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!
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
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..
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!
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...
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
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 👍
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.
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!
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 .
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!
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 ✨❤️
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.
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.
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
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.
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.
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.
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.
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!
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.
@@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.
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.
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.
I tried out this recipe using the cast iron method and it was delicious! I actually used low protein flour (11.6%), and let the dough rise about 50% and then after forming the balls, only for an hour. The dough is crunchy yet chewy.
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
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 ....
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
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.
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?
about the vital gluten: my 405 usually has 9,6-10g protein, one brand has 11g. 505er does has 12 to 12,8g here and my vital gluten has 69 to 81g gluten per 100g depanding on the brand and maybe origin/harvest was. I usually aim for 13g protein per 100g flour and depending on my flour I use very little to relativley more from the vital gluten. Hendrik would create a litle program, probably for that; I did that in Excel ;) Adding additional gluten to the flour does help but I suspect that the W-value does not fully depends on the gluten. I feel that a good flour with less gluten still works (and tastes) better compared such a flour, e.g. a Caputo Pizzeria or Chef is still better. edit: I didn't mean it in a condescending way, I'm just used to 70-75% (as standard) hydration with pizza dough^^
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!
I am a pizza maker from italy and i can say that the sourdough is useless for the round pizza, because it hasn ' t crumb and secondly make the dough too rigid while the round pizza don t have structure almost because it has to be soft in the inside and crunchy on the outsude of the crust . For the taste if you want use the normal yeast you can do a biga or the poolish, but if you do a direct dough the amount of yeast in there is so irrelevant that you couldn' tell how is the taste. Another point to discuss is that the normal brewer yeast and the sourdough are BOTH healthy, the only difference is that the brewer yeast is a selection of one yeast the Saccharomyces cerevisiae that can trigger an alcoholic fermentation.Lastly you don ' t have to do the folds for such a low hydration because the final result would be too rigid and elastic you don't need that.
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
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!
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
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.
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!
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.
It is not regulated that the water content should be between 55-65% 55-62% hydratation is just recommanded based on the flour degree of absorption, it is still a "verace Pizza Napoletana" if you go higher. One other thing to note, is that since yeast and especially salt is based on the water instead of the flour, it makes sense that the recommanded range is so tight.
@@the_bread_code www.pizzanapoletana.org/public/pdf/disciplinare%202008%20UK.pdf Surprising to me that it's the first time. For napoletana pizza recipes are always given for a liter of water with the salt content being 40/60g per liter (which is a fuckton if I may add) If you're more familiar with the EU comission regulation document eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2010:034:0007:0016:EN:PDF You will find the same ratios in the "dough preparation" paragraph Some exemples th-cam.com/video/4lXKy6Svv1M/w-d-xo.html // th-cam.com/video/fcX6cAH0u98/w-d-xo.html // th-cam.com/video/Z5oxa8BdqBY/w-d-xo.html // th-cam.com/video/E4r0tGfTh68/w-d-xo.html There are subtitles. For the most populars calculator softwares (for fermentation times mostly), like rafcalc, it's the same. I'm french personally so I prefer the baker's percentages based on the flour, plus it makes more sense to me. But that's not how the italians make their pizzas.
@@KahruSuomiPerkele Well, on the other side 40g of salt at 60% hydratation is 2.4%. It's not really a finding, that's what every italian neapolitan pizzeria does. But as I said, I do not do it this way either. In France, by legislation bread has a max salt content of 1.8% (previously 2) so I do the same for pizzas.
I might be wrong, but I believe the 00/0 for italian flour only refers to grind size and does not denote the protein content of the flour like the cake/allpurpose/bread descriptions do in the UK/US. Edit: Also, and again I'm just repeating what other people have said on TH-cam (like Vito): They tend to recommend a hydration of 65-75%
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!
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 ☺️
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.
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.
A suggestion for deciding how much gluten (if any) to add: If the flour is 10% protein, and you want 14%, add vital wheat gluten and recalculate total gluten to 14%. My vital wheat gluten (Bob's Red Mill) is 75% protein. If you want 600 grams total flour, and you want 14% protein, substitute 30 grams of vital wheat gluten for 30 grams of the flour. You'll end up with 600 grams of flour with 14% protein.
Hi.... how did you get the mass =30 grams of 75% glutin added to the 600 grams 10% flour to make it 14% ? I did calculations and I got mass should be 31.8 grams of glutin that should be added. Is this ok ?
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!
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?
Thank you for this! I echo the sentiment of so many others as I have tried many online recipes and this is by far the best. I was hoping to get some advice as I've been struggling with recreating this since the first time I made it. My dough is extremely sticky and failing to rise. My sourdough starter is 100% hydration so I'm using 20% of my flour amount when making the dough. My process has been to dissolve that starter in the water and salt and then add the flour and mix it all together. I noticed in the video you add your liquid starter after everything else is already in the bowl - could this be my issue, or is that only the case when you have a liquid starter? I've seen other videos where the 100% hydration starter is first dissolved which is where that's coming from. I'm guessing this has something to do with my lack of rise (the last attempt sat on the counter for 24 hours and didn't rise). And on that note, is there an amount of time I shouldn't let it sit out to rise? The first batch that was a success sat out for 20 hours, but finally doubled in size and turned out great! In addition, as I mentioned the dough is extremely sticky. Not only while working with it before allowing it to sit out, but even after making the pizza balls. Is this simply over hydration? Or could it be a sign I've under kneaded or over kneaded my dough? Thanks for all the help. I'm brand new to sourdough by way of an Ooni pizza oven and have had so much fun experimenting. It's been so much more enjoyable (and much easier) with your videos!
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!
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??
For some reason we tried the version with the cast iron and it took us like 5 min on the stove for the browning and a 3.5 min in the oven to get it done, do you have any idea why the times differences is so profound?
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.
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 :-)
👨🏼🍳 This is worth a try. Chop up a piece of dried citrus peel & mix it with your dough mixture to ferment. Gives the dough a tangy freshness. It's a good alternative to Italian herbs.
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.
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.
Hi, I used 30g of sourdough starter and my dough came out really stiff, even after kneading it for 5 minutes with 5 minute breaks. I couldn’t get a good windowpane test and mine looks way stiffer than yours. Do you think I needed more water? Or any other suggestions?
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%)?
@@the_bread_code Yes that’s true, what I remember reading is to re-ball them 12 hours before baking but now that I think about it that was for pan pizza. Hmmm maybe a new experiment for the Bread Code!
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!
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
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!
This made the best pizza Ive ever had outside of Italy. Blew my mind
Very clear and easy to understand with deep informations into fermentation methods! Best video till now I have ever seen.
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!
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...
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
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 👍
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 🙏🏻
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!
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 🤩
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 .
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
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.
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?
Thank you for this amazing video, I am learning very much about sourdoug. Greetings from iznik, Türkey
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!
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.
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
I really appreciate the pH information. Thank you. It's not often talked about
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.
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!
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.
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.
Totally just upped my pizza game! Best pizza I've ever made.
Thank you following this video!! Now to start saving for an Ooni.
Best sourdough pizza recipe ever !!!!! Tried other recipes ,they were good but this one is winner . Thank you
Thanks for the wonderful explanation, you are a real teacher !!!!!!!
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!
Keep it real. Thank you for sharing your knowledge. Your methods of preparing pizza dough have inspired me.
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.❤❤
This was sourdough pizza tour de force! Can't wait to try it next!
Beautiful presentation...thanks for taking your time to explain this amazing process.
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.
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.
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.
This video is so underrated. Thank You for uploading this, Sir
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.
I tried out this recipe using the cast iron method and it was delicious! I actually used low protein flour (11.6%), and let the dough rise about 50% and then after forming the balls, only for an hour. The dough is crunchy yet chewy.
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
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 ....
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 🙏🏻
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!
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?
about the vital gluten: my 405 usually has 9,6-10g protein, one brand has 11g. 505er does has 12 to 12,8g here and my vital gluten has 69 to 81g gluten per 100g depanding on the brand and maybe origin/harvest was.
I usually aim for 13g protein per 100g flour and depending on my flour I use very little to relativley more from the vital gluten.
Hendrik would create a litle program, probably for that; I did that in Excel ;)
Adding additional gluten to the flour does help but I suspect that the W-value does not fully depends on the gluten. I feel that a good flour with less gluten still works (and tastes) better compared such a flour, e.g. a Caputo Pizzeria or Chef is still better.
edit: I didn't mean it in a condescending way, I'm just used to 70-75% (as standard) hydration with pizza dough^^
Stones do not hold more heat energy. Steels both hold more heat and release it faster.
Many thanks for creating this recipe and video! It's the next sourdough project for me to Master!🍕
Thank you for the amazing video.
I definitely going to give it a shot 😍
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!
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!
I am a pizza maker from italy and i can say that the sourdough is useless for the round pizza, because it hasn ' t crumb and secondly make the dough too rigid while the round pizza don t have structure almost because it has to be soft in the inside and crunchy on the outsude of the crust . For the taste if you want use the normal yeast you can do a biga or the poolish, but if you do a direct dough the amount of yeast in there is so irrelevant that you couldn' tell how is the taste. Another point to discuss is that the normal brewer yeast and the sourdough are BOTH healthy, the only difference is that the brewer yeast is a selection of one yeast the Saccharomyces cerevisiae that can trigger an alcoholic fermentation.Lastly you don ' t have to do the folds for such a low hydration because the final result would be too rigid and elastic you don't need that.
You sound fun!
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
Very informative and I will try the cast iron skillet trick this winter.
Please!! could you make a sourdough baguette video with back up science ?. Great video as always sir
Great suggestion!
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?
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
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!
Really looking forward to try this - curious if it’ll take the crown from my current (poolish) pizza dough receipt :)
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.
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 🤩
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.
This looks soo delicious I am going to make it now.
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.
Fantastic video! So detailed and well structured
It is not regulated that the water content should be between 55-65%
55-62% hydratation is just recommanded based on the flour degree of absorption, it is still a "verace Pizza Napoletana" if you go higher.
One other thing to note, is that since yeast and especially salt is based on the water instead of the flour, it makes sense that the recommanded range is so tight.
Thanks! Salt is based on the water? That is interesting. Where did you find this information? It is the first time that I hear about that. Thanks!
@@the_bread_code www.pizzanapoletana.org/public/pdf/disciplinare%202008%20UK.pdf
Surprising to me that it's the first time.
For napoletana pizza recipes are always given for a liter of water with the salt content being 40/60g per liter (which is a fuckton if I may add)
If you're more familiar with the EU comission regulation document eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2010:034:0007:0016:EN:PDF
You will find the same ratios in the "dough preparation" paragraph
Some exemples th-cam.com/video/4lXKy6Svv1M/w-d-xo.html // th-cam.com/video/fcX6cAH0u98/w-d-xo.html // th-cam.com/video/Z5oxa8BdqBY/w-d-xo.html // th-cam.com/video/E4r0tGfTh68/w-d-xo.html
There are subtitles.
For the most populars calculator softwares (for fermentation times mostly), like rafcalc, it's the same.
I'm french personally so I prefer the baker's percentages based on the flour, plus it makes more sense to me.
But that's not how the italians make their pizzas.
@@KahruSuomiPerkele Well, on the other side 40g of salt at 60% hydratation is 2.4%.
It's not really a finding, that's what every italian neapolitan pizzeria does.
But as I said, I do not do it this way either.
In France, by legislation bread has a max salt content of 1.8% (previously 2) so I do the same for pizzas.
We just tried this tonight - the best pizza ever!!!! Thanks so much! 😍
I might be wrong, but I believe the 00/0 for italian flour only refers to grind size and does not denote the protein content of the flour like the cake/allpurpose/bread descriptions do in the UK/US.
Edit: Also, and again I'm just repeating what other people have said on TH-cam (like Vito): They tend to recommend a hydration of 65-75%
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!
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!
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 ☺️
You get that picture-perfect crust
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.
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.
A suggestion for deciding how much gluten (if any) to add: If the flour is 10% protein, and you want 14%, add vital wheat gluten and recalculate total gluten to 14%. My vital wheat gluten (Bob's Red Mill) is 75% protein. If you want 600 grams total flour, and you want 14% protein, substitute 30 grams of vital wheat gluten for 30 grams of the flour. You'll end up with 600 grams of flour with 14% protein.
Great tip thanks 🙏🏻
Hi.... how did you get the mass =30 grams of 75% glutin added to the 600 grams 10% flour to make it 14% ? I did calculations and I got mass should be 31.8 grams of glutin that should be added. Is this ok ?
I love all your videos
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!
Thank you, Hendrik - this is so good.
My pleasure 🙏🏻
Always enjoy your videos. Keep up the good work! Dankeschön!
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?
Thank you for this! I echo the sentiment of so many others as I have tried many online recipes and this is by far the best. I was hoping to get some advice as I've been struggling with recreating this since the first time I made it.
My dough is extremely sticky and failing to rise. My sourdough starter is 100% hydration so I'm using 20% of my flour amount when making the dough. My process has been to dissolve that starter in the water and salt and then add the flour and mix it all together. I noticed in the video you add your liquid starter after everything else is already in the bowl - could this be my issue, or is that only the case when you have a liquid starter? I've seen other videos where the 100% hydration starter is first dissolved which is where that's coming from. I'm guessing this has something to do with my lack of rise (the last attempt sat on the counter for 24 hours and didn't rise). And on that note, is there an amount of time I shouldn't let it sit out to rise? The first batch that was a success sat out for 20 hours, but finally doubled in size and turned out great!
In addition, as I mentioned the dough is extremely sticky. Not only while working with it before allowing it to sit out, but even after making the pizza balls. Is this simply over hydration? Or could it be a sign I've under kneaded or over kneaded my dough?
Thanks for all the help. I'm brand new to sourdough by way of an Ooni pizza oven and have had so much fun experimenting. It's been so much more enjoyable (and much easier) with your videos!
Thank you for the steps of making sourdough pizza
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 :-)
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 👍
For some reason we tried the version with the cast iron and it took us like 5 min on the stove for the browning and a 3.5 min in the oven to get it done, do you have any idea why the times differences is so profound?
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.
Brilliant video. Thank you❤❤❤
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 :-)
👨🏼🍳 This is worth a try. Chop up a piece of dried citrus peel & mix it with your dough mixture to ferment. Gives the dough a tangy freshness. It's a good alternative to Italian herbs.
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!
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.
Great video. Wondering if you can use a poolish with this method? tks
I appreciate all of your work besides the pineapple pizza
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! :)
Can I make the pizza balls before putting into the fridge or freezer? That way I can take the balls out and defrost and simply stretch/shape?
Hi, I used 30g of sourdough starter and my dough came out really stiff, even after kneading it for 5 minutes with 5 minute breaks. I couldn’t get a good windowpane test and mine looks way stiffer than yours. Do you think I needed more water? Or any other suggestions?
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%)?
Great video. Just practice your shaping technique. I lo❤ recipes with ratios 😁
I have a suggestion: divide and ball the dough after the bulk fermentation is finished.
I thought about it took. But then if your dough sits for 4 days in the fridge the gluten might relax too much. If it's just 1 day it should be good!
@@the_bread_code Yes that’s true, what I remember reading is to re-ball them 12 hours before baking but now that I think about it that was for pan pizza. Hmmm maybe a new experiment for the Bread Code!
Everyone should have a pizza oven! :D