Simple Sourdough Pizza + Pizza Margherita 🍕🍕🍕
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- Опубліковано 25 лип 2024
- This video shows how to make a simple sourdough pizza as well as a pizza Margherita. As far as sourdough recipes go, this is as simple as it gets: there's no autolyse, no preferment, no levain. It yields 4 rounds of dough which you can refrigerate and use over the course of 3 days. I'm using all-purpose flour here due to supply constraints, but this will absolutely work with bread flour or tipo 00 flour.
Find the full recipe here: alexandracooks.com/2020/05/01...
-⏱️Timestamps⏱️--
0:00 Weighing the ingredients for the sourdough pizza dough.
0:39 Mixing the sourdough pizza dough.
0:57 Transferring dough to straight-sided vessel.
1:09 First set of stretches and folds.
1:27 Second set of stretches and folds.
1:39 Third set of stretches and folds.
1:49 Fourth set of stretches and folds.
2:15 End of bulk fermentation.
2:25 Turning dough out onto a work surface.
2:34 Shaping dough into a round.
2:49 Dividing dough into 4 portions.
3:09 Balling up each portion of dough and transferring each to quart containers.
3:47 Transferring containers to fridge.
3:52 Removing sourdough from fridge and transferring it to a floured board.
4:06 Shaping a round of pizza dough.
4:16 Making the pizza margherita.
4:49 Transferring the topped pizza to the oven.
4:54 Removing the pizza from the oven.
5:00 Topping the pizza with fresh basil.
5:05 Cutting the pizza.
5:18 Crumb shot. - Навчання та стиль
I simply love that there is no crazy background music and not a lot of talking that's unnecessary about your life. Instructions are wonderful and everything looks great
100%agree
Exactly what I was about to comment.
It makes it very relaxing
Reasons why i love your video: 1) You dont waste plastic covering the dough 2) No annoying music 3) No stupid comments
You can buy biodegradable shrink wrap i use it.
@@michellewhite6992 that’s a great step! I am baking 2 years. When I need sail the dough I use a tapper, if not I use a lid. I keep up to 1 week my pizza dough without plastics :)
People talking about the lack of background music and I agree, but I personally also like that this isn't an annoying ASMR with overly loud and "satisfying" kitchen cutting and wood sounds. I have misophonia and those bug me so much.
Great video and thank you
Have been making this dough every Wednesday (for 🍕 Friday) for a year! So good. I think the two day cold/fridge ferment is what makes it extra tasty. I lay down flour before I pull the dough out of the container, then fold the chunks so all stickiness moves to the inside (flour to outside). We love it! Thank you for the vid!
Made this for the first time tonight and it was fabulous! Have had a starter going for a solid 2 years, finally inspired to make pizza. This recipe and tutorial was a game changer! The high hydration formula really makes a difference and the can wait to try with a regular loaf or ciabatta. For the pizza, I fed starter in the morning to perk it up. Then started the whole stretch and fold process around 8:00 am. All told, it didn’t prove as long as the recipe called for because I REALLY wanted pizza tonight. And it totally worked.
Fired up the grill instead of the oven, baking stone is n tue grill. Approx 425 degrees on the grill gauge and total cook time for Marg about 7 minutes and a heavier sausage/ cheese pizza for 10 minutes. Crust airy, yet crisp. We devoured them standing up.
Thank you for making this so easy, accessible and delicious!!
I’m on my second attempt of this recipe and I’m so excited because my starter has only gotten better. This recipe is frickin delicious!!!
Thank you for this simple, beautiful video. Good clear camera, easy to read , no self indulgent bla bla or irritating background music .
Love it and my first rise looks promising
Hello! We just made this dough for dinner tonight and it was my favorite recipe so far!! We have pizza night once a week and this will for sure be our go to! Loved it :D
The thing I love most about your vids is that they are straight to the point.
My family and I have always loved making homemade pizza! When I finally got into sourdough baking, I knew I had to try making pizza with it. Your recipe was the first one- and only recipe that I’ll ever use! You get those perfect air bubbles in the crust, it is absolutely the best pizza that we ever made. It’s always a hit for dinner and always impresses guests! Every recipe I’ve tried from you has always turned our absolutely perfect and I couldn’t thank you enough for sharing your wonderful recipes(:
With sourdough, I generally bring all ingredients together (except salt) and let sit x 30 minutes and then add salt. Theory is that salt may inhibit the growth of the yeast in the starter.
Thank you so much for this recipe it was perfect . It was my first time ever using the sourdough starter. I’ll make it again
Fantastic!!!! I've been messing with different pizza dough recipes from my sourdough starter for a while now with mixed results... BUT.... this is the first that has given me an awesome result!!! Loved the first one at 1 day in the fridge, then the second at 2 days, and the subsequent on the 3rd day 👍 Thank you soooooo much !!!
Thank you, my Pizza keeps coming out better and better. Every time I make them, I love the recipe🥰
This is still by far my favorite and easiest pizza dough recipe! Thanks girl! 💜
I couldn't believe how easy this was!
I have made this recipe twice now and it works perfectly. Thanks!
Thank you for no music, I can listen to what I want, really really refreshing, good choice
I love your simple approach! It looks like when I make my simple sourdough bread. I’m buying those containers! Easy !❤
I could watch this all day absolutely wonderful. Thanks for the great video watching this from the UK cheers.
This is always my go to for sourdough pizzas, just always comes out perfect 🔥🔥
Simple straight forward recipe have made it many times now!
What a wonderful video! Thank you so much. I’m new to this whole sourdough starter world and can’t wait to make pizza!
This is so helpful! I'm making this dough right now!
These instruction videos remind me again not to over handle the dough; to use a light touch. High hydration dough is wet by definition so the hands need to be gentle with the piece, preferably with wet fingers for the early stages, at least until the gluten has had a chance to develop. So inspiring to watch, and so well presented. Thank you again Alexandra’s Kitchen.
I made this today (the first two pies, anyway - two more in the fridge for tomorrow). a three day ferment in the fridge, and it turned out fantastic! My oven isn’t quite hot enough for large air pockets, despite using a baking steel in the top shelf and the broiler on high, but the results were still convincing: a crispy leopard spotted base, chewy crumb and delicious sourdough flavour. I made the margarita (using canned tomatoes to make the sauce) and the Creme fraiche/kale pie from your website and it was an absolute winner! The only thing I did different was to place the (floured) dough balls straight onto the parchment paper, and then stretched them on the paper after the hour without lifting the dough up anymore. Just pushed it outward with my fingers. Thank you for sharing this foolproof recipe! It’ll be my new go-to pizza method going forward!!
All the best!
Beautiful pizza! Love everything about these videos.
Hi ive made this recipe 5 times now, i wasn't a pizza person before baking my own now we have it weekly i love it, the dough is so soft. I part bake them in the morning so then the kids can top them with what they want later after skl and work. I make my own pizza sauce too which is delicious.
Made this. Soooo good. Thank you❤
Amazing recipe! Thank you!
I made amazing sour dough pizza dough the first time and the second time it was chewy. So going to give this a try! Thank for the video!
Love this channel. It's informative without being preachy, verbose etc
Nice kitchen sound . Was looking for a good pizza dough receipe and found it . Thankyou
This was so satisfying to watch 😆 recipe was delicious!
Nice looking pizza 🍕. Great job 👏
Awesome! I'm trying this weekend!
Omg finally I made a sourdough pizza so simple yet so delicious thank you so much for sharing 😋...
simple and to the point video thank you!
Great video for beginners like myself. Instructions are clear and easy to follow. 👍🏽
Beautiful result!
your receipe looks very good, I love the texture of the baked crust....Can't wait to try it in my Roccbox pizza oven...Thanks! :)
Love your video
straight forward and simple instructions
thanks for the video and step by step, liked and subscribed, made the dough early in the week and we cooked it up on my DIY pizza oven (cooking steel with fire bricks and a 24x24 paver to cover on my grill) Taste was amazing, the cooking steel was one of the best investments ever
the perfect recipe video. thank you very kindly
That looks so amazing !
Thank you very much for this recipe! This was my first attempt at sourdough pizza and it turned out great. I am not used to such high hydration ratio for pizza (really 77% assuming a 1:1 starter) but I could make it work no problem. I might reduce the water quantity ever so slightly for next time though. For me 4 sets of stretch and fold was not enough even though I use fairly high protein type 00 pizza flour. I will do 5 or 6 sets next time, might even hand knead it a bit. Thanks again!
Job well done. That looks incredible!
This is THE BEST SOURDOUGH PIZZA RECIPE EVER!
Yuuuuummm. I love the videos where there’s no talking. Thanks for sharing.
very nice handling of the dough!
Brilliant - thank you - so helpful ❤️
Super sticky dough the the results or totally worth it!!! I use this one every time now and I love it!!! Thanks girl! 🍕❤️🧡💛 wish it would let me add pictures!
Looks wonderful must try.
yum this looks fantastic! I'll be trying this soon but with breakfast pizza toppings :)
Best pizza i've ever made. 😍❤️ My husband loves it
My pizza was a visual disaster but totally delicious! Tons of flavor
Looks great !
This is by far the most simplistic sourdough pizza I've come across on UA-cam. Great work.
Лучший рецепт теста на пиццу!!!❤🎉
Turned out great - thank you! 😋
Excellent Video
Thank you for sharing.
I clicked on your video because it was shorter than the others. Thank you for demonstrating this fabulous pizza dough and what I need to know in less than 5 min. Rao sauce is amazing by the way and is the only store bought sauce I use if I don't make my own.
Great video! Can't wait to make my own pizza :)
Lovely!
I love your videos! They make me keep coming back and watching! Thanks for sharing! 💕
Hello Alexandra, my friend gave me a sourdough starter, link to your videos and this is how I started my adventure with baking bread, focaccia and pizza. I learned from you 😊
You step by step video s are great. Thank you 😊
One question, can I freeze the dough for pizza?
love this
Finally a video that showed how it is done.
This is the best pizza dough my husband loves it ❤
That was great!
I am using rye sourdough starter, it works out very good!! Also cooking pizza on stone… on my grill with lid down 😁 this recipe is just brilliant. Our friend said it’s the best pizza he had his entire life (and he’s not a teenager). This weekend people are coming especially for this pizza! So I’ve made double batch of dough which is bulk fermenting now 😁 thank you!!!!
Did you use the all purpose flour or changed to other flour for dough as well ?
WAIT.... WHAT???
Pizza on a Grill?
Be Still My HEART
Which GRILL? What size stone?
How high of a temp... Gas? Wood?
Tell me more... Please
@@judichristopher4604 Well it was just a generic gas bbq from our local B&Q - I think any gas bbq will work as long as it has a lid and is big enough to fit a stone :) in fact there are loads “bbq pizza ovens” out there now! I found it cooking better than using stone in normal gas oven, it gets hotter but I don’t remember temperature - I recon around 300-350*C ish? Stone was just a generic Amazon one I bought for my oven but didn’t have patience to preheat it for 45 mins 😀 once the bbq and stone are hot it was taking around 8 mins to cook from my memory. Everyone loved pizza from this setup, we made loads like this before we bought an Ooni :)
@@veriviener
EXCELLENT
Thank you so much for this information.
Amaaaazing Pizza thank you :)
Thank you so much!
Loved it! Used a scale and everything went great tastes great! Only thing I’m altering for next time is only cutting into 2 pieces not 4 :) thank you!
I did this and it worked perfectly!! Made two 14" pizzas!
I've begun the recipe, as described. Four turns and sleep yet to go. Tomorrow I buy the cheese.
Thanks.
This was a great dough for me! I put in 150 grams of whole wheat flour instead of putting all unbleached all-propose to make it stiffer. It wasn’t sticky at all!
my dough was so sticky. i used bread flour so maybe this would help next time?
That looks so very yummy.
I'm following your recipe right now using my sourdough and I'm on the 2nd 30 min rest time.
What is a baking steel? Is that like a regular baking/cookie sheet?
I was going to use aluminum foil to bake it on. (Considering that I just moved into a new place and that's about all I currently have at the moment. Lol)
Nice pie
Good job using the parchment paper! 👍
Thank you for your sharing !! I’m in process to make it 🎉 Is it ok if I use regular flour to mix the dough on the counter top ?
Got an Ooni and looking for a good pizza dough. What everyone here says is right. No BS fancy production I wanna be creator! To the point! thank you
I am gonna attempt this today, looks simple :D Thank you
Tge dough turned out very sticky!!!!! Omg couldn’t handle it at all, so turned it out into Focaccia instead. I would suggest to use much less water. Ugh I am sad about this
@@al-anoud-123Mine is very sticky, too. Have you figured out why?
Nice 👌🏼
Do you have to stick the pizza balls in the fridge and then use them or can I turn the pizza balls into pizza right away?
your shooting / editing style should be the textbook for youtube recipes. bravo from a professional video producer.
Hey! Thanks so much for the video. Just wondering - when you cover the dough in between stretching and folding is it best to cover with a tea towel?
thanks for the simple recipes! I have a question: on my first round stretch and fold the dough was pretty tough (it wouldn't stretch out much) -- I am using bread flour and I started with the lower hydration since I'm in a higher humidity area. does it need more water?
I seem to be messing up somewhere along the way.
When I try to stretch the pizza dough to make pizza, it just breaks. I get some stretching but I get holes and breakage pretty quickly.
Does anyone know what I'm doing wrong? Was I not aggressive enough in my folding? Is it too cold?
When I pulled the balls out of the fridge they were pretty flat and had spread out quite a bit. Is it a moisture issue?
Question!
Wouldn't it make more sense to divide and ball the dough before the 8 hour proof (after 4th stretch and fold)? To avoid knocking it back before putting in the fridge?
Very nice
Great video… where do you get that vessel? Is there a specific name for it?
ขอบคุณมากค่ะฉันมาจากประเทศไทย ชอบคลิปของคุณมาก กระชับเข้าใจง่ายไม่มีเสียงดนตรีที่ทำให้รำคาญใจ และดิฉันไม่ลืมที่จะกดติดตามคุณ รอคลิปดีๆแบบนี้อยู่นะคะ❤️
How do you transfer the uncooked pizza from the baking sheet to the baking steel? Or do you keep the baking sheet under the pizza?
Alexandra, I would like to use fresh ground wheatberries to make this. I have hard red and hard white. What would you recommend? Do you think a combination of both would work, and if so, what ratios? Thank you!
You have a great tough with food
Currently in the fridge. After it doubled and I’ve put on my cutting board it was super sticky. Stuck to the board and I had to get a scraper, and add lots of flour. Can’t wait to bake
This is definitely the best sourdough pizza dough I've made. It's as good as my poolish recipe and maybe even better.
My GF is gluten intolerant and couldn't eat my usual poolish dough without "issues". So I was using some horrible gluten free crust. The she mentioned that she had no issues with my sourdough bread so started researching sourdough pizza. The previous recipes were fine for her stomach but I felt second best (albeit still very good).
Then I found this recipe and tried it on Saturday. It's soooo good. Very easy to work the dough, great light crispy crust with lots of puff. And delicious sourdough flavour!
I followed the recipe exactly, except for using bread flour (around 13% protein). Dough was in the fridge for around 40 hours.
What is the limit for how long you can keep in the fridge?
Uauuuuuuuu
it's the best baking woman.
Sorry for my English it's very bad
Yummy😋
Just made this recipe and waiting until I have to stretch it! I was just thinking if I could make some batches of this and freeze it to have on hand instead of discard, then I would feel like I wasn't wasting so much. Or if I could use this for something like garlic knots and freeze those to have on hand for snacks? Any insight?