300g strong bread flour 200g of 00 pizza bread flour 15g seasalt 310g of water 82F 80g sourdough starter (recently fed) 10g of olive oil (optional but helpful to add) 1. Add flour and seasalt together 2. Use recently fed sourdough starter, add 80g of sourdough starter to warm water (82F), mix by hand 3. Add flour and salt mixture slowly, mix by hand 4. Add olive oil and mix in by hand 5. Ball the dough and rest for 30mins, cover 6. Remove ball and kneed, make smooth ball 7. Clean bowl w splash of olive oil, and add ball to bowl. 8. Bulk ferment for 4hrs (but can do up to 12hrs or more)-- will rise slowly 9. Divide dough balls into 250g pieces--will make 3 250g dough balls and 1 small ball. Make smooth balls 10. Cover and proof for 4-5hrs at room temp and then can put into refrigerator 12-24hrs to ferment. Remove from fridge to relax gluten Stretch dough and make pizza as normal.
Started this pizza dough recipe after watching your video yesterday. Tonight, I had the most amazing pizza from this dough! Although I do not have a Roccbox, I placed a baking steel on my outdoor grill. Cranked it up to 800 degrees. It was everything I hoped for! Thank you so much for this video. Best, Angela
Amazing recipe, incredible pizza. I've done It today at home. My fermentation: 8 hours at 25 Celsius degrees + 12 hours in the fridge by night + 4 hours at 25 degrees. To cook It: 5 minutes in the skillet pan at high temperature temperature+ 5 minutes of grill in the hoven at 250 degrees. Amazing thanks
I'm in the middle of this now, just bulk fermenting for 4 hours. The ratios are great, very workable dough. So useable compared to some sourdough recipes. Look forward to upping my game from normal dry yeast pizzas to sourdough pizzas tomorrow! Thanks chef.
I made this recipe once. I doubled it and it made seven 250g dough balls. Everyone loved the pizza 🍕 thank you. In the process of making my second batch. Roll on Saturday for sourdough pizza 🍕
I came here for the oven and the pizza but I'm staying for the chef. How amazing are you sir!? Next Paul Hollywood but better? BBC will be knocking at your door soon for sure.
Hiya. Is it ok to keep the dough for cold fermentation in the fridge for longer than 24h like some people recommending with classic pizza dough? Thank you for this amazing video!
Everyone needs to know this: you can have the best flour and the best kneading techniques in the world. If you will bake this in your regular oven (250-300°C maximum), you will NEVER, trust me NEVER, have the same result.You need that heat, and the most original way is by using a wood fired pizza oven. Nevertheless, it's possible to have good pizza in a regular oven. But don't expect that same crust! Cheers
The guy in the video made a lot of mistakes and in italy a pizza like that is Burned so it is not as good as you might think. If you use some right tecniques you could make a better pizza in your oven than that in the video.
Great video! If you wanted to freeze some of the dough which stage would you do that? Prior to the room temp ferment after shaping? or would you let them rise for a bit after shaping?
I get my first ever Roccbox today my excitement cannot be contained! Cmon UPS guy cmonnn :D I hope Gozney ships my turning peel soon. Love your videos and learn so much from you ❤️ stay healthy!
This dude looks like "Kevin Spacey". 2:38 - This dude is hella funny with this pizza dough stuff lmao. 3:12 - He mentions which hand hes going to use lmao 6:41 - lmaooo this guy
Hi! So I'm still getting used to sourdough. I normally keep the starter in the fridge and feed it weekly or some, discarding some before feeding it or using it for a levain. For this recipe, would you take it out if the fridge, discard and feed and leave for 10 hours and use some and then feed again? Sorry, just a little muddled!
Hey Joe! Great to see you doing your thing dude, an absolute natural 😜 Great video mate, when are you gonna come and cook pizzas for me in France? 😘🍕✌️
Hi, great demo, in current world I cannot find 00 flour in the UK for delivery and going to give it a try just using strong bread flour. Should I alter any of the ratios or kneading to keep the dough elastic but not too sticky? Thanks
For those who wonder, the 48h fermentation works wonders 👌🏼 beautiful leoparding. An amazing dough recipe, but would have been nice to have baker's percentages.
@@Richard-yo9ps Like any dough that has a longer, slower fermentation, it will develop more flavour and a little more "tang". I would say that the advantage of a longer ferment is actually textural -- you get a more tender dough once cooked with a nice light crumb with a crisp outer crust. (Don't get me wrong, this recipe with only 24h is delicious as well!)
How would you determine the optimal time for bulk fermentation as well as second fermentation after shaping? Do you do the poke test to determine if it's right before fridging?
Great video. Can you freeze extra dough balls? I usually make more dough than I need and freeze the extra balls before the last 24h fermentation and thaw them in the fridge for about 36h before using them. Is this also possible with this recipe? I would assume wild yeast behaves similar to industrial cultivated one but I have no experience with freezing sourdough.
Tearren According to Ken Forkish in his excellent book ‘The Elements of Pizza’ the hotter the oven the lower the hydration needed because you need it to set to very quickly and become firm enough to turn it after just a minute. If it was too wet it would not be strong enough. Conversely, in a cooler domestic oven a high hydration is needed as the dough is in there for so long (say 8 minutes) to melt and cook the topping. It’s counter intuitive!
@@chipfire also at a higher temp(with higher hydration) the short cook won’t be enough to fully cook the starches and you’ll be left with a rubbery cornicione. Since you have more water you need more time to evaporate by which time your crust would be burnt at 940f.
Serena f If you don’t have one of those ovens, you can use a non stick frying pan on medium heat cooking your base and then finish using your grill on high heat
Hi joe..i really need your advice..can i just used plain flour to make a starter and feed it the day after just mix a wholemeal flour and plain flour..as kinda hard ti find rye flour in singapore...really appreciate to get your replied..please
Yes you can. In the end you can use pretty much any flour. Better to keep it organic if possible and whole (like T80, T110). I've made mine for 2 years now using this two flours.
Tomato first, it must be put in the spiral manner, than Mozzarella and soon after OIL at the '' 6 '' manner (You forgot it) .. and at the end basilicon and finally You can put in in the oven ... This is the Napolitan Pizza's school- Perfect dough and aspect
If there ever was a pizza genie granting pizza wishes via rubbing a magical flour bag. It would be Joe, covered in flour, dancing, and granting gluten miracles.
@@vampyrmelchior Oh, I know. I already made my sourdough pizza and it was AMAZING! Definitely worth making your own starter (I had it already)and waiting few days. Greetings from pizza loving Poland :)
This happens to be my favorite pizza and I like how he waits to put the basil on after he takes the pizza out of the oven, because I feel the basil becomes bitter if you bake it on the pizza.
Thomas Coons I saw pizzaola in Italy rubbing a little olive oil on the basil leaves to protect them and stop them blackening during cooking of a classic Neapolitan pizza. I like to add more after cooking too.
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
300g strong bread flour
200g of 00 pizza bread flour
15g seasalt
310g of water 82F
80g sourdough starter (recently fed)
10g of olive oil (optional but helpful to add)
1. Add flour and seasalt together
2. Use recently fed sourdough starter, add 80g of sourdough starter to warm water (82F), mix by hand
3. Add flour and salt mixture slowly, mix by hand
4. Add olive oil and mix in by hand
5. Ball the dough and rest for 30mins, cover
6. Remove ball and kneed, make smooth ball
7. Clean bowl w splash of olive oil, and add ball to bowl.
8. Bulk ferment for 4hrs (but can do up to 12hrs or more)-- will rise slowly
9. Divide dough balls into 250g pieces--will make 3 250g dough balls and 1 small ball. Make smooth balls
10. Cover and proof for 4-5hrs at room temp and then can put into refrigerator 12-24hrs to ferment. Remove from fridge to relax gluten
Stretch dough and make pizza as normal.
I appreciate this summary! Thank you!
Not all hero's wear capes. Thank you.
Thank you so much ❤❤❤
What is considered as „strong bread flour“? What type is it?
@@alexanderh3141also not sure but I just use 500 grams of 00 flour and works a treat.
Joe is a born natural in front of the camera, he needs his own TV show. He is incredibly charismatic and fun.
Started this pizza dough recipe after watching your video yesterday. Tonight, I had the most amazing pizza from this dough! Although I do not have a Roccbox, I placed a baking steel on my outdoor grill. Cranked it up to 800 degrees. It was everything I hoped for! Thank you so much for this video. Best, Angela
Amazing recipe, incredible pizza. I've done It today at home. My fermentation:
8 hours at 25 Celsius degrees +
12 hours in the fridge by night +
4 hours at 25 degrees.
To cook It:
5 minutes in the skillet pan at high temperature temperature+
5 minutes of grill in the hoven at 250 degrees.
Amazing thanks
Love this dude!
Incredible host! Needs his own show.
I agree. He's great!
Indeed!
and on top he is a chef named Boiling as last name:P Boiling Chef? name of show.
I agree!!! Love the Energy
This guy deserves a raise, and possibly a knighthood.
Silence bot.
Definitely a BJ, I nominate you since you’re already on your knees worshipping him for making a f*cking pizza.
Think he needs to prove himself a bit more
Love your delivery such a natural presenter
High production quality! Very impressed by your vids Gozney. And Joe brings a smile to my smile in these troubled times.
Yeah that's a great dude, definitiv enjoy watching him making pizza
Funnest baker I have ever seen! Love it, easy to watch.
I'm in the middle of this now, just bulk fermenting for 4 hours. The ratios are great, very workable dough. So useable compared to some sourdough recipes. Look forward to upping my game from normal dry yeast pizzas to sourdough pizzas tomorrow! Thanks chef.
What a great bloke. Really entertaining, but very educational! More of him please.
Joe is what we all need at this trying time
Wtf is a trying time
I made this recipe once. I doubled it and it made seven 250g dough balls. Everyone loved the pizza 🍕 thank you. In the process of making my second batch. Roll on Saturday for sourdough pizza 🍕
this was a great dough- very manageable and made great pizza
Keep coming back to refresh my skills. Top video and presenter 👌🕺
This video has made me a pizza god. I actually want to see more of this host. He’s very watchable and I would like to see more of him!
Thanks! Made first sourdough pizza with this recipe. It was a bit sticky to handle but very good taste eventually
I came here for the oven and the pizza but I'm staying for the chef. How amazing are you sir!? Next Paul Hollywood but better? BBC will be knocking at your door soon for sure.
couple of seconds from the intro and I love you already! hahaha
I'm from Naples, and your pizza looks great!
You are mega fun and so good! Go get a TV show man
Hiya. Is it ok to keep the dough for cold fermentation in the fridge for longer than 24h like some people recommending with classic pizza dough? Thank you for this amazing video!
We love our Roccbox and making pizza crust with sourdough. Sooo good.
Hahaaa. Love this! Really helpful too. Great vid 👍
This recipe was a success! My family loves it. Thank you for this awesome video.
Your smile is heartwarming.
Great video, clear instructions. Please do some more!
Look! It´s Ted the Bellhop making a killer pizza!!! Absolutely Legend 👨🏻🍳
Love this guy…
Can confirm chef JB is an absolute legend in real life too 🙏🏼
Everyone needs to know this: you can have the best flour and the best kneading techniques in the world. If you will bake this in your regular oven (250-300°C maximum), you will NEVER, trust me NEVER, have the same result.You need that heat, and the most original way is by using a wood fired pizza oven. Nevertheless, it's possible to have good pizza in a regular oven. But don't expect that same crust! Cheers
Agree. Heat is the key.
It's not the same but this guy has a good method for home oven pizza ua-cam.com/video/HXAW2GseICs/v-deo.html
The guy in the video made a lot of mistakes and in italy a pizza like that is Burned so it is not as good as you might think. If you use some right tecniques you could make a better pizza in your oven than that in the video.
Superb video.... just fun ... I need one of those ovens as I already have the starter
i feel like I've discovered the John Oliver of cooking! what a host... instant subscribe! :)
I liked the idea you are making this show so entertaining
looks so easy on your vid. I use a Ooni Koda. Beginning was hard, but now I can do it. Thx for the video.
What type of strong white bread flour ?
In Poland bread flour type is 750..
I love soooo much this channel, TKS for all
Hello, i tried your pizza and was fantastic. How long can we keep the dough in the fridge? Thank you!!!
that's a good looking pizza great host btw
Keep him on he's a legend 🤙🏾
Great video! If you wanted to freeze some of the dough which stage would you do that? Prior to the room temp ferment after shaping? or would you let them rise for a bit after shaping?
90% final dough ball rise
I get my first ever Roccbox today my excitement cannot be contained! Cmon UPS guy cmonnn :D I hope Gozney ships my turning peel soon. Love your videos and learn so much from you ❤️ stay healthy!
xxRaptor5150xx how is it?
This dude looks like "Kevin Spacey". 2:38 - This dude is hella funny with this pizza dough stuff lmao. 3:12 - He mentions which hand hes going to use lmao 6:41 - lmaooo this guy
Can I replace the olive oil with tallow or butter?
Hi! So I'm still getting used to sourdough. I normally keep the starter in the fridge and feed it weekly or some, discarding some before feeding it or using it for a levain. For this recipe, would you take it out if the fridge, discard and feed and leave for 10 hours and use some and then feed again? Sorry, just a little muddled!
Lovely ,great video!!!
Hey Joe! Great to see you doing your thing dude, an absolute natural 😜
Great video mate, when are you gonna come and cook pizzas for me in France? 😘🍕✌️
How do you feel about some semolina flour in the pizza mix? What percentage of it would you suggest adding/substituting?
What is the name of the oven to the right of you? Looks awesome
What exactly is strong white bread flour? What is weak flour?
Strong white bread flour has a high protein (gluten) content - 13-15%
Guy is hilarious. LOVE him!
That was hilarious! Subscribed
So do you use it as soon as it comes out of the fridge?
Hi, great demo, in current world I cannot find 00 flour in the UK for delivery and going to give it a try just using strong bread flour. Should I alter any of the ratios or kneading to keep the dough elastic but not too sticky? Thanks
Can I use a stand mixer instead? Just figure it would help develop more extensibility
Much waited video 👍
I made a sour dough...made thee best dough. It’s chewier. Delicious.
Would you recommend a 48h fermentation instead of 24h with this dough? Will it hold up? Thanks !
For those who wonder, the 48h fermentation works wonders 👌🏼 beautiful leoparding. An amazing dough recipe, but would have been nice to have baker's percentages.
@@mattbtram I don't know if you will read this, but does the dough taste more "sour" if you ferment it longer?
@@Richard-yo9ps Like any dough that has a longer, slower fermentation, it will develop more flavour and a little more "tang". I would say that the advantage of a longer ferment is actually textural -- you get a more tender dough once cooked with a nice light crumb with a crisp outer crust. (Don't get me wrong, this recipe with only 24h is delicious as well!)
@@mattbtram Cheers!
Bravo!
Nice video
can you make the pizza just with 00 and what difference would it make
Thank you Chef. Perfect
Can someone explain me what the stuff where he put pizza in is really useful, can I get it on Amazon?
So cute!
Super funny guy 😂👌great work
Awesome presentation chef.. 🙌🥰🥰
How would you determine the optimal time for bulk fermentation as well as second fermentation after shaping? Do you do the poke test to determine if it's right before fridging?
Thank you!!!! for working in grams. 🙏
Good video but would have appreciated some heads up about how sticky the dough is as this was my first sourdough.
who is this guy and how do I find him? i could watch him all day!!
Can we use the dough directly right after the 4 hours fermentation? Can we use 00 flour only?
This guy is awesome 👏
Great video. Can you freeze extra dough balls? I usually make more dough than I need and freeze the extra balls before the last 24h fermentation and thaw them in the fridge for about 36h before using them. Is this also possible with this recipe? I would assume wild yeast behaves similar to industrial cultivated one but I have no experience with freezing sourdough.
very nice!
Jest moc💪
You are a cool & funny guy😀
Great video
Woww! Wow!
This guys a crack up😎
At 940F oven temp, wouldnt you want to use a hydration percent greater than 65%, like one closer to 70%?
Thank you for the video.
Tearren According to Ken Forkish in his excellent book ‘The Elements of Pizza’ the hotter the oven the lower the hydration needed because you need it to set to very quickly and become firm enough to turn it after just a minute. If it was too wet it would not be strong enough. Conversely, in a cooler domestic oven a high hydration is needed as the dough is in there for so long (say 8 minutes) to melt and cook the topping. It’s counter intuitive!
@@chipfire thanks for that, good to know!
@@chipfire also at a higher temp(with higher hydration) the short cook won’t be enough to fully cook the starches and you’ll be left with a rubbery cornicione. Since you have more water you need more time to evaporate by which time your crust would be burnt at 940f.
Lovely. But what about us common human beings that don't have an oven like yours.. will it still work
Serena f If you don’t have one of those ovens, you can use a non stick frying pan on medium heat cooking your base and then finish using your grill on high heat
Can I make the dough in bulk rest 4 hours and fridge 24 hour shape balls and rest untill nice and puffy
amazing pizza !
Hello.. Can i use the soughr starter discard and what r the amounts and ratios please?
Hi joe..i really need your advice..can i just used plain flour to make a starter and feed it the day after just mix a wholemeal flour and plain flour..as kinda hard ti find rye flour in singapore...really appreciate to get your replied..please
Yes you can. In the end you can use pretty much any flour. Better to keep it organic if possible and whole (like T80, T110). I've made mine for 2 years now using this two flours.
Tomato first, it must be put in the spiral manner, than Mozzarella and soon after OIL at the '' 6 '' manner (You forgot it) .. and at the end basilicon and finally You can put in in the oven ... This is the Napolitan Pizza's school- Perfect dough and aspect
How can I reduce the amount of flour and water usage if I only want one pizza? Just make it 1/4?
Luyang Zou weigh out a quarter of the recipe
yes
What model kitchenaid mixer please?
Loved him!!!!!
Such a funny guy!
can you substitute the bread flour for 00 flour and semolina ?
As I would only need one pizza, maybe 2. Could I freeze the others for another time? Or would it kill all goodness xXx
How do you make the starter bit
It is posible to use fresh yeast ?
Yes, you could use 15g of fresh yeast or 5g of instant.
At what stage can you freeze these please?
If there ever was a pizza genie granting pizza wishes via rubbing a magical flour bag. It would be Joe, covered in flour, dancing, and granting gluten miracles.
Is it necessary to leave the dough in the fridge? Or can I just make pizza and bake it after 2nd proof?
Yes, you surely can! Just put it in the fridge if you want to use it later
@@vampyrmelchior Oh, I know. I already made my sourdough pizza and it was AMAZING! Definitely worth making your own starter (I had it already)and waiting few days. Greetings from pizza loving Poland :)
Which 00 flour its better?
Pz3/pz4?
This happens to be my favorite pizza and I like how he waits to put the basil on after he takes the pizza out of the oven, because I feel the basil becomes bitter if you bake it on the pizza.
Thomas Coons I saw pizzaola in Italy rubbing a little olive oil on the basil leaves to protect them and stop them blackening during cooking of a classic Neapolitan pizza. I like to add more after cooking too.
Does anyone know the size proofing container he’s using?
What is double O flour?