Sourdough Pizza Dough Recipe and Bake
ฝัง
- เผยแพร่เมื่อ 2 ม.ค. 2020
- This video will show you have to make sourdough pizza dough and highlight the differences between baking pizza in a wood fired oven and a home oven.
Free Sourdough Resources!
rosehillsourdough.com/free-so...
Want an Ooni? Please use my affiliate link!
ooni.com/products/ooni-koda-1...
Recipes:
California Style Pizza: rosehillsourdough.com/recipes...
Grandma Style Pizza: rosehillsourdough.com/recipes...
My Sourdough Book: bit.ly/3YdP3fI
My Pizza Book: bit.ly/3pOjFq2
The BreadMat: bit.ly/3Rq7XOr
RHSD Proofing Basket: bit.ly/3jt3Ww2
Organic Bread Flour: bit.ly/3jk0owc
My Favorite Pizza Oven: bit.ly/40qVwWq
My Favorite Combo Cooker: amzn.to/3JBvmdB
Focaccia Pan: amzn.to/3RzL632
Turning Peel: bit.ly/3Ygkg1S
The Best Detroit Style Pan: amzn.to/3jn0naO
RHSD Shirts: bit.ly/40mJiOJ
10% Off Bread Lame: bit.ly/3HtZ0iy
Follow Me on Instagram: / rosehillsourdough
I bake my pizza in the home oven on a pizza stone underneath the rack (when it's completely red) in approximately 100 seconds, Prior to baking I cook it for 1 minute in a cast iron skillet to make sure that the bottom is properly charred. The pizza comes out incredible. It looks just like the wood fired oven pizza.
I'm trying this right now, almost to the refrigeration part, so I'll let you know how it goes in a couple of days. Thanks for the inspiration.
My go to recipe for months now. Love it. Thank you, Mike. The video is informed and concise. It's taken my sourdough to another level. Seam side, smooth side. That makes so much sense. What took me so long? You're correct about oven temperature, the hotter the better. Mine goes to 550F. Preheated with a pizza stone for 45 minutes works great. Cheers.
YES! I'm so glad you're loving it!
Great demo thank you
Great instructions ! Made the best pizza I have ever made . The crust was delicious....idea of dough tension is finally clear. Thank You!
So glad!
Nice tips and great shaping technique!
Nice music
Great step by step video comes out great everytime I make it. Thanks Mike
Nice! I’m so glad!
This recipe is amazing!! I have done it twice and it's been perfect both times. Thank you.
Woohoo!
Just made this recipe, let it prove for three days in the fridge, set three of the 220g balls aside in the freezer for another time, and this evening I'll be making one into pizza! I love the way this dough feels, it rose well and should be absolutely delicious tonight with some sauce, mozzarella and some fresh basil and olive oil. Mmmm!
Great job showing specific techniques and exactly how to do them
Sunshine Country thank you!!
I used all-purpose flour by mistake and still turned out wonderful! I wish I could share pictures!
This is the best sourdough pizza method I have tried so far (and I’ve tried at least 10). I’ve been sticking to it ever since. Thank you!!
1/10 I'll take it! Im so glad you're enjoying it!
Great tutorial. Thank you.
Glad you enjoyed it!
I made this with an ischia sourdough starter. Seriously this is an amazing recipe. I have tried for years to get a good dough and this is it!!! My dough was quite sticky all the way to the end but made the best pizzas I have ever made. I cooked them on a stone on my grill at 650°. Thank you!!!!!!
AMAZING 😉
I'm so glad you enjoyed it! That's awesome!
Great tutorial
Thanks!
Nice recipe
WEll done Sir!
What is your refrigerator temperature for the cold fermentation? Thank you!
I made this one and everyone was surprised it turned out so well in my very first try :) - thanks for the recipe.
BTW, I made it in my conventional gas oven and it looks more like the first one. I just pre-heat it to the max temp (~240C) for about 45 mins with a roasting tray upside down and slid the pizza on top for about 5 mins. Finished it with the broiler for about 2 mins as that one heats up way faster - as that part is electric.
Nice work!!!
Great video, very informative, thank you. You’re killing me with that tiny bucket though!! Feeling so claustrophobic watching you work with such limited space haha
Tim McBryan 😂😂 I love these cambro containers! They are just the best! Links to the exact ones on my website
Well, this was so easy and so good, I've been making pizzas 2 days in a row. I am experimenting with freezing the dough after the final dough-ball step and it works great! I'm not sure how healthy it is to eat this much pizza, but I'm making more dough today regardless. Going to see how well the assembled/baked pizza will freeze and reheat now. This has been a lot of fun. Thanks for the great video.
Micki DaWop so glad you’re enjoying it! And it’s sourdough! It’s healthy (er)🤭😂
Very healthy!
You’ve just answered my question - can I freeze the dough after the cold retard stage once formed into balls?! 👏🏻👍🏻
The best pizza ever!!! I don't even have words.... Thank you!! #teamgourmande
72h the best
Alexandra B. 💛💛
Awesome recipe..thanks! Just wondering, what if the dough starts to tear during the stretch & folds?
It’s either too much water or it’s under fermented. Try less water and give it a bit more time next time
Hi! you can add a bit of sugar and olio into the pizza dough to get better results in the home oven! Great video!!
That’s what I was wondering
I've been doing sourdough pizza for 2 years and this is by far the best recipe I've done.
What a compliment! Thank you! Can I use this in a testimonial!?
@@rosehillsourdough I'm the one who should be thanking you, the recipe is super easy to follow and results are incredible. Fell free to use it, more people have to try this recipe.
Davi Dantas 🙏🙏
Hi! What should i change if im using 0 flour ?
Thank you for your video! What temperature would you say your fridge is at? You got quite the rise after putting it in there for 72 hours!
lenhister I don’t know! I’d assume around 3 C, 37F 🤷♂️
Hi! I love to watch how you did the fold for the pizza dough! It’s mesmerising☺️ Anyway I have just finished going through all the 123 comments 😅I hope that would help me make a good pizza. Just wanna check one more thing. Your recipe calls for warm water, how warm is that? I am living in the tropical country where our daily room temperature is about 82-86F do I still need to use warm water?
Your target dough temp is 78F so I would do about 76F or so for you with that warm room temp.
Thank you so for your reply.
Everything is great, can't wait to try, but please watch how to push the air into the edges. My Italian side is twitching 😂😉
During the pandemic I was unable to get the flour that I use for this recipe until yesterday. I bought a 50lb bag...yep, you read that right 5-0 FIFTY POUNDS! Not even kidding. As God as my witness, I will never go hungry again!! Made this recipe today, will be making it tomorrow too...and so on.
🥳🥳🥳 yes!!!! 😂😂 love this!!
Could this be done with cold fermentation
Do you need oil in the base?
Hello, what temp do you have your ooni pro at when cooking this pizza? Thanks for the help!
I usually shoot for a stone temp of 400C-450C
Great video. I have made several batches trying to stop the dough from sticking. I reduced the hydration and the dough still worked well, shaped well, and proofed well. However, I continue to have problems where the dough sticks to the peel when I try to transfer it to the oven. As I work the dough out into a circle on the lightly floured peel it seems to move around just fine and not stick. But then I add my toppings and it will no longer slide on the peel. Any suggestions? Thanks!
Hey David! There a quite a few tips in my digital pizza recipe book, pizza with rosehillsourdough. Also check out my first ooni pizza video here on TH-cam. Here are a few of my top tips for sticking! Use a bowl of dredging flour. Put the dough ball in the bowl and let it soak up as much flour as it wants. Don’t use warm ingredients on the dough when topping. Don’t get any sauce or oil on the peel. Make sure the peel is very clean before use. Use a wooden or bamboo peel to build the pizza on. Keep moving it around while topping to make sure it stays moving. You’ve got this 💪
Best pizza dough recipe ever - thank you! The only problem now is I everyone wants to come round to mine for pizza! Just one question - I've been using pizza flour but can i just use strong bread flour - the same as i use for my sourdough bread? Thanks again!
Yeah just use the bread flour! You may need to add a bit more water but try first and see how it goes!
@@rosehillsourdough that's great thanks... especially seeing as I'm nearly out of pizza flour 👍🏼
At what step would you suggest dividing the dough if we wanted to do a few different fermentation times?
DrChrispocalypse after that main first bulk prior to the fridge!
Loved this video! 2 questions. Your dough increased a lot in the fridge, when i do sourdough bread mine dont increase size in 12 nor 24h. Would that be a problem if the pizza dought dont rise? Can overferment happen in the last 4hs of room temp proof? Thanks!
Hi P W - I noticed this too. I think one part is how small his container is. I could be wrong, but I think that the last hour it gets in that tiny container pushes the dough close to the top, and it's not rising that much more in the fridge.
If it’s over fermenting it’s probably happening in the fridge. I like to do mine for 72 hours in the fridge and it does have a decent rise but it borderline over fermented. It absolutely has a fermentation process in the 4 hours at room temp as the yeast warms back up but if it’s over proofed it’s probably from the fridge temp and time, not the room temp time before cooking. Just put less sourdough in next time, try 6-8% instead of 10%.
Simon WoodburyForget if you’re using warm water and the temps are what is shown in the video, it is very easy to overproof in the fridge. I used caputo pink recently and it was overproofed in only 2 days. It is very dependent on the flour and fridge temp
Would this recipe work using regular tipo 00 flour that is generally reccomended for pizza dough? Just curious
you absolutely can, i'd drop the water to 60% and leave out the oil
Could I shorten this to overnight instead of 24hrs in the fridge? Maybe a couple hours extra on the counter and then popping it in the fridge?
Yeah go for it!
I made one pizza tonight with fresh basil, cheese and pepperoni...it was great. Can you freeze the dough? If yes, do you freeze after 72 hr in the refrigerator?
If you want to freeze, just ball it after the warm ferment and put right into the freezer. Give it a day to defrost in the fridge and you’ll be good!
New to this, so I've been googling a while and not sure how to figure out the math yet- but what if I wanted to make these 12"? Thanks.
Just make 3 dough balls instead of 4 and that should take care of it!
I just read your newletter today, and it mentioned doing a par-bake on the crust and then freezing it to use later. I just have a regular oven (will reach 500⁰ F). How long would I bake it for the par-bake? I don't have a baking steel to quickly freeze the crust. Is there something similar I could use? Maybe a baking stone?
Thanks for reading the newsletter! Just bake in the home oven for like 6-8 minutes. For the freezing, just use the heaviest metal baking tray you have. You want something that will pull the heat out of the dough quickly. Good luck!
@@rosehillsourdough Thank you! When I use the frozen crust, so I thaw it first, or just top the frozen crust and pop it in the oven? What temp would it bake at?
@@kristenwenthold5894it will defrost really fast so I just get it out when I preheat the oven. And bake at max temp 👍
Last couple of times I’ve tried this I think I’ve over proofed and the balls are really soft and flat. Not sure whether it’s just the hotter temperatures, or whether I’m not working the dough enough when I ball it. When you ball it after ~60 hours in the fridge, it’s super soft, should I be knocking it back and trying to get some more tension etc in it, or just lightly working it in to a ball to maintain the air etc it’s already developed? Got another batch on the go with slightly less culture to see if that improves the proofing. Making great tasting pizzas, just hard to successfully handle/launch it into the Roccbox when so soft (still a beginner).
Thanks!
Good instincts on pulling back the amount of culture for your flour and environment. I find I can do the exact same recipe with two different flours and one will overproof and one won’t. I think you’ve diagnosed it perfectly. I’d assume your fridge may be a little warm and that’s why it’s overproofing or your flour is moving really quick. You can pull the starter down like you’ve suggested, or pull the water down a bit, or the fermentation time, or the water temp or a combo of any/all to prevent over proofing. Good luck!
Rosehill Sourdough Thanks. I think it maybe did coincide with moving to Caputo Pizzeria rather than a strong bread flour. Just a case of learning my flour and environment (and what I like!). Thanks again
If I wanted to freeze some of the dough, is that possible and if so, which stage would you freeze it?
Lucy Travaglia take it out of the fridge, portion and ball it and then put it in the freezer
Iam going to do half measurements
When you use 50g of starters in your recipe, it's 50g of fed an active starter?( 1:1:1 starter, flour,water).
And what's 100% hydration. I'm wanna try, but unsure of the terms i see in recipes. Thank you in adcanced! Your vids are calming.
RnR yep fed and active starter always unless it’s a discard recipe (I think I say that in the recipe), my starter is always fed 1:2:2 (see my 1:2:2 video for that), 100% hydration means equal water and flour. And all the recipes in the ebook have instructions on how to feed per recipe!
Glad you’re enjoying them 😁
@@rosehillsourdough 1:2:2
If I'm freezing dough, do I put in freezer right after shaping or after four hour rise?
After shaping!
Hi, I´m using a 1:2:2 starter for this recipe, however the dough seems pretty sticky when shaping, building structure and tension. After second shaping still very sticky and your video shows its much easier to handle, any recommendation? Should I put some flour on the table on work the dough on it? Thank you!
Carlos Andres Martinez if you’re using AP flour it may be sticky. Add a little flour to help and it should get less sticky after the second fold if it’s proofing well
Rosehill Sourdough thanks, I’m using polselli 00 flour
Carlos A. Martinez ah nice. For 00 I drop to 60% instead of 63% water. A little extra flour will help
Simon WoodburyForget it’s not quite that simple since by the time the starter has been fermenting for 8 hours, it’s not strictly 50/50 flour and water. That’s evident if you just try to my flour and starter together to make dough. I never include the water from the starter in my hydration calcs. It’s always just % of water used in the recipe.
Simon WoodburyForget and I think 53% water and 10% sourdough would actually be 58% hydration with this math. But again, not a fan of including the water in the sourdough culture in the hydration calc
Just found this, which is exciting! Out of curiosity, why did you use so much less starter than is normally used for dough? I feel like I always see a 20% culture, whether it's for bread or bagels or english muffins.
I use less because the dough proofs a little longer than my bread dough with the time after the fridge while it comes to room temp and it also has a longer cold proof so it just needs less so it doesn’t over proof
@@rosehillsourdough TY!
Could you please tell me what the percentage of protein of the flour is?
Great dough though... I ll give it a try
13%-14%
If yours is lower, drop to 60% water
Good morning should the dough have any noticeable changes after 24 hours refrigeration ? I’m gonna wait 72 hours just wondering
It may bot even have noticeable rise after 72 hours depending on how cold your fridge is. The fridge time is less about yeast activity (making co2) and more about the bacteria and enzymes going to work. Most of the rising should have happened before it went in the fridge.
I've been looking for a pizza recipe that I will do. This looks like great dough, but four days for 4 10 inch pizzas? I'm looking for 14" pizzas, and I want them for lunch. I know, try steak.😂
My dough never rises like that in the fridge. That part of the video is tripping me up a little bit. Also, curious if you go straight from fridge to balling or let it warm up a little first. Thanks!
Peter Gallina this was in the fridge for a few days so it had time to rise. You fridge may just be too cold. And ball cold out of the fridge so it has more time to repair and sit and come to room temp as a ball. If you have the space in your fridge, ball before putting it in the fridge.
@@rosehillsourdough Yeah, maybe my fridge is too cold. I've had it in there for almost 72 hrs and it looks a touch higher than when i put it in. Not much though! Looking forward to seeing how the pizza is tonight!
Hey, I'm curious. Does anyone have an idea to avoid the 'crusty' top of each dough ball after resting 4 hours under a towel? I'm thinking of resting covered in plastic wrap or in a covered dough box? I know in the video he says to use the bottom as the top, and vice-versa, so just curious about that, too. I've always heard the top is the top and the bottom is the bottom. I made this dough about a week ago and loved it. Yesterday, it was over 90F here in San Diego and the dough 'crust' was much more prominent and the a few of the dough balls got very thin and problematic. I thought I had my go-to dough, but now the search continues. Thanks.
rudysdad3 I’m from San Diego! 🥳 make sure you’re using a damp towel. And rewet the towel if it’s warm and dry out.
@@rosehillsourdough Thank you, fellow San Diegan! Sometimes you know better, but then act quickly without thinking it through. I was simultaneously making sourdough bread, sourdough chocolate chocolate-chip cookies, and sourdough pizza crust! (I'm not new to cooking, but new to this sourdough adventure!) I'm sure I must have used a damp towel last week, because the dough turned out one of the best. I got a new outdoor pizza oven so I've been on a quest to find the perfect go-to pizza dough (without it being a taste test every time!) Thanks so much. I just checked out your sourdough bread video/recipe, so I'll be trying that soon - maybe today! It's supposed to be another hot day today - stay cool!
rudysdad3 what kind of oven did you get?
@@rosehillsourdough I got the Napoli 65 from Forno Classico. I got it with the gas/wood option because I wanted to use it a lot and didn't want to be dependent on always starting a wood fire. I'm loving it and I've been making pizza 1- 2 times/week.
Would it be possible to make this recipe without having to put the dough in the fridge? Proofing overnight and then balling in the morning for pizza that day?
You can just cut the amount of sourdough or keep it colder so it doesn’t overproof. Or try my same day discard recipe
Rosehill Sourdough Amazing! Thanks so much for the reply! I’m gonna try maybe like 5-10% starter and see how I get on. One more thing, what’s the reason most sourdough pizza recipes use a percentage of bread flour or all bread flour rather than just ‘00’?
D M I don’t know the exact reason. It may be as simple as sourdough pizza makers tend to be bread bakers and have bread flour on hand. Personally I find 00 to ferment a bit too quickly so I prefer bread flour.
Hi, what is the % of hydration of your sourdough culture? Mine is 100% and by using your exact ingredients the dough results too wet and sticky. Any suggestions? Thanks!!
Piera Demma Carà mine is 100% too! Might be the flour you’re using. If it’s lower protein or more finely milled you might need to use less water. Also just let it sit and ferment. It will want to stick to itself more than you as it gets stronger. Last, try lightly wet hands
Fantastic, thank you for your suggestions, I will try :)
My dough seems very flat and not rising much after almost 24 hours ?
Does using a pizza stone help when baking in a pizza oven?
Y Kimmons yes!
@@rosehillsourdough Would you still recommend prebaking the crust w/ a pizza stone and an oven that goes to 550?
Y Kimmons if you have a pizza peel then go ahead and build the full pizza and launch on the stone. If you don’t have all the gear, I’d prebake. 550F gets you pretty close to a NY style bake. Should bake about 7 minutes at 550 on a pizza stone without prebake. I’d do it both ways and see what you prefer!
Culture means active starter or discard as this is a new term to me?
Active!
Will this work with just 00 flour?
I'm trying it right now! I'll let you know how it goes. I adjusted the recipe slightly though. I will put notes in if you like!
Very nice! The only folks who wouldn't like this video are those too lazy to actually do it.
I agree 😂 but I’m biased 🤷♂️😂😂
I bake pizza in oven with my pizza stone for 2 years and it looks closer to the pizza you baked in oonie oven . I don't prebake it and it stays in oven for only 7 minutes . I think you might just have a low temp oven :/
First. Great name 😂😂. Raynor Here. If you are fortunate enough to have a gas oven with top heating element, you can approach Neapolitan temps. Sometimes if you have a bottom element you can get good temps in the broiler drawer. I have a gas fan oven right now. Tops out at 450F ☹️
Can you freeze this? I started a batch and then realized I probably don't need all 4 pizzas at once :P
Yes! I like to actually stretch bake the pizza with just olive oil and then freeze it flat!
But you can also just freeze the dough. Just do it after it’s shaped out of the fridge. Don’t let it come to room temp.
dutch oven if yyoure using a home oven
J T This is pizza dough, so a Dutch oven might not be the easiest cooking vessel 😂
@@esalenchik lodge sells a cast iron skill that turns into a dutch oven. Its very easy
J T It’ works really well for bread, but still not ideal for pizza....
@@esalenchik i have a pizza stone. I've got the same results from both. Not sure your point. Brickfire is the best but its also costly
J T I was responding to your original comment above, “Dutch oven if you’re using a home oven” - on a video about pizza.
I'm surprised you didn't use a cast iron pan for the at home method. You get a much better crust on it than a traditional pizza stone.
SwampSilver it’s really dependent on the type of oven you have. You can actually burn the pizza base pretty bad on steel if you aren’t careful. But yes when dealing with home oven temperatures, the higher conductivity of steel can help with pizza baking!