Make sure to check out Charlie's Detroit-Style Pizza video here: th-cam.com/video/RjQomzot38A/w-d-xo.html He has a guide on how to make a natural starter here: th-cam.com/video/mV5WuTqLEG8/w-d-xo.html
I think you've got the best Ooni pizza videos on TH-cam. So much good info, quality production value, enjoyable to watch. The only problem I'm still waiting for my oven to get here.
I made it last night (preparation one day before). Just say, suberb result!! Wonderful texture and flavor! Very easy handling! Beautiful fermentation! I loved it! Congrats and thanx for sharing that!
Made this, used two crusts after the second twelve hours and put two in the fridge. Left for two days. Was awesome both times. Cooked on a steel in a 550 oven. My family loved loved this crust. Thanks for the video.
I'm trying this recipe this weekend for the first time. I acquired about 50g of a several years mature sourdough starter that I've been building up a bit this week in anticipation of making the dough. I've tried Tim's overnight biga recipe and had success, so I'm very much looking forward to the sourdough crust.
Great sourdough recipe. No fuss, and works great! The only con I find with sourdough is I have trouble getting as much of a rise from the dough as I do with other preferments like biga or poolish, even if my starter is fully active... but the pros: sourdough tastes more complex, way better for digestion, doesn't overproof so easily...It's just a winner all around.
One of the finest video references for pizza enthusiasts. It summarizes the sourdough curriculum into a tutorial anyone can follow. The pizza cutter seemed to struggle. Hoping you sharpened it since.
If you see the the bottom is cooking faster than the top (its a good thing actually, other way around is bad), once the bottom gets close to the desired leopard then slide the pizza spatula and leave it there to create a barrier between the stone and the bottom crust. You can also slightly lift it to expose the top to more heat. Some folks use this technique while using a pizza turner so they lift-turn-check and repeat the motion, while keeping the pizza in the oven (pulling it out even momentarily changes the cooking temperature of the pie drastically) and with few tries you'll get a hang of perfect looking pizza... If the cheese is not melting by the time you see the leopard on the crust then instead of reducing the flame (temp), increase the hydration. That will extend the cook time giving time for cheese to melt perfectly. You can also shred the cheese little thinner to allow it to melt faster.
Just tested out this recipe and it was pretty damn good. Especially for my second time cooking on an Ooni Koda 16. First recipe I tested took a lot longer in the fermentation process. This is fast, straight forward and easy. Need to work on the flame/temp control but I'm sure it will come w more experience. Thank you
Something to try in your oven...I have been using a second, round pizza stone that I preheat in the Ooni, and then I launch the pizza onto the round stone and just rotate the stone rather than disrupting the pizza as you turn it. I just use a heavy duty grill spatula to slide under the round stone and just rotate the whole stone. It is pretty easy to slide it around as required and then I am not cooling the bottom of the crust in the removal and turning process. I'm not an expert with the Ooni yet, but this seems to work pretty well for me so far!
Awesome dough! Thanks for the video, my first time making it, it turned out perfect! I made it again tonight and doubled it for a family party and it worked out awesome in my old Bosch. Thanks again!
one thing you can always do when the bottom gets too dark is lift the entire pizza up and finish it close to the top heat by lifting it there^^ you see them do it in the wood fired ovens all the time
You are flat out my pizza guy. I never dreamed I could make a good pizza let alone the best pizza I've ever eaten but that biga recipe you put out is off the charts. 2 questions I noticed this pizza took longer to cook than the biga recipe pizza despite the oven temperature being similar. Why is that? And second, which recipe do you like better for the dough, the biga recipe or the sour dough starter here? I have a friend next door with a starter so I could get this going tomorrow but hard to imagine it top the biga . Thanks again for the videos you've allowed me to really show off with your pizza tutorials. Much appreciated.
Thanks Tim for the recipe. Any problem with doubling the recipe to get more dough balls? How soon after feeding your starter can you use it? Have you ever tried using a polish or Biga ?
*Thank you Tim* for your well organized and very informative channel. I was about to ask what stand mixer you use and I open your description and it's all there haha! I'm a forever pizza 🍕 student because you never truly stop learning. I took your advice about why my dough ball didn't have smooth surface and you replied I needed to knead more and you were correct - thank you. You have THE best pizza channel on TH-cam and I now don't worry about fermentation in the fridge so my mom doesn't yell at me for using up space for my pizza 🍕 haha! Been making pizza for a year and keep getting excited each time I begin with the ingredients. This is my next goal to create a sourdough starter and create sourdough pizza 🍕. *Thank you again* for all the work you put in each upload 👍🏼👍🏼👍🏼🍕🍕🍕
@@KitchenCraftFood I did it, made a sourdough starter per Charlie's video and then made your dough and even did the brussel sprout pizza. The brussel sprout pizza wasn't to my liking but the dough was amazing, and my other fillings fit my taste buds better! Thanks for a great video and the inspiration, now I have a sour dough starter ready for my next batch of this dough.
Looks like another winner of a pizza! My girlfriend and I have using your cremini mushroom, aged provolone, caramelized onion pizza recipe for months now. It's our absolute favorite. Looking forward to giving this one a spin! (in the Ooni...)
Nicely done Tim! Fantastic results on both pizzas. It was interesting that you used 300gm dough balls. I think I’ll try that. I normally use 240gms. Worth a try I reckon! Thanks Tim 🙏🏻
Pizza with sprouts, i am thinking no thanks, but seeing the end result????? With the egg and pancetta!! I will be making this without doubt, thanks for the inspiration!
I’m gonna try this in my Gozney Arc XL next week or so when my starter is ready to rock. Thanks for the recipe. I’m struggling to figure out how much sourdough to use at it relates to fermentation times. I’ve been making pizza for years but new to natural leavening.
Hi, thankyou very much for your demonstration, but may I note a vital point you have missed, your sourdough starter is 3.5% NOT 7%, the starter is always calculated on the percentage of flour used, NOT the when water is added. Many people fail to mention that their starters can vary in Hydration. So is it 25 flour and 25 water? If so this is 3.5%, since 25/700 = 3.5. AND, this is assuming that you did indeed have a 1:1 ratio flour to water. Thank you.
Will decreasing the amount of salt affect the fermentation time schedule? I would like to decrease the salt a bit, will it make this recipe overferment?
This recipe is so good, I’ve already made it twice in one week and I’m going to again today. I’m wondering if the recipe can be doubled? Does that make a difference in some way?
I love making sourdough pizza, but will be using Caputo red for the first time - in my home oven. Loving the 24 hr recipe … and your toppings look amazing! And your pizza cutter is great, by the way … I have the same one 🙋🏻♀️
I tried you overnight bigs recipe first attempt with my new Koda 16. It was excellent and I had no issue at all following your instructions. Spot on taste as well. I’m now gonna try this but can you tell me how you made your starter or where the link is as I can’t find it. Keep up the good work man 🍕👏👏👏👌
In Italy, people will not only fold the pizza slice in half but many will flip the tip of the slice toward the crust and then fold it in half lengthwise. Your folding is typical in Italy.
Can anyone please tell me how to store the dough for future use after the first 8-12 hours has past from leaving the dough in the room temperature? Thanks
If freezing dough balls. Would you do that after 12 or 24hr room temp. Then would you thaw at room temp or refrigerator? Thank you for all the great content. 🍕🍻
Thanks for your videos and the tips. They are awesome. I think I watched all your pizzas’ videos :) The second time you mixed the dough, you said you are going to mix it for “good solid 10 minutes” and “until it is super smooth in texture”. For how long you end up mixing the dough until it got to that texture? I’m always worried about over kneading the dough. Also, I heard in over videos that the dough temperature should not go above 25C. Not sure how accurate is that.
Thank you for the kind words and support. I really appreciate it! In regards to your question (which is a good one btw), I would mix your dough for as long as it takes to get a nice smooth texture. This video is about 2 1/2 years old, and in that time, I've learned quite a bit from making tons of pizza dough. Nowadays, I rest the dough for much longer (about an hour) in-between the initial mix and when I knead it. This adjustment allow for less kneading before this dough is ready for fermentation. An average knead time is about 5 minutes, a little longer if I do it by hand. When I'm done, the dough is usually around 75°F or 24°C give or take a few degrees. Hope that helps!
Great stuff... one peace of advice though... the whole point of having a high temp oven is to cook ur pizza within 30 sec or so... as soon as the base is cooked, leave the pizza on ur pizza peel or spinner to stop cooking the base, then rotate to colour the crast ... keep up da good word
Looks really good. Love your recipes, I use the koda 16 aswell, I would recommend a turning peel and perforated launching peel, changed pizza game for sure
I purchased the ooni turning peel, very good quality. Also there is a company here in the UK, Gozney, they make good ones aswell. It really does make a difference
Thanks for your videos , I’ve learned quite a bit! I looked through your equipment list to see if you mention the board you use to worm on- is that just a sheet of poplar, that’s a great idea if your moving indoor and out .
I’ve accidentally left my dough on the counter over night (more than I would like to admit) but each time the dough rises insanely! I’ve been knocking back the dough and putting it into the fridge when this happens but prior to It is a very wet ball of dough. Where am I going wrong here?
Hi Tim just want to say made this last night and tasted amazing 👏 thank you so much, well impressed some guests I made 5 balls 230g but can I double everything to make 10 next time? Would the ooin calculator work swapping feash yeast for sourdough? Love your channel mate keep up the great work 💪
If your stone is too hot and your base is going to overcook, just wait until the base color is about right, slide your peel in and leave it in there. Easy.
I’m creating a sourdough starter and noticed your jar was pretty full. Did you work with a larger amount of starter, water and flour to get to that size? Instead of the 25 gram starter, 100 g water, 100 g flour?
I just shaved them, tossed the sprouts in garlic oil and tossed them on raw. If you cut the sprouts in larger pieces, I'd recommend par-cooking first. If you shave them thin, then they'll cook in the pizza oven.
Great videos. Very informative and it shows your love for cooking. Can you share or do a video (if you haven't) on making the sourdough starter from A-Z? Thanks again.
I definitely plan to produce a video on how to make a natural starter. For now, I've linked to Charlie's video in my pinned comment. Hopefully, you'll find that helpful!
The cook time was longer because there is more thermal mass to heat. Typical Neapolitan pizza starts with a _150g_ dough ball while these pizzas were *300g.* I don’t know why I clicked on this video but good on you for introducing more people to great pizza.
I will try this receipe tomorow and i have a question : Do I have to cook the Brussels sprouts in water before sautéing them? Thanks again for your chanel, it's a great source of inspiration.
Hi Autolise is when you rest a well done mixture with no gluten structure and no yeast for a minimum of 20 30 minutes to 18 h, cannot call autolise if yeast is inside, you should call it ‘’fermo macchina’’ machine stop, I wanted to comment just for proper info sharing 🙏
When you say "room temperature" may I know what is your room temperature ? The place where I am is rather warm. The temperature in the kitchen range around 26 to 31 degree celcius.
![[TH] RNT vs SPG - VCT Ascension Pacific - Day 1](http://i.ytimg.com/vi/RUTkf8Detj8/mqdefault.jpg)
Make sure to check out Charlie's Detroit-Style Pizza video here: th-cam.com/video/RjQomzot38A/w-d-xo.html
He has a guide on how to make a natural starter here: th-cam.com/video/mV5WuTqLEG8/w-d-xo.html
already did
Did you use the same type of flour for your starter? Or did you start by using 00 flour? Can you make you own. Video specifically for pizza?
Your video description says 454g of water not 445?
man you did the most beautiful sourdough pizza I saw on youtube. And trust me, I searched a lot! Thank you for sharing !
Wow, thank you!
I think you've got the best Ooni pizza videos on TH-cam. So much good info, quality production value, enjoyable to watch. The only problem I'm still waiting for my oven to get here.
I made it last night (preparation one day before). Just say, suberb result!! Wonderful texture and flavor! Very easy handling! Beautiful fermentation! I loved it! Congrats and thanx for sharing that!
Made this, used two crusts after the second twelve hours and put two in the fridge. Left for two days. Was awesome both times. Cooked on a steel in a 550 oven. My family loved loved this crust. Thanks for the video.
You're very welcome. Glad to hear you and the fam enjoyed the recipe.
did you put the two in the fridge after the first 12 hours?
@@peterwulfing3018 good question! I put them in after the second twelve.
I've tried a number of sour dough pizza recipes and this is by far the easiest to make but also the easiest to work with while tasting amazing.
I'm trying this recipe this weekend for the first time. I acquired about 50g of a several years mature sourdough starter that I've been building up a bit this week in anticipation of making the dough. I've tried Tim's overnight biga recipe and had success, so I'm very much looking forward to the sourdough crust.
Perfection! I’m doing this! My starter is almost ready.
Great sourdough recipe. No fuss, and works great! The only con I find with sourdough is I have trouble getting as much of a rise from the dough as I do with other preferments like biga or poolish, even if my starter is fully active... but the pros: sourdough tastes more complex, way better for digestion, doesn't overproof so easily...It's just a winner all around.
One of the finest video references for pizza enthusiasts. It summarizes the sourdough curriculum into a tutorial anyone can follow.
The pizza cutter seemed to struggle. Hoping you sharpened it since.
I'm from NJ, so the slice fold is a must! Great looking pie!
If you see the the bottom is cooking faster than the top (its a good thing actually, other way around is bad), once the bottom gets close to the desired leopard then slide the pizza spatula and leave it there to create a barrier between the stone and the bottom crust. You can also slightly lift it to expose the top to more heat. Some folks use this technique while using a pizza turner so they lift-turn-check and repeat the motion, while keeping the pizza in the oven (pulling it out even momentarily changes the cooking temperature of the pie drastically) and with few tries you'll get a hang of perfect looking pizza...
If the cheese is not melting by the time you see the leopard on the crust then instead of reducing the flame (temp), increase the hydration. That will extend the cook time giving time for cheese to melt perfectly. You can also shred the cheese little thinner to allow it to melt faster.
Just tested out this recipe and it was pretty damn good. Especially for my second time cooking on an Ooni Koda 16. First recipe I tested took a lot longer in the fermentation process. This is fast, straight forward and easy. Need to work on the flame/temp control but I'm sure it will come w more experience. Thank you
Awesome. Glad you like it.
Agreed, the Koda takes a little finesse with the flame to get it just right.
this kinda quality content desverves way more subs, keep up the good work!
Much appreciated!
Great topping choices, the pizza looks incredible! I think I might make this for dinner tomorrow 😂
I'm sure you have plenty of leftover dough just like me! Great collab Charlie. Let's do it again soon!
Yeah, I had a lot of fun making it! We’ll definitely have to do it again soon!
Something to try in your oven...I have been using a second, round pizza stone that I preheat in the Ooni, and then I launch the pizza onto the round stone and just rotate the stone rather than disrupting the pizza as you turn it. I just use a heavy duty grill spatula to slide under the round stone and just rotate the whole stone. It is pretty easy to slide it around as required and then I am not cooling the bottom of the crust in the removal and turning process. I'm not an expert with the Ooni yet, but this seems to work pretty well for me so far!
I should have said, I place the round stone on top of the normal stone, not as a replacement for the factory provided stone.
The pizzas look great. I started making pizzas in 1964; Kingston, MA. If mine were as good as yours, I’d be rich.
I grew up in Plymouth!
Awesome dough! Thanks for the video, my first time making it, it turned out perfect! I made it again tonight and doubled it for a family party and it worked out awesome in my old Bosch. Thanks again!
Awesome! Glad to hear it!
one thing you can always do when the bottom gets too dark is lift the entire pizza up and finish it close to the top heat by lifting it there^^ you see them do it in the wood fired ovens all the time
You are flat out my pizza guy. I never dreamed I could make a good pizza let alone the best pizza I've ever eaten but that biga recipe you put out is off the charts. 2 questions I noticed this pizza took longer to cook than the biga recipe pizza despite the oven temperature being similar. Why is that? And second, which recipe do you like better for the dough, the biga recipe or the sour dough starter here? I have a friend next door with a starter so I could get this going tomorrow but hard to imagine it top the biga . Thanks again for the videos you've allowed me to really show off with your pizza tutorials. Much appreciated.
That timer thing you did on the first pizza was something I never knew I needed.
Glad it was helpful. Most of my pizza cooks faster, but the sourdough took a little longer.
Thanks Tim for the recipe. Any problem with doubling the recipe to get more dough balls? How soon after feeding your starter can you use it? Have you ever tried using a polish or Biga ?
Thank God someone used a mixer. My arms just can't do that workout. I love how simple your recipe is.
Great video, interesting choice of toppings, but why are you using a sheet of plywood as a food prep surface?.
*Thank you Tim* for your well organized and very informative channel. I was about to ask what stand mixer you use and I open your description and it's all there haha! I'm a forever pizza 🍕 student because you never truly stop learning. I took your advice about why my dough ball didn't have smooth surface and you replied I needed to knead more and you were correct - thank you. You have THE best pizza channel on TH-cam and I now don't worry about fermentation in the fridge so my mom doesn't yell at me for using up space for my pizza 🍕 haha! Been making pizza for a year and keep getting excited each time I begin with the ingredients. This is my next goal to create a sourdough starter and create sourdough pizza 🍕. *Thank you again* for all the work you put in each upload 👍🏼👍🏼👍🏼🍕🍕🍕
I stumbled upon this video and now I'm looking up how to start a sourdough... amazing video!
Awesome! Check out my pinned comment for a link to the @theregularchef’s sourdough starter video. Thanks for stopping by!
@@KitchenCraftFood I did it, made a sourdough starter per Charlie's video and then made your dough and even did the brussel sprout pizza. The brussel sprout pizza wasn't to my liking but the dough was amazing, and my other fillings fit my taste buds better! Thanks for a great video and the inspiration, now I have a sour dough starter ready for my next batch of this dough.
Looks like another winner of a pizza! My girlfriend and I have using your cremini mushroom, aged provolone, caramelized onion pizza recipe for months now. It's our absolute favorite. Looking forward to giving this one a spin! (in the Ooni...)
Nice! Glad to hear you like that combo. One of my favs as well.
Love this pizza both of them actually really nice to find it in my wake up video list someone knew I was craving a bite of goodness!
Nicely done Tim! Fantastic results on both pizzas.
It was interesting that you used 300gm dough balls. I think I’ll try that. I normally use 240gms. Worth a try I reckon! Thanks Tim 🙏🏻
Successfully made mine with your recipe. Thanks buddy
Pizza with sprouts, i am thinking no thanks, but seeing the end result????? With the egg and pancetta!! I will be making this without doubt, thanks for the inspiration!
Probably a bad question, but are the Brussel sprouts already cooked or raw when shredded and put on the pizza. Excellent video!
This topping combo.... Definitely doing this on my next cook.
I’m gonna try this in my Gozney Arc XL next week or so when my starter is ready to rock. Thanks for the recipe. I’m struggling to figure out how much sourdough to use at it relates to fermentation times. I’ve been making pizza for years but new to natural leavening.
Hi, thankyou very much for your demonstration, but may I note a vital point you have missed, your sourdough starter is 3.5% NOT 7%, the starter is always calculated on the percentage of flour used, NOT the when water is added. Many people fail to mention that their starters can vary in Hydration. So is it 25 flour and 25 water? If so this is 3.5%, since 25/700 = 3.5. AND, this is assuming that you did indeed have a 1:1 ratio flour to water. Thank you.
Will decreasing the amount of salt affect the fermentation time schedule? I would like to decrease the salt a bit, will it make this recipe overferment?
Tim, can you add diastatic malt powder to this recipe, and if so, how much would you add? Thanks!
This tringle bread looks so delisious
Hi. If I’m not using the dough after the bulk fermentation, can I put them in the fridge?
This recipe is so good, I’ve already made it twice in one week and I’m going to again today. I’m wondering if the recipe can be doubled? Does that make a difference in some way?
I love making sourdough pizza, but will be using Caputo red for the first time - in my home oven. Loving the 24 hr recipe … and your toppings look amazing! And your pizza cutter is great, by the way … I have the same one 🙋🏻♀️
Cannot wait to get my ooni back out once the weather in the uk warms up! Great video
It was a little chilly out there cooking pizza. At least I was right next to the patio door!
I tried you overnight bigs recipe first attempt with my new Koda 16. It was excellent and I had no issue at all following your instructions. Spot on taste as well. I’m now gonna try this but can you tell me how you made your starter or where the link is as I can’t find it. Keep up the good work man 🍕👏👏👏👌
In Italy, people will not only fold the pizza slice in half but many will flip the tip of the slice toward the crust and then fold it in half lengthwise. Your folding is typical in Italy.
Good to hear that. Sometimes I catch flack for doing it.
We fold our slices in New Jersey too.
Damn, got some serious ASMR Pizza going on. It just sounds delicious.
Haha, thanks! I appreciate that.
Thx for another great video. Will try that first pizza next weekend :-) Looks amazing!
Would love to know what you think of the flavor combo after tasting it.
Thanks. I will try.
Most welcome 😊
May i ask where u got the plates that u cut the pie on? They look rly nice
Have you got a written copy of this recipe somewhere?
Can anyone please tell me how to store the dough for future use after the first 8-12 hours has past from leaving the dough in the room temperature?
Thanks
Amazing!!! How long after feeding did you add the starter? Thanks!
If freezing dough balls. Would you do that after 12 or 24hr room temp. Then would you thaw at room temp or refrigerator? Thank you for all the great content. 🍕🍻
What temp should i bake it in if im using a gas oven? I love the recipe. Will try it tomorrow. I really hope i get a reply. Thank you🙏🙏
Thanks for your videos and the tips. They are awesome. I think I watched all your pizzas’ videos :)
The second time you mixed the dough, you said you are going to mix it for “good solid 10 minutes” and “until it is super smooth in texture”. For how long you end up mixing the dough until it got to that texture?
I’m always worried about over kneading the dough. Also, I heard in over videos that the dough temperature should not go above 25C. Not sure how accurate is that.
Thank you for the kind words and support. I really appreciate it! In regards to your question (which is a good one btw), I would mix your dough for as long as it takes to get a nice smooth texture. This video is about 2 1/2 years old, and in that time, I've learned quite a bit from making tons of pizza dough. Nowadays, I rest the dough for much longer (about an hour) in-between the initial mix and when I knead it. This adjustment allow for less kneading before this dough is ready for fermentation. An average knead time is about 5 minutes, a little longer if I do it by hand. When I'm done, the dough is usually around 75°F or 24°C give or take a few degrees.
Hope that helps!
What's your room temperature?
Thank you for the video. Question on the Amt of starter: you added 7%. How do you go about deciding how much starter to add?
making today for bake on Thursday
Yummy always creative god give you health and wellness
Thanks for the best chef in the world
Thanks for all recipes 💐🌺❤️
“God” 😉 “G”
If I only want to use 2 crusts, would I put the other 2 in the fridge after the first 12 hours? Or second 12 hours? Thank you
Great stuff... one peace of advice though... the whole point of having a high temp oven is to cook ur pizza within 30 sec or so... as soon as the base is cooked, leave the pizza on ur pizza peel or spinner to stop cooking the base, then rotate to colour the crast ... keep up da good word
Hey Tim can I freeze the dough balls ? And use them later
Although the recipe doesn't call for cold fermenting, I presume that would be OK to do over the course of a couple of days, yes?
Does it matter if you go over 12 hours?
Awesome pizza! Great video 👍
Thanks!
Silly question! What is the wood piece you are working on?
Can you please make a video on how to make a starter specifically for this style of pizza?
Great video very informative, have you made this dough with dry yeast, if so how much yeast did you use. Cheers 🍕
Looks really good. Love your recipes, I use the koda 16 aswell, I would recommend a turning peel and perforated launching peel, changed pizza game for sure
Been looking at turning peels. Ended up chucking my perforated peel as it was way too flimsy.
I purchased the ooni turning peel, very good quality. Also there is a company here in the UK, Gozney, they make good ones aswell. It really does make a difference
I want pizza now. I love veg on my pizza so will give the sprouts a go.
Thanks for your videos , I’ve learned quite a bit! I looked through your equipment list to see if you mention the board you use to worm on- is that just a sheet of poplar, that’s a great idea if your moving indoor and out .
It's a piece of veneered plywood that's been sealed with mineral oil. Fit my budget :)
Can’t wait to use this tomorrow night! Can you freeze the dough?
Of course!
I’ve accidentally left my dough on the counter over night (more than I would like to admit) but each time the dough rises insanely! I’ve been knocking back the dough and putting it into the fridge when this happens but prior to It is a very wet ball of dough. Where am I going wrong here?
One of the best looking sourdough pizzas I've seen. Rough estimate of your room temp?
Thanks! Ambient temp in my kitchen is 70°F/21°C.
Hi Tim just want to say made this last night and tasted amazing 👏 thank you so much, well impressed some guests I made 5 balls 230g but can I double everything to make 10 next time? Would the ooin calculator work swapping feash yeast for sourdough? Love your channel mate keep up the great work 💪
A trick for the Margarita Pizza. Toss your basic with a bit of olive oil in a bowl prior to putting on the pizza.
You mentioned 12 hours then make it ball then 12 hours. if I let is a bit more hours will still work ? or should I put on the freezer?
Good video I like how you explain every step . how about a breakfast pizza ?
Now that’s a great idea. I’ll work on it!
My koda should arrive in the next weeks after 3 months of waiting😴
This will be the first pizza I try. Looks so good!😍
Awesome. Congrats on the new oven. I think you'll love it!
Great mixer action shots
Amazing sour dough pizza! Deliciously yum! Please do share the roman pizza dough recipe.. thanks.😍❤
Will do!!
Thank you. 👍
If your stone is too hot and your base is going to overcook, just wait until the base color is about right, slide your peel in and leave it in there.
Easy.
I’m creating a sourdough starter and noticed your jar was pretty full. Did you work with a larger amount of starter, water and flour to get to that size? Instead of the 25 gram starter, 100 g water, 100 g flour?
From where did you get the idea with the black containers?
Hi ...but how your sourdough is made as ratio if water/flour? And how much sour it is?
I like how u used plywood for workstation, did you treat it all or good to go?
It’s veneered plywood treated with mineral oil. I only use it for videos, and not for day-to-day cooking.
Love the video, pizza looks amazing. Had a question for the brussels sprouts, did you cook them before hand? Or just shave them.
I just shaved them, tossed the sprouts in garlic oil and tossed them on raw. If you cut the sprouts in larger pieces, I'd recommend par-cooking first. If you shave them thin, then they'll cook in the pizza oven.
Can you use sourdough discard?
Amazing pizza thank you 😊
Can i use bread flour instead of 00?
Can you please This methode napoli pizza with soudour styl with The machine g3 Ferrari ?
do you have a video of the sourdough recipe?
This is amazing 🤩 I’ve also have a channel about pizza and make videos like that 👌 anyway well done 👏
Thank you 😋. I appreciate it!
Bellissimo!!! 💋
Great videos. Very informative and it shows your love for cooking. Can you share or do a video (if you haven't) on making the sourdough starter from A-Z? Thanks again.
I definitely plan to produce a video on how to make a natural starter. For now, I've linked to Charlie's video in my pinned comment. Hopefully, you'll find that helpful!
Amazing content! What containers do you use for the dough and what about the wood board you use for prep?
Thanks! A link to the containers is in the video description box.
The cook time was longer because there is more thermal mass to heat. Typical Neapolitan pizza starts with a _150g_ dough ball while these pizzas were *300g.* I don’t know why I clicked on this video but good on you for introducing more people to great pizza.
I will try this receipe tomorow and i have a question :
Do I have to cook the Brussels sprouts in water before sautéing them?
Thanks again for your chanel, it's a great source of inspiration.
Glad you enjoyed the video! You don't have to pre-cook the Brussels sprouts at all. Just shave them thin, toss in oil along with a little salt.
Hi
Autolise is when you rest a well done mixture with no gluten structure and no yeast for a minimum of 20 30 minutes to 18 h, cannot call autolise if yeast is inside, you should call it ‘’fermo macchina’’ machine stop,
I wanted to comment just for proper info sharing 🙏
Would love to see the crumb and cell structure of your pizzas…?!
Looks good! Any links to a recommended sourdough starter recipe?
Just search for it on the tube LITERALLY HUNDREDS
Check out Charlie's sourdough starter recipe. There's a link to it in my pinned comment.
When you say "room temperature" may I know what is your room temperature ? The place where I am is rather warm. The temperature in the kitchen range around 26 to 31 degree celcius.