I self-taught sourdough baking since I was pregnant about 2 years ago, have watched tons of UA-cam channels to try perfecting my skills. Every time when I hit bumps, I consult UA-cam for resolution. I came across your daily sourdough in 30 mins a couple of weeks ago & has been using your techniques since then, tho I don’t bake daily. And Ive been consistently getting nicely risen sourdough bread since then. I don’t get nice open crumbs like yours tho, maybe my “mother starter” is rye? Anyways, just wanna say you’re amazing!! I’m now feeding my starter, trying to make pizza for my husband as a Valentine’s Day treat tmr. I’m excited!!😍 Thanks again for your great channel 😊
I just made two pizzas from this recipe and my husband and I loved the results. The only thing I did differently was after mixing the dough, I put it in the fridge for a little over 24 hours. I removed the dough from the fridge and immediately shaped the pizza dough balls, and let them rest for 2 hours. I followed your suggestion to not bake too long. The pizza was fabulous. Soft tasty and chewy! I will definitely be making this again. Thank you for great instructions and picture tutorial. (Baked at 500 7 min top third of oven was something new for me- Great to know).
My husband is always happy when I make a loaf of sourdough because 1. He likes the bread, and 2. He knows there'll be a pizza in his near future. This recipe is my go-to. Just excellent!
Great recipe! Thank you! Just made two lovely pizzas - and the dough was the best we have ever had so far. My family of 4 greatly enjoyed it. I dont have all the proper tools for pizza making so used 2 regular baking trays and baked for a bit longer (14min) probably bc we had lots of toppings like mushrooms, artichokes etc. But it worked well.
Nicely done. We haven't decided if we like SD or IDY as a pizza dough leavener. I also use a thick baking steel in the top of the oven. I pre-heat for an hour @ 500F, insert the pizza, then cook on broil mode. The steel cooks the bottom, the top gets some nice char bits on the bubbles.
@@CulinaryExploration It was great however we had too much food. The pretzels were okay but didn't have that traditional chew. I didn't boil them in soda water. The game was okay. The team I wanted to win got stomped on.
Excellent bravo Philippe dites-moi vous ne m’étais pas de levure de bière dans la pâte combien de temps la cuisson de la pizza merci pour cette bonne recette😘
Have followed a few of your recipes to make bread and they ALL turned out GREAT!!! Would you consider a video about how you prepare your sourdough starter? I’m about to make my very first starter and would appreciate more sharing about how to feed it, when it’s ready to use, troubleshooting, etc. :)
Great to hear you are enjoying the recipes! Here is a link to my sourdough starter video If you ave any questions feel free to ask away. You can DM me on IG too. ua-cam.com/video/pIfDRXd6NBs/v-deo.html
Hey Kohn, I'm playing around with heights and using a baking steel above the pizza at the mo, I'm sure they'll be an updated version soon ;) - appreciate your comment
Brilliant! I can say I've mastered pizza for a bit now (lucky to have a professional pizza oven: 3mins at 400°) but before that I would put my normal oven on highest heat (no fan) and cook the pizza straight on the bottom of the oven... great crust result there. I kind of miss to have to "hack" cooking procedures now XD
@@CulinaryExploration unfortunately I cannot put a photo on here. It's an electrical professional pizza oven... you know the wide, deep but not high ones (we bought a former hotel/restaurant so have all the professional equipment that was in the kitchen).
@@CulinaryExploration it is currently proofing in the fridge! The other night the hubby and i tried your simple focaccia...SO YUMMY! Made another batch and also proofing now. Your videos are great, simple and straightforward instructions, not intimidating, and delicious to boot. 👊
@@mrsmuffinman You've already got it in the fridge....!!!!! Wow :) Really pleased you enjoyed the focaccia, let me know how your Saturday pizza night goes :)
@@CulinaryExploration Success! Pizza was a hit with my boys, which they like simple with just tomatoes and cheese... they ate everything including the crust, which they normally don’t. 🥰 Looking forward to making the focaccia once more. Thanks again for the great recipe video!
so, no kneading, stretching and folding after initial mixing before the bulk ferment like you do with bread? Why not? would it be detrimental to do so?
This looks delicious. I’m intimidated to start because I’m in a tropical climate and I’m not sure how to adjust the timing. Can someone help me? Thanks
You are welcome, pleased you are enjoying the recipes. So the baking steel... I went to a small metal fabricator and asked him to cut me one out of a sheet of steel. I measured it to fit my oven shelf, basically to close off the rest of the oven underneath (so it acts similarly to a deck oven). If you decide to get one just get one just think about the weight. Mine is extremely heavy but my oven is new and steady so I wasn't worried. Sorry it wasn't a simple answer :)
P.S - I just have ordered a very exciting stone from Italy which Ill be testing out in the coming weeks. I had that cut the same way to fit my oven too (hasn't been delivered yet)
Hey Steven. Not sure if you meant my board or the freestanding island top. The end grain board is 45x30cm and the free-standing island top is 62x79cm, this one isn't a real butchers block, but Ill be swapping the top for something new soon... Hope this helps
something fun for pizza is grape/cherry tomatoes lactic fermented with fresh basil for 3 or 4 days, then use that for the "sauce" - add some fresh mozzarella. mmmm *drool*
@@CulinaryExploration it holds up pretty well, color will change a little bit as the ferment goes on, but Ive found that 4 days is about as long as it needs to go - after that the tomatoes start getting sort of mushy.
Hi. May I ask where your purchased the pizza steel from? Or the dimensions of your steel? Finding it difficult to find one and the I ones I do find are so expensive!
Hey there. I had the steel cut at a local fabricators. I told them what I wanted it for and gave them the dimensions of my oven shelf. My goal was to get as much baking surface a possible. The fabricator polished off the edges and the surfaces. I seasoned it several times with oil. It's not the prettiest steel, but it's amazing. The steel is 8mm thick, 35 cm x 40cm. That equals bloody heavy, I'm not kidding. Don't expect to use this on any bearings so it slides in and out of the oven. Hope this helps, cheers, Phil :)
@@CulinaryExploration Sounds like it does a good job. I can't believe how hard it is to find an actual pizza steel in the UK. Even the ones I found online are ridiculously expensive.
@@xxkk1821 Search for an online steel supplier. I found several who even cut the steel. You may need to do some tidying up and polish off the edges but it will save a fortune. Mine is heavy, 10.7 kilos, something to keep in mind
This looks really good. I tried making a starter during the first lockdown. I started with white flour, and it seemed to be going okay, but then i added wholemeal flour and it flipped out on me and went all gross. I started again twce with white flour and both times it didnt work. It wasnt making bubbles any more and smelt nasty. We could order yeast again by that time so i gave up.
It can be a bit temperamental to get going. Once it's established it's pretty easy to keep going. But bakers yeast is definitely easier! I'll have a cast iron pizza coming soo, you'll be able to use bakers east for that :)
try using some rye flour in your starter when you feed, you only need a little with the white flour, I usually feed my starter 1:5 ratio between rye and white flour, then 1:1 with flour and water, this should make your starter really active :)
wholemeal flour isnt very good in a starter as it absorbs a lot more water than white flour, so starves the starter of hydration, thats why it then smells bad :(
@@IanDDalton Yep, the wholemeal was a big mistake. I dont know why i couldnt get the white to work again though; i rinsed the jars out really well. I hadnt read that about rye, so if i try again i'll do that, ty.
@@IanDDalton The smell is definitely different. I'm a fan of kick starting the starter with wholemeal and then lightening with white flour further down the line once it's going. Rye is a super good flour
Ah yes the pancetta. Im going to do a cast iron pizza so maybe I'll give that one a go, but to be fair I think I am completely out of pancetta at the mo
@@CulinaryExploration I finished the first one i made from your video in a week, I have another one curing now, and one to start after that, as well. I vacum pack it and stick in the freezer and it keeps really well, love the flavour it adds to a carbonara, many thanks :)
@@CulinaryExploration I havent had a go at bacon yet, but I have a brisket in the fridge brining to make corned beef from, I will definitely give your bacon a go thou, just need a bigger fridge lol
Hello again - I'm struggling a bit with the timings for this! If I want to eat pizza about 6.30pm.....can I do everything right up to shaping the pizza bases and then leave them in the fridge until I'm ready to cook them? (apologies if I've missed this explanation in the video!)
Hey Sheila, as long as the dough balls are proofed you can keep them in the fridge until you are ready to use them. I would bring them out of the fridge about an hour before shaping so that they come up to room temperature and are a little easier to handle. Let me know how you get on
This is by far the simplest sourdough pizza recipe I could find, great job on that! The results turn out great even on my first go. I'm considering pre making a bunch of dough balls and chucking them in the freezer for other times. Do you have any experience with that for this recipe?
Hey here. I haven't personally tried to freeze the dough balls. But I have shaped, pre-baked and frozen the bases. I use a little tomato sauce on the base during cooking to stop it rising. When it's defrosted I add extra sauce and the toppings and finish the bake.
Most beginners do not have all those tools (pizza peel, baking stone, etc ... It would be nice to provide beginners with alternatives. I have been baking with fresh ground flower for two years now and just got my first proofing basket, because the very first tutorial that I watched went like this: If you don't have this tool, you can use that instead. Besides being helpful it was, also, very encouraging.
Good comment, I dont have those either but my friend gave me a tip so i thoightI'd share - simply use a regular baking tray well oiled - and i stretched my pizza dough right on top of that tray which was cold at the moment - and then baked about 14min in my conventional owen at highest temperature I could get (about 240C) - AND it was perfect!
@@aniasanzhar1693 Thanks! I have baking stone, but no pizza peel. I ended up stretching the dough on top of parchment paper and sliding it on top of the stone with the help of flexible cutting board. But your advice will make it even easier and I am sure it will work for majority of people who make pizza just a couple times a month or less. Thanks again!
Your method works well. I find if I do that on my steel, the base of the pizza become too stiff for me. Ive got a new stone to test out in the next couple of weeks, Im hoping that will let me leave the pizza in the oven. bit longer for some more colour on the top.
👨🏼🍳 My baking steel from Amazon has a non-stick coating so max oven temp I can go is 220°C. However, the pizza dough can get too stiff as well on long cook times. So I do the initial cooking in a pan & transfer the pizza onto the steel for final toasting. But lately, I've been using a cast iron skillet & it's useful for proofing & moulding the base in there--a tiny spray of oil on the bottom gives the crust a nice, fried texture. Plus, you can totally avoid a dusty bottom crust. Those loose particles of flour used for launching burns easier than the dough.
Pizza dough is so fussy bruv. I made artisinal pizza for years and years and rh and flour temp, if not considered... oven temp, heat type... all depends on rh...
As a general rule, 212 minus rh minus flour temp=water temp. Once the dough is mixed, shaping to bench rest has to be done with a temp probe to maintain the internal dough temp. If you don't do this, you miss out on pebbling of the crust and a solid under crust. This is crucial if your using a rustic style sauce... I'm an idiot in everything but making pizza.
that's not a pizza, more like a tractor tyre. I use about a quarter of the starter you use. Thin and crispy base, and not blown up like a chunk of bread.
interesting, you barely handle the dough? How is the forming of gluten gluten network enhanced with no knead.. just time really? not even the casual 1 min kneading 10 min after „bring it together to a shaggy mess“ ?
Cheers James. How long have you had the Roccbox? I was in the Roccbox camp until the new Uuni Koda 16 was released, I'm leaning to buying this when summer gets here. What's your opinion of the Roccbox? (I live on the fourth floor of an apartment block in the city so won't be burning wood or pellets). Be grateful to know what you think
@@CulinaryExploration feel, felt, found! I know how you feel about the Kodi 16. I felt the same way. Journey started out last summer with a homemade FrankenWeber that could get really hot but was very inefficient and required much fiddling. I started comparing commercially available home enthusiast options and figured the Koda 16 was the way to go. Bigger was better. I almost bought one, but ended up going Roccbox last fall because I found several opinions that confirmed just how "commercially" built the Roccbox is. Mine's sitting outside on my deck with a layer of snow on it and I'm unconcerned. The gas burner is strong enough to have flame licking out the front of the oven and the insulation and dome shape is very effective. I'm a mechanical engineer and amateur chef so that may have coloured my final decision. Also, to be honest, I prefer traditional 28-30cm pizzas, so the wider opening doesn't seem so advantageous. Certainly both ovens can be used to create great food.
@@jameshobbs I totally get where you are coming from regarding the manufacturing / quality. Although I feel Uuni has recently stepped up their game. Not sure which way I'll go but either way I'm looking forward to getting my hands on either! Cheers for the feedback!
Thanks for your comment. The flour I use is an all purpose flour made by Robin Hood. I specifically mention the protein content as this (in some cases) is the important factor. However as I mention in this video you don't need to worry too much as this dough will be contained within the pan and therefore doesn't need to be a specific flour. I hope you are keeping well, stay safe! Here's a link to the flour I use: www.robinhood.ca/En/Products/Unbleached-All-Purpose-Flour
the salt shaker for flour dusting is a great idea!
I self-taught sourdough baking since I was pregnant about 2 years ago, have watched tons of UA-cam channels to try perfecting my skills. Every time when I hit bumps, I consult UA-cam for resolution. I came across your daily sourdough in 30 mins a couple of weeks ago & has been using your techniques since then, tho I don’t bake daily. And Ive been consistently getting nicely risen sourdough bread since then. I don’t get nice open crumbs like yours tho, maybe my “mother starter” is rye? Anyways, just wanna say you’re amazing!!
I’m now feeding my starter, trying to make pizza for my husband as a Valentine’s Day treat tmr. I’m excited!!😍
Thanks again for your great channel 😊
I just made two pizzas from this recipe and my husband and I loved the results. The only thing I did differently was after mixing the dough, I put it in the fridge for a little over 24 hours. I removed the dough from the fridge and immediately shaped the pizza dough balls, and let them rest for 2 hours. I followed your suggestion to not bake too long. The pizza was fabulous. Soft tasty and chewy! I will definitely be making this again. Thank you for great instructions and picture tutorial. (Baked at 500 7 min top third of oven was something new for me- Great to know).
Wonderful! Sourdough Pizza is absolutely the best Pizzacrust for me. 😊
My husband is always happy when I make a loaf of sourdough because 1. He likes the bread, and 2. He knows there'll be a pizza in his near future. This recipe is my go-to. Just excellent!
Great recipe! Thank you! Just made two lovely pizzas - and the dough was the best we have ever had so far. My family of 4 greatly enjoyed it. I dont have all the proper tools for pizza making so used 2 regular baking trays and baked for a bit longer (14min) probably bc we had lots of toppings like mushrooms, artichokes etc. But it worked well.
I just made this and they came out perfectly. Took a bit longer in my over, about 10 mins, and they looked and tasted amazing!
Fantastic! Pleased you enjoyed the recipe!
Thank you for your time and effort with your quality videos
No bother, cheers for the feedback
Very nice many thanks, God bless you 🙏 ❤
Awesome, been waiting for this one. Just made your focaccia last night . will update the photos tonight.
Top stuff, keep me in the loop!
Nicely done. We haven't decided if we like SD or IDY as a pizza dough leavener. I also use a thick baking steel in the top of the oven. I pre-heat for an hour @ 500F, insert the pizza, then cook on broil mode. The steel cooks the bottom, the top gets some nice char bits on the bubbles.
The steel works great JK :)
Love it thanks for the video ❤
Great video Phillip. Pizza is such a great go to meal.
Cheers Blair! Hope the Super bowl menu went down well :)
@@CulinaryExploration It was great however we had too much food. The pretzels were okay but didn't have that traditional chew. I didn't boil them in soda water. The game was okay. The team I wanted to win got stomped on.
@@Simplycomfortfood Hey ho, but having too much food is better than not enough ;)
There's a bar near me that does pizzas using a sourdough crust, it's absolutely fantastic. I'm sure this tastes fantastic!
A bar with sourdough pizza... that's my kind of place! Cheers for stopping by :)
Excellent bravo Philippe dites-moi vous ne m’étais pas de levure de bière dans la pâte combien de temps la cuisson de la pizza merci pour cette bonne recette😘
Questa ricetta è veramente favolosa!!! Bravissimo Philip!!!! Wow
Perfect!!
Have followed a few of your recipes to make bread and they ALL turned out GREAT!!! Would you consider a video about how you prepare your sourdough starter? I’m about to make my very first starter and would appreciate more sharing about how to feed it, when it’s ready to use, troubleshooting, etc. :)
Great to hear you are enjoying the recipes! Here is a link to my sourdough starter video If you ave any questions feel free to ask away. You can DM me on IG too.
ua-cam.com/video/pIfDRXd6NBs/v-deo.html
@@CulinaryExploration Thanks, I’ve almost missed this video! Can’t wait to give it a try
Oh thanks! this is very helpful. have been trying my hand at sour dough. Have not perfected it yet 😅👍
This should give you a good start, let me know how you go!
@Culinary Exploration Indeed! Thanks 😊
Thank you, it was a success with the family. I might add some semolina and adjust flour measurement, see how that goes.
A little bit of oil on the crust helps with the browning ✌️
Thank you
I love your channel! Your explanation is really easy to understand and clear. I wish I could share my bread picture in this section. 😆
You can drop me a message on Instagram @culinary_exploration :)
Great recipe. You can avoid the blow torch by raising your baking stone slightly closer to the top element.
Hey Kohn, I'm playing around with heights and using a baking steel above the pizza at the mo, I'm sure they'll be an updated version soon ;) - appreciate your comment
Brilliant! I can say I've mastered pizza for a bit now (lucky to have a professional pizza oven: 3mins at 400°) but before that I would put my normal oven on highest heat (no fan) and cook the pizza straight on the bottom of the oven... great crust result there. I kind of miss to have to "hack" cooking procedures now XD
Now you've tweaked my interest... WHAT pizza oven do you have lol?
@@CulinaryExploration unfortunately I cannot put a photo on here. It's an electrical professional pizza oven... you know the wide, deep but not high ones (we bought a former hotel/restaurant so have all the professional equipment that was in the kitchen).
@@bluennbregaint7214 Result! Sounds perfect! No more hacking domestic ovens for you then!
Thanks for this! Will try this...been baking sourdough for the past year and still a lot of experimentation, ups, and downs happening.
I'm still getting plenty of ups and downs lol, all part of the journey :) Let me know how you get on
@@CulinaryExploration it is currently proofing in the fridge! The other night the hubby and i tried your simple focaccia...SO YUMMY! Made another batch and also proofing now. Your videos are great, simple and straightforward instructions, not intimidating, and delicious to boot. 👊
@@mrsmuffinman You've already got it in the fridge....!!!!! Wow :) Really pleased you enjoyed the focaccia, let me know how your Saturday pizza night goes :)
@@CulinaryExploration Success! Pizza was a hit with my boys, which they like simple with just tomatoes and cheese... they ate everything including the crust, which they normally don’t. 🥰 Looking forward to making the focaccia once more. Thanks again for the great recipe video!
@@mrsmuffinman That's great, the crust is nice and light on this pizza. Pleased the boys enjoyed it :)
so, no kneading, stretching and folding after initial mixing before the bulk ferment like you do with bread? Why not? would it be detrimental to do so?
This looks delicious. I’m intimidated to start because I’m in a tropical climate and I’m not sure how to adjust the timing. Can someone help me? Thanks
Hi Philip! Thank you for your recipes! Can I ask you where can I find the baking steel??thank you !! 🙏🏻🙏🏻🙏🏻
You are welcome, pleased you are enjoying the recipes. So the baking steel... I went to a small metal fabricator and asked him to cut me one out of a sheet of steel. I measured it to fit my oven shelf, basically to close off the rest of the oven underneath (so it acts similarly to a deck oven). If you decide to get one just get one just think about the weight. Mine is extremely heavy but my oven is new and steady so I wasn't worried. Sorry it wasn't a simple answer :)
P.S - I just have ordered a very exciting stone from Italy which Ill be testing out in the coming weeks. I had that cut the same way to fit my oven too (hasn't been delivered yet)
@@CulinaryExploration Very interested to hear about this stone! Maybe you could do a video if it proves to be useful in some way.
@@KingofHassi It's shipped! Should be getting to me next week, super excited :)
Hi there, may I know how many days can the pizza dough kept in the fridge after it’s divided? Thanks!!
What’s the starter made of. That would be a good to shiw
thank you so much! finally i can make really good pizza 🤩
Top stuff :)
Good morning from Brazil! May I freeze one of dough pizza to bake another day?
Yep, no problem.
Hello Phillip... thx for great video 😎 I’m curious... how big is your cutting board?
Hey Steven. Not sure if you meant my board or the freestanding island top. The end grain board is 45x30cm and the free-standing island top is 62x79cm, this one isn't a real butchers block, but Ill be swapping the top for something new soon... Hope this helps
something fun for pizza is grape/cherry tomatoes lactic fermented with fresh basil for 3 or 4 days, then use that for the "sauce" - add some fresh mozzarella. mmmm *drool*
Very nice, I love fermenting, how does the basil hold up during the fermentation process?
@@CulinaryExploration it holds up pretty well, color will change a little bit as the ferment goes on, but Ive found that 4 days is about as long as it needs to go - after that the tomatoes start getting sort of mushy.
@@thelegion_within ok - cool, I'll give it a go, thank you
How big is your cutting board?
What flour that you use?
If the average temp of where i live is about 35 degrees Celsius how long should i wait?
Hi. May I ask where your purchased the pizza steel from? Or the dimensions of your steel? Finding it difficult to find one and the I ones I do find are so expensive!
Hey there. I had the steel cut at a local fabricators. I told them what I wanted it for and gave them the dimensions of my oven shelf.
My goal was to get as much baking surface a possible. The fabricator polished off the edges and the surfaces. I seasoned it several times with oil. It's not the prettiest steel, but it's amazing.
The steel is 8mm thick, 35 cm x 40cm. That equals bloody heavy, I'm not kidding. Don't expect to use this on any bearings so it slides in and out of the oven.
Hope this helps, cheers, Phil :)
@@CulinaryExploration Sounds like it does a good job. I can't believe how hard it is to find an actual pizza steel in the UK. Even the ones I found online are ridiculously expensive.
@@xxkk1821 Search for an online steel supplier. I found several who even cut the steel. You may need to do some tidying up and polish off the edges but it will save a fortune. Mine is heavy, 10.7 kilos, something to keep in mind
This looks really good. I tried making a starter during the first lockdown. I started with white flour, and it seemed to be going okay, but then i added wholemeal flour and it flipped out on me and went all gross. I started again twce with white flour and both times it didnt work. It wasnt making bubbles any more and smelt nasty. We could order yeast again by that time so i gave up.
It can be a bit temperamental to get going. Once it's established it's pretty easy to keep going. But bakers yeast is definitely easier! I'll have a cast iron pizza coming soo, you'll be able to use bakers east for that :)
try using some rye flour in your starter when you feed, you only need a little with the white flour, I usually feed my starter 1:5 ratio between rye and white flour, then 1:1 with flour and water, this should make your starter really active :)
wholemeal flour isnt very good in a starter as it absorbs a lot more water than white flour, so starves the starter of hydration, thats why it then smells bad :(
@@IanDDalton Yep, the wholemeal was a big mistake. I dont know why i couldnt get the white to work again though; i rinsed the jars out really well. I hadnt read that about rye, so if i try again i'll do that, ty.
@@IanDDalton The smell is definitely different. I'm a fan of kick starting the starter with wholemeal and then lightening with white flour further down the line once it's going. Rye is a super good flour
Thank you this great recipe! Your room temp is 10C=50F? CHILLY!
that pizza looks awesome, your panchetta and a few mushrooms and it would be heaven :)
Ah yes the pancetta. Im going to do a cast iron pizza so maybe I'll give that one a go, but to be fair I think I am completely out of pancetta at the mo
@@CulinaryExploration I finished the first one i made from your video in a week, I have another one curing now, and one to start after that, as well. I vacum pack it and stick in the freezer and it keeps really well, love the flavour it adds to a carbonara, many thanks :)
@@IanDDalton You're welcome. I need to get some more on the go. But Ive been experimenting with slightly different way of making bacon...
@@CulinaryExploration I havent had a go at bacon yet, but I have a brisket in the fridge brining to make corned beef from, I will definitely give your bacon a go thou, just need a bigger fridge lol
@@IanDDalton Corned beef is on my list. Be good to know how you get on. Yeah, fridge space is like the holy grail.
Hello again - I'm struggling a bit with the timings for this! If I want to eat pizza about 6.30pm.....can I do everything right up to shaping the pizza bases and then leave them in the fridge until I'm ready to cook them? (apologies if I've missed this explanation in the video!)
Hey Sheila, as long as the dough balls are proofed you can keep them in the fridge until you are ready to use them. I would bring them out of the fridge about an hour before shaping so that they come up to room temperature and are a little easier to handle. Let me know how you get on
@@CulinaryExploration Great - thanks. Will give it a try!
Hi ,just wanted to know what ingredient is the starter ?
It looks SO good!!!xax
Hey you, I hope all is well and you are still enjoying the sourdough :)
This is by far the simplest sourdough pizza recipe I could find, great job on that! The results turn out great even on my first go. I'm considering pre making a bunch of dough balls and chucking them in the freezer for other times. Do you have any experience with that for this recipe?
Hey here. I haven't personally tried to freeze the dough balls. But I have shaped, pre-baked and frozen the bases. I use a little tomato sauce on the base during cooking to stop it rising. When it's defrosted I add extra sauce and the toppings and finish the bake.
Mennyi kovászmagot etetsz fel?
This turned out so great and I can imagine how delicious it is.
Thank you :)
Most beginners do not have all those tools (pizza peel, baking stone, etc ... It would be nice to provide beginners with alternatives. I have been baking with fresh ground flower for two years now and just got my first proofing basket, because the very first tutorial that I watched went like this: If you don't have this tool, you can use that instead. Besides being helpful it was, also, very encouraging.
If they don't have these tools they are not worthy! 😅🤣😂
Good comment, I dont have those either but my friend gave me a tip so i thoightI'd share - simply use a regular baking tray well oiled - and i stretched my pizza dough right on top of that tray which was cold at the moment - and then baked about 14min in my conventional owen at highest temperature I could get (about 240C) - AND it was perfect!
@@aniasanzhar1693 Thanks! I have baking stone, but no pizza peel. I ended up stretching the dough on top of parchment paper and sliding it on top of the stone with the help of flexible cutting board. But your advice will make it even easier and I am sure it will work for majority of people who make pizza just a couple times a month or less. Thanks again!
@@myown2101 hope that helps 🙏
Nicely done. I only recommend a proper mozzarella as the one you used looks a different cheese altogether but I suppose to each its own.
How many grams does each dough ball weigh?
Found the answer after a second watch of the video. Thanks!
my cooking method is using a steel and baking for 4 minutes and then top broiling for 3.. it is more charring on top than you show but it's good
Your method works well. I find if I do that on my steel, the base of the pizza become too stiff for me. Ive got a new stone to test out in the next couple of weeks, Im hoping that will let me leave the pizza in the oven. bit longer for some more colour on the top.
👨🏼🍳 My baking steel from Amazon has a non-stick coating so max oven temp I can go is 220°C. However, the pizza dough can get too stiff as well on long cook times. So I do the initial cooking in a pan & transfer the pizza onto the steel for final toasting. But lately, I've been using a cast iron skillet & it's useful for proofing & moulding the base in there--a tiny spray of oil on the bottom gives the crust a nice, fried texture. Plus, you can totally avoid a dusty bottom crust. Those loose particles of flour used for launching burns easier than the dough.
I see you use a metal bowl…why do some say that’s a “no, no”? I have to try this..:)
Why don't you just mix the water and flour and existing sourdough starter in the jar? Saves on washing up.
Try semolina instead of all that flour on the bottom
Would a beginner have a starter?
Err, yep. First the beginner makes a starter and then embarks on bread and pizza.
BAZZLE
This looks amazing but I am so distracted by how similar to Yahtzee Croshaw you sound.
Humm delícia. Um verdadeiro chefe.🍕🍕🍕🍕
Pizza dough is so fussy bruv. I made artisinal pizza for years and years and rh and flour temp, if not considered... oven temp, heat type... all depends on rh...
As a general rule, 212 minus rh minus flour temp=water temp. Once the dough is mixed, shaping to bench rest has to be done with a temp probe to maintain the internal dough temp. If you don't do this, you miss out on pebbling of the crust and a solid under crust. This is crucial if your using a rustic style sauce... I'm an idiot in everything but making pizza.
How is this beginners? Seems very technical.
that's not a pizza, more like a tractor tyre. I use about a quarter of the starter you use. Thin and crispy base, and not blown up like a chunk of bread.
This is definitely NOT a beginners recipe
Blow torch? really?
LOL - It's not a integral part of the process but I quite like it...
Some serious charring with MAPP gas ;-)
It's an option if you want a bit of colour :)
really want to get a boyfriend who can cook well like you
Thumbz if you blast your pizza with a gun
Maybe try cooking your sourdough pizza in this type of oven: ua-cam.com/video/W5iNBpQyRjI/v-deo.html
interesting, you barely handle the dough? How is the forming of gluten gluten network enhanced with no knead.. just time really? not even the casual 1 min kneading 10 min after „bring it together to a shaggy mess“ ?
10C at night inside the house? brrr
you might consider a Roccbox. Best investment I've made in a while. Cheers
Cheers James. How long have you had the Roccbox? I was in the Roccbox camp until the new Uuni Koda 16 was released, I'm leaning to buying this when summer gets here. What's your opinion of the Roccbox? (I live on the fourth floor of an apartment block in the city so won't be burning wood or pellets). Be grateful to know what you think
@@CulinaryExploration feel, felt, found!
I know how you feel about the Kodi 16. I felt the same way. Journey started out last summer with a homemade FrankenWeber that could get really hot but was very inefficient and required much fiddling. I started comparing commercially available home enthusiast options and figured the Koda 16 was the way to go. Bigger was better. I almost bought one, but ended up going Roccbox last fall because I found several opinions that confirmed just how "commercially" built the Roccbox is. Mine's sitting outside on my deck with a layer of snow on it and I'm unconcerned. The gas burner is strong enough to have flame licking out the front of the oven and the insulation and dome shape is very effective. I'm a mechanical engineer and amateur chef so that may have coloured my final decision. Also, to be honest, I prefer traditional 28-30cm pizzas, so the wider opening doesn't seem so advantageous.
Certainly both ovens can be used to create great food.
@@jameshobbs I totally get where you are coming from regarding the manufacturing / quality. Although I feel Uuni has recently stepped up their game. Not sure which way I'll go but either way I'm looking forward to getting my hands on either! Cheers for the feedback!
Stop calling strong/bread flour “all purpose”, you’re throwing people off
Thanks for your comment. The flour I use is an all purpose flour made by Robin Hood. I specifically mention the protein content as this (in some cases) is the important factor. However as I mention in this video you don't need to worry too much as this dough will be contained within the pan and therefore doesn't need to be a specific flour.
I hope you are keeping well, stay safe!
Here's a link to the flour I use: www.robinhood.ca/En/Products/Unbleached-All-Purpose-Flour