Mastering Sourdough Pizza: Simple Tips for a Perfect Crust| 02-baking all with sourdough
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- Опубліковано 9 лют 2025
- To activate the sourdough starter (1 portion):
Sourdough starter - 50 g= 1/4 cup
Cold water - 50 ml = 1/4 cup
All purpose flour- 50 g = 1/4 cup
For the dough
Active sourdough starter - 100 g = 1/2 cup
Cold water - 350 ml = 1 1/2 cups - and if the dough is to dense, add 50 ml= 1/4 cup, more water. ( it depends of flour)
Type 00 flour - 600 g = 4 3/4 cups.
Salt - 10 g = 1 1/2 tsp
To make a wonderful sourdough pizza, there are key steps you can follow for a delicious crust, as well as things to avoid.
How to Get a Wonderful Result:
Use Active Sourdough Starter: Make sure your sourdough starter is active and bubbly before mixing it into your dough. Feed it at least 4-6 hours beforehand.
Long Fermentation: Allow the dough to ferment slowly in the fridge for at least 24 hours (up to 72 hours). This process helps develop flavor and texture in the crust.
Hydration is Key: hyperhydration will cause you a series of problems, but pizza dough needs to be hydrated, here I come with the recipe that I managed to complete thanks to many attempts and failures😅. A hydration dough (about 70-75% water) helps create a chewy yet crispy crust. It might be a little sticky, but if you don't heat the dough (at room temperature) before using it, you won't have to use too much flour
Stretch Don’t Roll: Gently stretch your dough rather than using a rolling pin. Rolling it can push out air bubbles that give sourdough its signature airy texture.
Preheat the Oven with a Pizza Stone/Steel: A hot surface (around 500°F/260°C) is essential for getting that perfect crisp on the bottom while keeping the inside soft.
Bake at High Heat: Cook your pizza quickly, at a high temperature, to avoid drying out the crust. maxim 15 minutes is ideal depending on your oven.
Good Toppings: Use high-quality ingredients for your toppings like fresh mozzarella, ripe tomatoes, fresh basil, and extra virgin olive oil. Simplicity and freshness make a big difference.
Shape the pizza directly on a wooden chopper or a special pizza spatula, so it will be easy to transfer it to the oven
What Not to Do:
Don't Use an Inactive Starter: If your starter isn’t bubbly, the dough won’t rise well and will lack that lovely sourdough tang.
Avoid Over-Kneading: Unlike traditional yeast doughs, sourdough pizza dough needs less kneading. Overworking it can result in a tough texture.
Don’t Skip the Preheat: Not preheating your pizza stone or steel will result in a soggy bottom crust.
Avoid Too Much Flour: Adding too much flour while shaping the dough will make it dense and tough. Work with the dough’s natural stickiness.
Don’t Overload with Toppings: Piling on too many toppings will make the pizza heavy and soggy. Less is more when it comes to pizza.
By keeping these points in mind, you can make a sourdough pizza that's crispy on the outside, soft on the inside, and full of flavor!
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Не закваска, а мечта! Шедеврально! Удовольствие - наблюдать за вашей работой
Мне очень нравятся ваши рецепты и как вы их нам подробно обьясняете.Огромное спасибо!❤
Никогда бы не подумала, что у Вас может что-то не получиться с первого раза 😅Но Вы такая мастерица, что даже Ваша «неудавшаяся» пицца очень вкусная, уверена в этом! Спасибо за уроки и за Ваши красивые видео ❤️
Amooooo tus recetas gracias!!!! La prepararé ❤❤❤❤❤
Q maravilla, me encanta ver cómo trabajas!
Grazie per la ricetta 😘👏
Merci
Love your recipes from Morocco ❤❤
Çok güzel, öğretici bilgiler vermişsiniz. Teşekkür ediyorum. İstanbul, Türkiye'den sevgiler.
Grazie per i preziosi consigli, sei l'unica che spiega tutto i passaggi che sono fondamentali per una buona riuscita del prodotto che andiamo a preparare. Oggi ho fatto quattro meravigliose pizze, con un bellissimo cornicione. Belle da vedere e Buone da mangiare❤❤❤
최고의 영상입니다! 저의 부족한 부분을 완벽하게 해소시킨. 영상입니다~
С удовольствием смотрю ваши видео, подчерпнул для себя кое - какие детали, хотя имею определённый опыт в хлебопечении.
Thanks You for your honestly.
Gracias por compartir lo que no debemos hacer ❤
Какая молодец!
Очень важно поделиться отрицательным опытом, ошибками, чтобы предостеречь нас от плохого результата.
Спасибо!
Hi Caterina
I tried your recipe last night and it was sooooo delicious , best pizza dough I’ve ever eaten , thanks 🙏🏼 ❤
@@SaharSamadi-x9d thank you for your trust 🙌🏼❤️ I am so happy and proud 🙌🏼🌞
@ ❤️❤️
Mersi mult Caterina pentru rețetele Dv. ❤
Τι όμορφα που δουλεύεις χαίρομαι να σε παρακολουθώ καλημέρα από Ελλαδα
Che meraviglia!!! 👏🤗🇮🇹
شكرا لك تعلمت منك الكثير
شكرا ❤
Obožujem vaše recepte! Zaradi vaših nasvetom mi je po 6.poskusu uspel starter in spečem dober kruh. Hvala! ❤ iz Slovenije.
Холодная вода и правильная температура ведения теста сделали свое дело, тесто великолепное! 😍
I love your recipes. I’ve learned baking my own sourdough bread from you 🙃
Merci pour ce partage
J'apprends beaucoup
Magnifique 😍👍👍👍👍💝💝💝💝
Io sono incantata dalla maestria con cui modelli l'impasto❤
Omw looks divine ❤❤🎉🎉
Excellent 👍😃
Melhor pizza do mundo!
😋
Молодец девка Сколько смотрю На все руки мастерица Повезло мужу и семье
Vous êtes merveilleuse. je n’arrive pas à avoir un levain comme cela.
Very tasty 👍🏻👀👌🏼😋👏👏👏👏
İyi akşamlar harika görünüyor Ellerinize Emeğine sağlık afiyet olsun canım çok GÖZEL PAYLAŞIM OLMUŞ ELLERİNE SAĞLIK 🌹🙏🌺💕👌👍❤️
Looks soo yummy 😋
Bravo!
Te felicito por tus hornos, por tu trabajo.
Recién después de muchos fracasos me quedo un pan más o menos, haré la pizza para ver el resultado, eres única y fantástica. Te admiro, q lindos tus animales.
I love your videos ✨
Both look delicious! I love everything about this video. I will try the crust for sure and I might try the pear and Brie pizza too
Ekşi maya yapmaya karar verince tanıdım sizi. Bugün mayamı yapmaya başladım. Bakalım yarın nasıl bir gelişim sergilenecek. Çok heyecanlıyım. Bu arada videolarınız çok sakin, dinlendirici😌
Lovely video, different apron, love Luna’s nose! Great idea to add the what-not-to-dos too❤
В пиццу с грушей еще очень вкусно добавить маскарпоне разбавленное жидкими сливками( крем медовое маскарпоне)так звучит в оригинале и вместо сыра Бри, сыр Горгонзолу (gorgonzola).Очень вкусно.
Walnuts nice too
Pera com queijo Brie parece uma delícia, vou testar. ❤
❤❤❤
God Bless You!!! 🙏🏻🇮🇱🍃🙌🏻
Дно пиццы должно быть тоже немного поджаренное, а так класс конечно!
Аmazing girl ❤
❤
👍👍👍
Hi and thanks for your recipe and video :-) Do you let it rest for 4-6 hours in addition to the 4 repetitions of stretch and fold?
Hi! No, this is the total time, 4 folds plus 1-2 hours more if needed. 😊
❤
💚💚💚💚💚
Hola Caterina, estoy aprendiendo a hacer masa madre. Porque usas agua fría? Pensé que el agua fría mata la masa madre?
Hi I've just subscribed to your channel. Lovely videos. May I ask what do you do with the boiled milk after making the mozzarella? Is there any use of the boiled milk?
Hello, I use it in my doughs ( for bread or sweet doughs)
@@Ricettecaterina wow thanks. From Singapore
Как усилить закваску, чтобы она так перебегала через горлышко? 😊Мукой высшего сорта? У нас общего назначения с маленьким белком мука в России.
Milesker zure gomendioengaitik. Zorte on youtube bidaian!😊
Sizi seyretmeye doyamiyorum.🎉hele o bahçe
Procedendo quasi simile,con il mio licoli,maturazione in frigo per 24 ore,cottura prima sul gas con una pentola per piadina in ghisa calda,poi condire a piacere,e poi sotto il grill per finire la cottura...ti dico che in pizzeria non andiamo più.....😅tutto fatto in casa da me....
За 4-6 часов закваска готова при 1:5:5. А вы кормите 1:1:1 и ждете 4-6 часов 😮 на пекарской бумаге удобнее формировать и отправлять в духовку.
😍😍😍❤❤❤👍👍👍
Bardzo bardzo dziękuję za przepis❤ chciałabym za kilka dni spróbować zrobić taką pizzę. Mam tylko jedno pytanie do składników. W opisie pisała Pani o nawodnieniu ciasta 70-75%. W przepisie natomiast jest 350 ml wody na 600 gram mąki, czyli około 58 -60%. Czy może ja coś źle wyliczyłam?
I think she considered the water of the sourdough as well
Caterina scusami ma non riesco a fare il lievito licoli ho visto il tuo video ho fatto tutto come dici ma niente
Però ho fatto il tuo pane con il lievito di birra è venuto benissimo grazie cmq 🥰🇮🇹
هل يمكنني صنع الخبز بالخميرة الجاافة جاوبني من فضلك
🎉🎉🎉👍👍👍👌💙💚💜🧡
Здравствуйте!! Очень мечтаю научиться печь хлеб на закваске для моей семьи, но проблема в закваске(( пожалуйста можно видео , как завести закваску? Пожалуйста 🙏🏼🌹🌹🌹
Здравствуйте. Да у меня есть на канале видео про закваску, оставляю здесь ссылку 🔗 Sourdough starter, simple step-by-step recipe. Your first sourdough bread!
ua-cam.com/video/dVNcQt_Q9kw/v-deo.html удачи вам!
Pear on pizza, what a strange and unexpected combination.
Try that, it’s very goed combination
@@minooasemian4695 Ok, we are here to experience.🙂
Pears or apples, ripe Brie cheese, as pizza toppings are very refreshing, light, and delicious.
I think leaving the pear unpeeled would be good too ❤
А вы попробуйте грушу с сыром,это невероятно вкусно,а ещё с виноградом белым без косточек!!!!!
Ich hab meine Livito Matre jetzt fast 4 Monate und sie steigt auch gut auf, nach dem Auffrischen. Aber nur alleine, ohne Hefe, geht das Brot trotzdem nicht gut auf. Woran liegt das bloß?!
I see 100 ml water for making starter but in the recipe 50 ml water, which was correct?
Another question: you use 600 gr . Flour , 100 Gr actief starter plus 350 water. It gets a very dry hard doug , I ve already tried that. Is the water enough?
Welcome. Yes, in the video I actually used 100 g of starter, flour and water. This is for the double portion, as you can see, I also showed all the mistakes I made. then, in the description, I showed and even wrote, the quantity for one portion. As for the water, add another 50 ml more, because the flour may be different from the one I used. Type 00 flour needs less hydration, if you use other flour, add water to the recipe. I will correct in the description, that in case the dough is too dense, add more water. I'm sorry, I weighed with the scale exactly the amount that I indicated in the recipe.
@@Ricettecaterina thanx for the information. Ik was a little confused, but it’s correct that the flour we use isn’t the same. Like your video’s , juist go on 👋👌🍀
👌👋👋👋❤️❤️❤️🇪🇸🌞💐
Caterina, ai folosit cintarul sau ai cum ai măsurat? Eu am cîntărit, și aluatul meu arata mult mai uscat decit al tău.
Probabil maiaua este mai densa la Dumneavoastră. Mai adăugați 50 g de apa. Deoarece si faina diferă de la o țară la alta.
@@Ricettecaterina ok. Mulțumesc. Chiar daca de data asta nu se va primi cum trebuie voi mai incerca.
@@michelled5226 De regula aluatul cu faina tip 00 pentru pizza, este foarte foarte elastic, de aceea si am pațit acele necazuri cu el. Și am înțeles ca are nevoie de mai puțină hidratare. Un sfat- puteți adăuga apă oricând în aluat, pînă al pune în frigider sa fermenteze🙌🏼 vă doresc succes.
Самое интересное не показали - как вы сняли пиццу с доски и положили в печь. 😢
Здравствуйте, а у вас закваска 100% влажности? Если да, то она сильно отличается от моей… по консистенции, так как моя 100% влажности почему то гуще вашей… в чем прикол?) если можно ссылку как кормите её, спасибо ❤
Wieso rührst du 300 Gramm Vorteig an und nimmst dann nur 100 Gramm vom fertigen Vorteig ??!
пицца снизу совсем белая ...
Can’t wait to make my own mozzarella cheese now with some fresh raw milk!
Morzarella funktionierte nicht
❤