I have been making pizza with this recipe for months I let the dough rest for a least 24 hours with excellent results , thank you for making this very helpful video .
This is an excellent same-day sourdough recipe. You really can get it done in 3.5 hours and have an excellent base. For my Roccbox, I should have split the dough into 4, as it stretched so easily and beautifully that the pizza was too big for my oven! I have tried a few different sourdough and yeasted pizza recipes, and this is my favourite so far. It baked up beautifully, didn't bake too fast, got excellent leopard spots and bubbles and was light and delicious. This will be my go to recipe from now on.
Just finished making the pizza today. OMG!!! It was amazing!!! Got the leopard spots too (home oven) better than a pizza restaurant, thank you for the wonderful receipe
Been watching you for a few months now and your methods have heightened my bread making capabilities but you really did it with this video!!!! I’m a pizza fanatic and I have been using Peter Reinhart’s formula for pizza but this is light years ahead of that one. I like the idea of a dry sauce as to not have a soggy crust. My favorite topping is sausage!
Thank you for the easiest recipe! I made it last week and I am going to make it again today! no time consuming and no complication at all! Love it. Thank you so much for sharing this amazing recipe!
I scaled the recipe to make three pies. Made the dough on a Friday and let it cold ferment in the fridge for about 7 days. The dough was like a cloud or a pillow ( Fabulous ) Thank you for sharing this it will be my goto for some time . Best regards from Alaska
Beautiful crust and technique! I’m gonna try this! The steel high with broiler on is the solution! And the recipe with long ferment looks great and convenient! Thank you!
My first time making sourdough pizza! Thank you for making it easy and not intimidating. I just finished making the dough and it’s resting as I speak. I can’t wait to try it!
At minute 2:55 you say, if you do an autolyse, you might end up mixing the dough too much, in the end. But how is mixing more than necessary bad? Does the dough get to warm an the fermentation goes too quickly? Why shouldn't it? Great you make these in depth explanations.
peter - (love your channel BTW) little confused you said prove the dough for 3hrs (can be used to make pizza) or pit in the fridge for 12 hrs, take out let it get some temp i.e. reach room temp then use it. BUT you waited 3 days so was the 3 days in the fridge after 3 hrs proving OR 3 days proving at room temp. ? sorry if this is obvious..
yes, confusing. I'd say you need 3hrs proof at RT room temperature (at least). But 1-3days proof at CT cold temperature is optional, after 3hrs proof at RT.
Thanks for this. I got 2 right-sized pizzas for my oven (Breville Pizzaiolo). Most importantly was your technique for forming the pizza pie dough was helpful. Using lots of flour with some semolina, I stretched the dough ball gently, minimal pressing and it easily spread out. Like you mentioned, care is needed to avoid creating any holes in the dough. I was able to transfer both my pies (tomato sauce, mozzarella, chicken, bacon) to my low clearance oven. I did not pick up on your cooking temp process however so next time I will just increase mine up to 750 degrees Fahrenheit. Maybe I will get a more puffy crust. I have a stone while you used a steel so am not familiar. Anyway, thanks again and you have given me encouragement in my quest to be proficient sourdough pizza cook.
Thanks for this video! I am excited to try it when I get back home. I went to a pizza restaurant in Bath UK last night and there Sough dough, that was, Thin, light & crispy! I loved it! Hopefully this recipe will mirror that one. I assume it will cook well in a wood fired oven?
Hi - new to this pizza dough business! Your recipe at 3:10 calls for 240g of water, but at 63% hydration with 400g of flour that would = 252g of water. Which one should I use? - asking because I want to x3 this recipe.
Hi great video, is it possible to use sourdough discard or less active starter and if so, what adjustments to the ingredients/recipe, if any, are needed? I really enjoy your videos!!
Thank you Peter. A great use for my SD discards! Will give it a go. If I may suggest, a Rode Wireless Go microphone would improve your sound recording greatly!
I was like "oh dear.." in some of the passages i.e. parmigiano on top of the pizza (you can put some once cooked) 😄😄😄 Nice, I also let it rest long and will try to work the dough less next time.. A nice one is mascarpone and pancetta (pancetta goes on top once pizza is cooked) 😉
Thank you so much for all of your great videos. I really enjoy watching them. I've made the Danish rye bread, in fact I have a loaf of it baking as I write this! It's really good. As for pizza, I love to make pizza so I will be very interested to try out some of your ideas.
After the dough has rested in the fridge for a few days, and you are ready to bake it, do you take the dough out, so it can get warmer (room temperature) or do you shape it, when it is cold?
Hello my friend.I have been looking and learning a lot from all your wonderful videos thank you for posting. I was wondering what type of mixer that is in this pizza vid?
Your sourdough pizza looks great, ask when you get the dough out of the fridge. Do you leave it to rise at room temperature or do you form it into a pizza and bake it straight away? Thanks and greetings from Berlin
Hi, wonderful content on this channel - keep it up! I have a question on mixing - I don't have a mixer, so how long would you hand-mix this dough for? I guess the lower hydration will make this more difficult?
How long do you rest the dough after you take it out of the refrigerator before making the pizza ? Do you really use 360+ grams per pizza? Beautiful results and just the recipe I'm looking for.
Hi, can i understand this as single-rise pizza dough, since you shape the dough balls first, and then let them do 3-hour bulk fermentation, then bake directly or cold fermention for a while before bakiing.
Thanks for the video, very informative. If I want to bump up the dough to 68%-70% hydration, do I add more water or should I add more starter? How many grams would I need? I'm cooking in a Onni Koda 16. Thanks! 🇮🇹
Would it be a difference in taste using normal rye sourdough or wheat sourdough? And to prevent the Pizza to taste like Bread would it be a good idea to ferment the sourdough at 26-30 C to activate the yeast instead of the lactic bacteria?
I worry that the rye may not work as needed for proper pizza dough behavior for the same reasons working rye dough is a completely different experience than white/wheat flours. I would love to know how this works out for you if you decide to try it!
@@krzysztofmedyna3661 If you use rye starter in a temperature range (26-30 C) and starter rye to water ratio (100-120 %) which pushes the yeast in the starter and strong 00 wheat flower for the pizza dough, it will work in terms of rise. Another question is the taste, as as there are always lactic or vinegar bacteria in the starter the pizza may taste a bit like sourdough bread. Depends probably also on the used toppings. It may be easier to use yeast in the first place, if you don't like bread taste in the pizza dough.
Very informative video! I am planning on trying it out one day soon. I like to make around 10 dough balls for cooking in my wood fired oven. How many grams were your dough balls? Knowing this will help me figure out a conversation rate from what you showed? Would the sourdough amount double as well or is this more consistent?
Thank you for this recipe! I made it last night and it was delicious. My question to is if I wanted to made 10 dough balls, I understand the flour and water will change, but how do I adjust the sourdough? Do I increase the amount of sourdough, like I increase the flour and water, or does the sourdough stay constant?
Just starting my Sourdough Pizza Making. Had a few challenges. THANK You for this excellent presentation. I now, have a better method. I am tempted to get a pizza steel, but have a stone that should work. Quick question - You said oven with "Fan ON" Is that what we call Convection setting in US?
Doesn’t look like it matters but out of habit I try to keep the salt away from the Sourdough starter by mixing the salt with the flour before mixing the wet ingredients and all together. Thank you 🤙🤙
Hello Peter, could you show how to make the pizza base without the electric mixer as I don’t have one…if possible by hand? Also thanks for the Danish seeded rye loaf , I make it every week , kind regards 🍀
Hey Peter, i want to make this Pizza. What Kind of Sour Dough Did you use. What Kind of Ratio? 100%water and 100% Flour? Did you make a starter from the sour dough. I have Never used sour dough before. I you could help me
I really love your explanation, I just have one question: will it be ok to add a tablespoon of oil inside the dough? If so, when should it be added? at the same time when adding all the ingredients to the mixing bowl? Thank you!
Get more inspiration and see our handmade baking tools right here:
www.simpelsurdej.dk/
instagram.com/simpelsurdej/
I brush my dough with olive oil before I put the tomato sauce so it doesn’t get soggy. It works great and it add a lovely flavor.
Great pro tip!!!
I have been making pizza with this recipe for months I let the dough rest for a least 24 hours with excellent results , thank you for making this very helpful video .
This is an excellent same-day sourdough recipe. You really can get it done in 3.5 hours and have an excellent base. For my Roccbox, I should have split the dough into 4, as it stretched so easily and beautifully that the pizza was too big for my oven! I have tried a few different sourdough and yeasted pizza recipes, and this is my favourite so far. It baked up beautifully, didn't bake too fast, got excellent leopard spots and bubbles and was light and delicious. This will be my go to recipe from now on.
Just finished making the pizza today. OMG!!! It was amazing!!! Got the leopard spots too (home oven) better than a pizza restaurant, thank you for the wonderful receipe
Thanks for adding all the little extra explanations about the ingredients and why they react the way they do. Interesting and educational!
Thank you Judith! 😊🙏
Been watching you for a few months now and your methods have heightened my bread making capabilities but you really did it with this video!!!! I’m a pizza fanatic and I have been using Peter Reinhart’s formula for pizza but this is light years ahead of that one. I like the idea of a dry sauce as to not have a soggy crust. My favorite topping is sausage!
I’ve made this twice and it was outstanding both times. Thank you for sharing!
Thank you :)
Thank you for the easiest recipe! I made it last week and I am going to make it again today! no time consuming and no complication at all! Love it. Thank you so much for sharing this amazing recipe!
Happy to hear it worked out well for you and that you liked the recipe :)
Looks great! I've been looking for an easy sourdough recipe to cook in my new pizza oven and this one is perfect
🙏🙏
I scaled the recipe to make three pies. Made the dough on a Friday and let it cold ferment in the fridge for about 7 days. The dough was like a cloud or a pillow ( Fabulous ) Thank you for sharing this it will be my goto for some time . Best regards from Alaska
Beautiful crust and technique! I’m gonna try this! The steel high with broiler on is the solution! And the recipe with long ferment looks great and convenient! Thank you!
I'm glad you liked it, thank you :)
My first time making sourdough pizza! Thank you for making it easy and not intimidating. I just finished making the dough and it’s resting as I speak. I can’t wait to try it!
omg peter, now i want sourdough pizza. looks delish, thanks for such a clear and easy illustration how to achieve this!
Your welcome! 😊🙏 enjoy the pizza
made them! will bake soon! cannot wait to taste! TY!
At minute 2:55 you say, if
you do an autolyse, you might end up mixing the dough too much, in the end. But how is mixing more than necessary bad? Does the dough get to warm an the fermentation goes too quickly? Why shouldn't it?
Great you make these in depth explanations.
peter - (love your channel BTW) little confused you said prove the dough for 3hrs (can be used to make pizza) or pit in the fridge for 12 hrs, take out let it get some temp i.e. reach room temp then use it. BUT you waited 3 days so was the 3 days in the fridge after 3 hrs proving OR 3 days proving at room temp. ? sorry if this is obvious..
yes, confusing. I'd say you need 3hrs proof at RT room temperature (at least). But 1-3days proof at CT cold temperature is optional, after 3hrs proof at RT.
I’m in love… thank you so much for sharing this… I’m a new sunbird now❤️
Welcome!
From Oman thank you for sharing this and making it easy ❤
Just made a starter, can't wait to try this. Thank you for sharing!
Thanks for this. I got 2 right-sized pizzas for my oven (Breville Pizzaiolo). Most importantly was your technique for forming the pizza pie dough was helpful. Using lots of flour with some semolina, I stretched the dough ball gently, minimal pressing and it easily spread out. Like you mentioned, care is needed to avoid creating any holes in the dough. I was able to transfer both my pies (tomato sauce, mozzarella, chicken, bacon) to my low clearance oven. I did not pick up on your cooking temp process however so next time I will just increase mine up to 750 degrees Fahrenheit. Maybe I will get a more puffy crust. I have a stone while you used a steel so am not familiar. Anyway, thanks again and you have given me encouragement in my quest to be proficient sourdough pizza cook.
Thanks for the feedback! :)
Great video, I’m going to get set my levain and try your recipe……thank you🙏🏻
Thank you Donna let me know how it goes :-)
I'm gonna make this right now looks incredible. THANKS, ALOT
Really great tutorial - adorable host as well;) - thank you for this, the dough turned out just perfect!
What an easy recipe 😋 👌not just that the results were great 😊 it was my first time making pizza and it turned out delicious💯
Thank you Peter & Sofie 🤍
The best recipe i ever tried, thank you
Thank you so much!
Thanks for this video! I am excited to try it when I get back home. I went to a pizza restaurant in Bath UK last night and there Sough dough, that was, Thin, light & crispy! I loved it! Hopefully this recipe will mirror that one. I assume it will cook well in a wood fired oven?
Works very well!
Hi - new to this pizza dough business!
Your recipe at 3:10 calls for 240g of water, but at 63% hydration with 400g of flour that would = 252g of water.
Which one should I use? - asking because I want to x3 this recipe.
wow, I will definitely try this. Thank you!
Thank you Jacoba!:)
What a great, easy recipe. Thank you for sharing!
Thank you!
If I take my dough out from the fridge, should I let it come to room temperature before using it ?
Yes
Yes one hour
@@SimpleSourdough thanks
I’m going to make it, thank you!
Hi great video, is it possible to use sourdough discard or less active starter and if so, what adjustments to the ingredients/recipe, if any, are needed? I really enjoy your videos!!
If you use discard the proofing time is shorter as the sourdough will be more hungry.
Super recipe. Thank you so much for your video. Today I'm going to bake this pizza. 👍👍👍👍
🙌🙌
Thank you Peter. A great use for my SD discards! Will give it a go. If I may suggest, a Rode Wireless Go microphone would improve your sound recording greatly!
We just got a new microphone for the next videos ☺️🙏
Great tutorial ❤thank you,I will definitely try
Thank you!
Great tip using broiler close to steel on bottom! Your pizza looks delicious!
This is absolutely Amazing! It looks like a Neapolitan-ish Pizza and I want to try it too!
thanks!
I really like ur recipe and how it’s look 👀 I’m going to give a try
Great video that pizza looks great. I'd love to see you make some rugbrod next.
Hey Matt 😊♥️
Video is up on rugbrød 🙏
Thank you for sharing your recipe. Can the dough get over proof by leaving it in the fridge for 3 days?
Sometimes if fridge is not cold
I was like "oh dear.." in some of the passages i.e. parmigiano on top of the pizza (you can put some once cooked) 😄😄😄
Nice, I also let it rest long and will try to work the dough less next time..
A nice one is mascarpone and pancetta (pancetta goes on top once pizza is cooked) 😉
🤣🤣 pizza police
@@SimpleSourdough 🤣🤣🤣 in old English lady fashion style.. oh dear oh dear...
Thank you so much for all of your great videos. I really enjoy watching them. I've made the Danish rye bread, in fact I have a loaf of it baking as I write this! It's really good. As for pizza, I love to make pizza so I will be very interested to try out some of your ideas.
Thank you!
Do you rest the dough before the bake on room temperature some time or do you use it straight from the fridge? Thank you!
Both will work but its easier to shape if it has some temperature :)
@@SimpleSourdough thank you! I just took the pizza out of the oven and it's sooooo delicious! Many thanks for your help!
@@hedisandor6827 Welcome Hedi! Enjoy your pizza ☺️✌️
After the dough has rested in the fridge for a few days, and you are ready to bake it, do you take the dough out, so it can get warmer (room temperature) or do you shape it, when it is cold?
Usually 1h in room temp first
Thank you so much. My max oven goes to 260c do I preheat it at 260c and bake at 260c or is that too high? How long would I cook the pizza for please?
What a great video and explanation! What can I use instead of a pizza stone? I don't have one😞
Baking steel? :)
Hello my friend.I have been looking and learning a lot from all your wonderful videos thank you for posting. I was wondering what type of mixer that is in this pizza vid?
Delicious looking pizza! Thanks for sharing the recipe.
Hope you give it a try :)
Thank you for the nice recipe. My question is : how long do you wait after you take out the balls from the fridge before making pizza ? Thanks !
30min - 1 hour
Your sourdough pizza looks great, ask when you get the dough out of the fridge. Do you leave it to rise at room temperature or do you form it into a pizza and bake it straight away? Thanks and greetings from Berlin
Yes we set it to rest in room temp :) then shape! thx
Thank you.
How long out of overnight fridge before forming the pie by hand?
1h
Hi, wonderful content on this channel - keep it up!
I have a question on mixing - I don't have a mixer, so how long would you hand-mix this dough for? I guess the lower hydration will make this more difficult?
Hi John,
Thank you!
For handmixing. Just mix ingredients and fold for 2 times.
Other method is to ‘slap and fold’ the dough for a minute or so :-)
Super duper yummiiiii I will try that one out!
Sweet!
How long do you rest the dough after you take it out of the refrigerator before making the pizza ? Do you really use 360+ grams per pizza? Beautiful results and just the recipe I'm looking for.
1 hour rest time
Can’t wait to try it. Looks so good!
Good to hear!
This video made me hungry 🤤
You have to try it then :)
Would you use the same amount of water and starter for 00 flour?
After the cold proof should the dough be allowed to warm to room temp before shaping? Thankyou!
Sure!
Excellent video. Love it. Making it today. Thank you ❤❤❤
Hi, can i understand this as single-rise pizza dough, since you shape the dough balls first, and then let them do 3-hour bulk fermentation, then bake directly or cold fermention for a while before bakiing.
Works aswell :)
Thanks for the video, very informative.
If I want to bump up the dough to 68%-70% hydration, do I add more water or should I add more starter? How many grams would I need? I'm cooking in a Onni Koda 16. Thanks! 🇮🇹
use breadcalc.com and just multiply the recipe :)
Do you think it could be used for making pita? If I just bake smaller pieces and without topping 🤔
Works well or use a bit less water
Great video, very different from others on TH-cam, nice and simple. One question, if I wanted to freeze, could I do that before the bulk proofing?
Thank you very much. In that case I would bake it and then freeze it :-)
Thank you for this tutorial.
Welcome! :)
Merci pour cette magnifique recette
Great video! Can you freeze the dough to use later? If so, at what point would you freeze it?
Only if it has yeast
I love your work so much! ❤
I am glad to hear :)
Thanks for that, deffo gonna give this recipe a go. ps. What mixer is that, its looks fantastic for dough?
Teddy varimixer
Would it be a difference in taste using normal rye sourdough or wheat sourdough? And to prevent the Pizza to taste like Bread would it be a good idea to ferment the sourdough at 26-30 C to activate the yeast instead of the lactic bacteria?
I never tried with a rye starter before.
I like the sponge and acidic taste from cold ferment :-)
Will definitely try with a rye starter , thanks
I worry that the rye may not work as needed for proper pizza dough behavior for the same reasons working rye dough is a completely different experience than white/wheat flours. I would love to know how this works out for you if you decide to try it!
@@krzysztofmedyna3661 For sure :-) will try
@@krzysztofmedyna3661 If you use rye starter in a temperature range (26-30 C) and starter rye to water ratio (100-120 %) which pushes the yeast in the starter and strong 00 wheat flower for the pizza dough, it will work in terms of rise. Another question is the taste, as as there are always lactic or vinegar bacteria in the starter the pizza may taste a bit like sourdough bread. Depends probably also on the used toppings. It may be easier to use yeast in the first place, if you don't like bread taste in the pizza dough.
Very informative video! I am planning on trying it out one day soon. I like to make around 10 dough balls for cooking in my wood fired oven. How many grams were your dough balls? Knowing this will help me figure out a conversation rate from what you showed? Would the sourdough amount double as well or is this more consistent?
We usually do 250-350g dough. You can just multiply the recipe and itll work :)
Thank you for this recipe! I made it last night and it was delicious. My question to is if I wanted to made 10 dough balls, I understand the flour and water will change, but how do I adjust the sourdough? Do I increase the amount of sourdough, like I increase the flour and water, or does the sourdough stay constant?
Use breadcalc.com and just multiply the recipe :)
Hey, so I have a conventional oven, and the roof of it has like a burner, so am I suppose to place it at the top with that being On?
Yeah
@@SimpleSourdough thanks alot
The pizza looks so good I'll try today إن شاء الله , but i don't have pizza steel any ideas ?
How long after feeding the starter did you add it to the recipe?
3 hours :-)
@@SimpleSourdough thank you!!
Awesome video, thanks for sharing. I will definitely try your recipe. Have you ever tried to add a little bit of whole wheat flour?
Thank you!
Yes we surely have :-) it gives a crunchy less spongy crust .
Interesting video. Is there any concrete reason why olive oil is not in the dough, like there was a reason why there was no autolyse?
Both can be used :)
Hallo Peter,
holst Du den Teig direkt vor dem Backen aus dem Kühlschrank, oder muss er erst eine Zeit lang bei Zimmertemperatur stehen? Danke!
Hello another question for you if not too much trouble. Can I use sourdough discard in this recipe? How would I adapt the recipe?
Use a bit less then :)
You say you run the fan....at 482F is using convection cook? Thanks!
Yes
Peter do you always colder ferment for 3 days?
No sometimes just 8-12h :)
Great tutorial ! I'm trying with 20% whole wheat and 80% bread flour, let's see !!!
Thank you so much! That'll work
When you rest the dough out or in the fridge , did you cover or leave opened to air ?
Just starting my Sourdough Pizza Making. Had a few challenges. THANK You for this excellent presentation. I now, have a better method. I am tempted to get a pizza steel, but have a stone that should work. Quick question - You said oven with "Fan ON" Is that what we call Convection setting in US?
Thanks, you inspire me. Do you run hands on classes?
Yes :-)
Doesn’t look like it matters but out of habit I try to keep the salt away from the Sourdough starter by mixing the salt with the flour before mixing the wet ingredients and all together. Thank you 🤙🤙
Hi can you cook pizza only top
Because i saw some other video that pizza cooked in the bottom last part
I guess it depends on how and where the oven heats the most, try it out and get to know your oven :)
Hallo Peter,
vielen Dank für Deine Videos.
Was für Gärbehältnisse benutzt Du zum Gären der Ballen, danke.
LG aus Deutschland/Hessen
How do You make and feed your starter? Thank you for your reply.Patricia
Hello P, Please see one of our first videos on the topic :)
My dough ended up very sticky, not forming a ball at all, although I added 3 tablespoons of flour. Any clue or advice for future attempts?
Better flour
Hello Peter, could you show how to make the pizza base without the electric mixer as I don’t have one…if possible by hand? Also thanks for the Danish seeded rye loaf , I make it every week , kind regards 🍀
Yes its very easy to make. Can be done by just mixing all ingredients :)
Hey Peter,
i want to make this Pizza. What Kind of Sour Dough Did you use. What Kind of Ratio? 100%water and 100% Flour?
Did you make a starter from the sour dough.
I have Never used sour dough before.
I you could help me
Yes!
Brilliant video
Thanks!
I really love your explanation, I just have one question: will it be ok to add a tablespoon of oil inside the dough? If so, when should it be added? at the same time when adding all the ingredients to the mixing bowl? Thank you!
I added 5 grams of oil to my dough. I mix everything then add the oil. The oil will help crisp the pizza.
Hi!
Caputo tipo 00 flour will be good?
Yes works well
Hello.Thank you for the recipe.It doesn't contain oil ?
It can be added
before they are cooked, how long at RT before the dough is ready for the sauce?
Man can not live off of bread alone, but I’m willing to try
Hej var kan jag köpa er bakmaskin. Tack för bra recept
Teddy Varmixer spincy.com
Love it!
Thanks!
Hey Peter already try doing a bigga with sourdough yeast ?
Yes works too :-)