Thank you
Beautiful presentation...thanks for taking your time to explain this amazing process.
We just tried this tonight - the best pizza ever!!!! Thanks so much! 😍
Thank you, Hendrik - this is so good.
My pleasure 🙏🏻
Totally just upped my pizza game! Best pizza I've ever made.
Thank you following this video!! Now to start saving for an Ooni.
Keep it real. Thank you for sharing your knowledge. Your methods of preparing pizza dough have inspired me.
This made the best pizza Ive ever had outside of Italy. Blew my mind
This was very useful and the timing is great. I have access to a brick pizza oven this summer so I’ll be trying this recipe. Thanks for the detailed explanation.
My pleasure. You are welcome!
You and your work is a treasure to me. And I believe to anyone who wants to better up their quality of life. Thanks again for this video and your hard work!
This was sourdough pizza tour de force! Can't wait to try it next!
Watching this amazing explicit instruction makes me want to master this type of cuisine art and open a pizza shop. I feel a pizza oven would be the answer. A lot of time and energy was put into this. Thank you for sharing your skills that you have mastered to perfection.
Just what I was looking for, Thank you.
I am making one today for the indoor oven but I can't wait until spring so I can try some in my wood fired oven.
I just made pizza using your method last night. It was the easiest dough for pizza that I have ever worked with. It was so easy to shape, and I had no sticking issues in the cast-iron pan using your method of using oil and semolina . And it was delicious! I added sautéed mushrooms to two of them and shishito peppers to the others.
Thank you 🙏🏻
Brilliant video. Thank you❤❤❤
Just came back here to say that the pizzas turned out amazing! Followed the recipe to a tee and had the dough sitting in the fridge for four days before baking the pizzas. Everybody at home loved it ✨❤️
I followed a diff recipe and it was a bit chewy. How was yours?
I love all your videos
This video is so underrated. Thank You for uploading this, Sir
I found ur channel fust a few months ago and I'm really impressed with your videos. They're very informative and I've learnt so much from them ❤️ Keep up the good work! I wish all the best things to you
Thank you very much 🙏🏻
WOW!!!! This is a master class in dough!!! Thank you SO MUCH for all the time and effort that went into this AMAZING video! Im a new subscriber.❤❤
In-sane channel man. Thanks for the mega nice sourdough Videos. Thumps up
Many thanks for creating this recipe and video! It's the next sourdough project for me to Master!🍕
Very informative and I will try the cast iron skillet trick this winter.
Really looking forward to try this - curious if it’ll take the crown from my current (poolish) pizza dough receipt :)
Thank you for the steps of making sourdough pizza
Hiii thanks for the recipe it tastes really great! Just wonder if i can freeze the pizza crust after shaping (before adding topping) for convenient use anytime I’d want to eat in the next couple days?
I've been doing sourdough croissants. So much better than regular. Use 20% starter and adjust water and flour accordingly. I've used Janies pastry, King Arthur all purpose, Gold medal bread flour, and Janie's mill 15% protein. All have worked fine. Most recently I used ice in the dough formation stage so that most of the food for the yeast was available during proofing and the results were amazing
Thank you for this amazing video, I am learning very much about sourdoug. Greetings from iznik, Türkey
This looks soo delicious I am going to make it now.
Wow! Had just fed my starter and put it back in the fridge for it to rest but now I’m taking it back out!
OMG. Just made pizza of this recipe, and I just need to tell you that it was AMAZING.
I baked it in a cast iron pan in the oven with tipo 00 fluor.
Thanks for this!
Fantastic! Thank you!
Hi Hendrik, I already used your pizza calculator a couple of times. I divide the dough before it goes into the fridge/for proofing though. Advantage is that you can have pizza at several times a week, according to your recipe 😏
My current favourite pizza topping is with home made bärlauch pesto (what is that in English?) and scamorza. 🤤
I did miss the pizza stone comparison. I use that on the grill, also gets fab results
Fantastic!! I love thorough videos and I can’t wait to try it. My question is how you proceed with the second pie when using the cast iron pan method? The first pie is made in the cold pan but obviously the pan will be hot for the second one. Is that ok??
Thanks yep. Good point. I typically wait 5 minutes for it to cool down 👍
Great stuff as always. As to the PH meter, I can see digital versions out there much, much cheaper than your mention. Is there a certain feature/function that is needed and not available on the less expensive versions (less than $25) Thanks for all your great info. Thanks to your Alfonzo is in the fridge and doing very well.
Thank you so much for the excellent video! I have one question. When I make sourdough bread, after the bulk fermentation and shaping I usually do a cold proof for around 8-14 hours. The few times that I left the dough longer in the fridge it overfermented. Won't the pizza dough overferment as well if it sits in the fridge for several days? Thank you again for your help and the time and effort you put into your videos!
Thank you. The trick is to have the low temperature in the fridge. That way the dough stays good. Make sure the temperature is not more than 4C.
Great video as always! Do you know if there is a difference to proof the dough in bulk, like you showed, or to divide the dough into single pizzas to proof in the fridge? Thanks!
Both works. However, if you are at 5 days fridge time, they might relax too much. That's why I divide them later :-)
Hi, great video, love your channel. Quick question. Should I do the floating test before adding the starter to the flour?
Thank you!
Thank you. No need to do that. It doesn't always work. To be secure, I would recommend 10% starter, or maybe even only 5%. This way your starter regrows inside of your main dough.
Danke sehr ! I usually only make Chicago style pizza (being a native from Chicago, it's a must) but I'm really excited to make this kind of pizza with my sourdough! The skillet idea is great because I don't have a nice pizza oven for that heat. really makes me hungry ....
18:10 scared me and almost made me spill my tea as I was writing notes lol. Great video, really appreciate how in depth you are with everything.
LOL. Thanks!
Great video. Wondering if you can use a poolish with this method? tks
Recently started making Detroit Style pizza, thick crust. We like it and it's easier to let the dough relax in baking pan, add toppings and put in 450F oven for 20 minutes. We make a 9X13" pie and save 1/2 for the next day. Reheating left over pie gives additional crunch on the edges.
Sounds incredible
How much dough is used for a 9 x 13 Detroit pizza?
@@Circus800 400g flour 320 water 80% hydration fills the pan easily.
Thanks Bill!
Just kneaded up a nice batch of this dough, scaled up to get me 5 pizza dough balls. Came together really nicely...let's hope the bulk rise works with my rye sourdough starter!
Bulk rise did well. Lasted about 8 hours in my kitchen on a 90 degree day in Connecticut... Now doing its magic in the refrigerator! First time I used the "small piece of dough monitor" technique. Very cool addition to the routine!
@@meltzman I use a Rye starter too, always do now for Bread too, i invested in a bread fermentation container that has 1-4 liter markings on the side, just throw the whole lot in and it's then easy to tell when it's ready for the fridge, also on cooler days put a boiling cup of water in the microwave and put your dough in too to bulk rise, it creates a nice little warm place for bulk.
Great video!
I'm a sourdough noob, but will try the recipe this week! I've only got a "regular" 50/50 starter, not a liquid one. So if I understand correctly I should use 60 grams?
Also if I would use a KitchenAid to mix the dough, should that also be about 5 to 10 minutes?
Thanks in advance! Really learning a lot ☺️
Lovely video thanks
Glad you enjoyed it
Hi, thanks for sharing! I am just on day 1 growing my own starter, but for this pizza recipe, how much percentage of dry yeast should i use to substitute the 30-120g of sourdough starter (5%-20%)?
Tolle Videos - Vielen Dank für‘s Teilen. :-)
Habe eine Frage zu Cast Iron pizza baking… wenn ich nur einen Cast Iron habe und mehrere Pizzen machen will, kann ich auch die Pizza in die warme Pfanne legen?
Hi! Thanks for the great and informative video. You did mention that we could use yeast instead of sourdough. How would you go about with the yeast version? Add in 1 tsp of dried yeast? And how about the bulking time before it goes into the fridge?
I'd also go for a 50% size increase during the bulk fermentation. I'd go for as little as 1g dry yeast per 1kg of flour. It will take longer, but it makes an excellent dough!
I settled on a 75% wheat starter which I feed twice a day. I'd say it's rather to my liking, not acidy at all and not so whimsical as the levito madre. And I keep a 100% rye "master-copy" in the fridge and feed it once a week in case something gets wrong with my starter. Once it went bad when I fell sick. Or probably I fell sick and that was why I thought it smelt rotten.
Vielen Dank für deine analytische Anleitung für die Zubereitung des Teiges.
Speziell der Tip mit dem "Reagenzglas", zu Beobachtung der 50% Zunahme des Voumens hat mir sehr geholfen.
Habe zwei Tage zuvor dasselbe Rezept von Vito Iacopelli gemacht, jedoch einen sehr flachen Rand erhalten. Dieses Mal habe ich den Teig viel länger (statt 1h, 5h) reifen lassen, bevor ich die Teiglinge geformt und nochmal 1,5h reifen lassen habe.
SG,
Dominik
Please!! could you make a sourdough baguette video with back up science ?. Great video as always sir
Great suggestion!
I was successful, yay...gorgeous pizza. Now I want to try your liquid starter but have no clue how to maintain it. How do you feed it? Thanks for answering our questions.
Hey Liz. Sank you! So just regular feedings, 10g of starter, 50g of flour, 250g of water. If you don't use it, store in your fridge. It will be good for a long time. Then once you take it out, refresh it once before baking.
Thanks so much for explaining the 00 and 0 dough equivalents. I don't know if this is something that would interest you, or anyone else, but I formulated a recipe for fresh ground whole wheat (specifically soft white wheat berries). You can get great gluten strength by adding vital wheat gluten which helps counter the gluten damaging effects of the whole wheat. I use a very wet dough (around 80%) and 4% sea salt. I have just started making sourdough again after a 4 year hiatus so I feel like I'm learning all over again. Anyway, I can share that with you if you want it. If not, no problem. Your English is fantastic, btw!
I'm wanting to make a whole wheat sourdough pizza! Would you kindly share?
Another fantastic video! Are you sure that you are not a professor in some German university? Thought you were never going to leave the board. Great job as always. Please do keep it up. First there was the dough scraper, now an authentic Italian can. What next?
Haha, thank you very much!
Wow! Super ausführlich 👍 Vielen Dank 😊 Wo bekommst Du denn die kleinen Fläschchen her für den Sample Jar ?
Danke! Hier: www.amazon.de/gp/product/B089NJGQRL/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
@@the_bread_code perfekt, danke 🤩
Can you tell me if we need to adjust the final water content depending on the stiffness or liquid-ness of the starter we use? Thanks for your great videos :-)
You have to be careful with the liquid starter, yep :-)
Love this recipe, what would be the ideal time frame if i wanted to freeze some doughballs?
Thanks. When you see they have increased 50% in size!
Edeka has a typ 405 flour with a high protein content (12%). I always use this for pizza, since it has less bran than 1050 (bread flour)
That sounds good!
Hi, the hydration of the dough is ultimately actually higher than you pre-calculated as the liquid sourdough you put afterwards increases your hydration...right?
Nice job, thank you for sharing
I've been doing 1-5-5 feedings for my rye starter for a while ago. About how long can I wait after feeding before use with this recipe? I'm assuming a room temperature of about 21.6ºC. If I wait "too long", can I compensate for that by using a bit more starter in the dough? Excited to try this recipe!
Try not to go for more than 20% starter. With rye starter, I would probably just go max 5% inoculation rate.
Great Video and very much resonates with my diet. I used the ooni sourdough recipe, but will try yours as yours don‘t require a levian.
I have flatter cast iron, which doubles as a lid for the deeper cast iron. This is the perfect pizza pan.
As for the production value, it is so good - I see so much work that needed to go into editing. However maybe try to set / fix the shutter speed of your camera to 1/50s - It looks more natural when you talk. Maybe there is too much light for this „d“ough ;)
I usually just use my regular 80% moisture sourdough recipe because someone gets the bright idea that we should have pizza after I've made the dough but before I've shaped it into loaves! I do find it on the sticky side so I drop to 70% if I'm actually planning ahead to do pizzas, but I still don't have a lot of luck getting itto slide easily off the wooden cutting board that I use as my peel and onto my pizza stone, so I just shape the pizzas on round metal pizza pans with lots of corn meal to prevent sticking. I will give the stovetop cast iron trick a try though. I've done pizzas in cast iron before, but we tend to load on so many toppings that it doesn't cook that well and also is difficult to get out of the pan without making a mess, maybe starting it on the stovetop will help things along! We usually do a longer cook or else the crust in the middle is still kind of mushy.
Thanks!
Ok, time to Frankenstein a recipe (because nothing can ever be simple with me)! I want to make an all-whole-wheat, sourdough flatbread. So I'm drawing on your advice for whole wheat sourdough bread and white flour sourdough pizza, and we'll see what I get! Wish me luck!
Thank you, Hendrik! Maybe the best video on pizza making in the net :) One Question: How do i transform my starter from 100% hydration to your recommended 500% hydration starter? Do i just use 5 times more water at the next feeding?
Thank you. Yes. Exactly like you said 🙏🏻
Then...How do you maintain it? Is it a one-shot deal or do you feed it, and how?
this video is great
I'm glad I fed my starter this morning. Cannot wait to try this recipe ❤️
Hope you enjoy
@@the_bread_code would you feed your starter a 1:1:1 ratio before using in this recipe. Sorry for the dumb question I’m new to the sourdough game. Lol.
Another nice thing about the pH meter is that you can tell exactly when the dough will be done because the pH change is very linear. At least it has been for me. Measure pH at the beginning and a half hour and one hour later and plot the data. The time it will intersect 4.5 should be spot on.
I started a pizza dough recipe using my new liquid starter. It took a long time to expand 50%, but I have faith in exponentials and was pretty sure it would eventually get there. It took about 15 hours to expand around 60%. The dough feels very elastic, like the yeast-raised Neapolitian pizza recipe. It's now in the fridge awaiting pizza day tomorrow. I can tell by the feel of the dough it will work well. This recipe is stiff enough to overcome the characteristic weakness I've found using other sourdough pizza crust recipes. I'm pretty stoked about this!
Great, that really makes me happy to read! Maybe it fermented a little bit too long. Because also after 15 times your flour starts to break down because of the protease enzyme. But please report!
@@the_bread_code Baked the first pizza with the "15-hour ferment" dough today. Took the dough out of the fridge for 3 hours, shaped the crust, dressed, and baked. The dough was soft and not springy. Easy to shape, but no pull-back elasticity, suggesting the gluten was partly broken down. Baked it for 7 minutes in a 500F oven with the broiler on high on a 14" cast iron pizza pan ~ 6" below the broiler element. The crust had characteristic char marks on the bottom and a little on the ring of the top, though sourdough crust seems to require longer to char the way yeast dough does. I can get plenty of charred spots on the ring of the top crust in 6 minutes with yeast-leavened Neapolitan dough.
The crust was quite hard and chewy. Almost like a hard cracker but a little softer. Even the bottom crust in the middle of the pizza was chewy. I suspect this is due to the breakdown of the gluten - fewer CO2 bubbles in the dough, making it harder.
After several cosmetically great but unsatisfying results at attempts to duplicate Neapolitan style pizza in a domestic oven, I've given up my method. I don't think 00 flour dough can stand long bakes (6 to 7 minutes) in an electric oven without becoming too hard to chew. All the edge parts of the crust was tooth-breakingly hard. At first I thought it was the result of sourdough crust. But when I used instant dry yeast instead I had the same problem. The crust was just too hard. I've ordered an Ooni Koda 16 and no more experimenting with the kitchen oven.
@@rickknowlan8949 The closest thing you can get is probably using a cast iron in a home oven. Glad you got the Ooni, it's a great device!
👏👏👏👏 Muito bom!!!! 🍕🍕🍕🍕
Almost all the pizza dough recipes allow for overnight fermentation. No reason not to use sourdough starter to do your basic dough in this case because you are already committed to a longer dough prep time. I have a wood fired brick over. Sourdough crust is absolutely the best. You really have done the work on this.
Pizza rustica in Rome is olive oil, potatoes and olive oil. And the Germans with their toast Hawaiian can be forgiven for pineapple. I am a traditional with pizza, but when I am doing a big party, I always do ham and pineapple with a little shredded coconut. It's all good.
At Minute 10:35 you say you are adding the starter. I am following your recipe and add the 120g of my Lievito Madre. As a result my dough has a very hydration level. Are you refreshing your starter before adding it? If not how long has it been since the last refresh? Do you take the starter right from the fridge or is it at room temperature? Thanks for all
your work. Great videos for sure.
Ideally refresh of your starter a day before :-). Try to aim for around 60% hydration overall in your dough. I keep the starter in the fridge, do one refresh and then use it.
what you said just made me think of something. since this so called pandemic started the only bread we're eating is the SD I make...thanks to you Hendrick! And, the thing I want to point out is that I am finding it much easier these days to not gain weight as in the past it seemed like a never ending struggle. so, it just occurred to me now that is it possible that just this act alone, of making my own bread the thing that is doing this for me? If so...bonus points eh?
Thank you for the great video, I'm trying to replicate the dough, I was hoping you could answer a couple of questions. I'm using the regular starter, 50/50 flour water, my dough always seems really sticky, is that normal? The second question, I'm letting the dough ferment and hoping it will rise to the 50% hydration level, it is almost there, but it has also been 25 hours, is that normal? Will it over ferment? the room temperature is roughly 70 degrees. Any advice would be greatly appreciated. Thanks!
Super Video!!! Kurze Frage: wenn ich die Pizza am selben Tag backen möchte - Lasse ich die Teiglinge nach dem Formen auch nochmal gehen? Oder können die sofort geformt und gebacken werden? In der Anleitung steht "just form the dough balls directly" - mir erschließt sich dann aber nicht, wie es danach weitergeht. Habe heute meinen LM aufgefrischt - wenn ich den Teig morgen früh ansetzte müsste das klappen, Abends die Pizza zu backen, oder? Vielen Dank für eine kurze Antwort! :-)
Sorry für die späte Antwort. Pizza bällchen formen und dann nochmal 2-3 Stunden bei Zimmertemperatur gehen lassen. Ansonsten ist das Gluten nicht entspannt genug :-). Theoretisch kannst du bis 100% Volumenzunahme gehen, aber forme die Bällchen bei 50% Zunahme, dann passt alles.
Great video! Can someone tell me what the song playing in the background is called?
So far I have always bulk fermented at room temperature, divided the dough, shaped into balls and let them proof in the fridge, but will definitely try your way.
That is a great way too. However, if we are looking at 5 days, then you would need to reshape them. So in that case this method works better. If it's 1 day, your method will work perfectly fine :-)
What about using both, active dry yeast and sourdough that way you get the flavor and reliability of the commercial yeasts?
thanks so much for this recipe! i made it the week after, it worked perfectly. best dough i ever had on my hands. now last week, same procedure, but the dough was a disaster!
i noticed in my pizza container that the dough dried out on the sides and was super sticky/wet in the middle. also there was a lot of condensed water floating around in the pizza container.
do you have any clue why this would be happening? i used your sample jar method (genius) and i put the dough in the fridge when the sample increased ~50%.
Hey Trollinger. I think what happened is that for some reason you overfermented your dough. Maybe it was a little longer in the fridge? Or you opened the fridge more often? I would recommend to stop at a 25% Size increase the next time. Just to be sure. Then you still have a lot of room for the dough to ferment once you take it out of the fridge. Hope this helps.
@@the_bread_code thanks man, i will try that! Also what i wanted to ask: for the sourdough pizza, what is the reason for not splitting the dough into balls and then transfer it into the fridge instead of letting the dough as a whole ferment in the fridge and then splitting it into the balls and let it come to room temp?
@@tschousy I'd say both works. What you described would be the way how it is done traditionally in Naples. I'd say that's okay if you let your dough balls sit for a day in the fridge. But if you let your dough sit for 3-5 days your gluten relaxes too much. The dough is too extensible. You will tear holes in your pizza when stretching it. Hope that makes sense.
@@the_bread_code makes total sense! thank you! :)
Also ich habe es sehr lange probiert mit Levite oder verschiedenen Anstellgut varianten. Es endet immer darin daß der Teig an Elastizität verliert. Beste Ergebnisse gieb es mit Poolish und einem guten Pizzamehl. Den Poolish 12 - 16 Stunden bei Zimmertemperatur dann den Teig herstellen und nochmal 12 Stunden im Kühlschrank. Passt perfekt! Geht sogar mit 550 oder zur mit mit 405 Mehl. Das Beste was ich je gefunden habe war des Nuvola von Caputo.
Everyone should have a pizza oven! :D
It seems to me that the pizza dough has not rested quite enough - it crawls back in, when you try to stretch it. I would like to try out your exact methods, but probably with 4-5 hours of rest before baking. Another thing I usually do (with direct method yeast pizza dough) is to ball it up the day before and put it back into the fridge. Then it only requires 2-3 hours of rest at room temperature to be fully rested.
Other than that, awesome video and channel - I have got a lot of inspiration from you.
Cheers from another engineer and baking enthusiast.
Great video. Nice to see that yours sometimes tear in the middle from over stretching too. I also add 100% hydrated discard for a portion of the flour/water to mine - nice flavor.
I'm still laughing over the blurred pineapple segment. From one German to another - Thank you - Ich spreche kein Deustch.
Curious to know if you can put the shaped dough balls back in the fridge for the next day? Or do you still need that rough 3 hour timeframe for the dough to relax? I’d love to have a recipe that is fully controlled in the fridge.
You can, buuuuut, in that case your dough is very close to the edge of overfermentation. I would divide the dough into 2 portions then, leave 1 part in the fridge, use the other for today's pizza.
@@the_bread_code Why not shape into individual containers before going into the fridge and only take out what you're going to bake that day?