Being from the northwest corner of the US, your use of the word 'supper' for 'dinner' made me smile (affectionately, of course). As a person who is gluten sensitive and unable to eat most breads, I appreciate your use of the long fermentation process. Breaking down of the gluten through this process makes it suitable for me to eat.
Your demonstration and explanation is ALWSYS so clear! Please ignore the haters comments. They are not worthy to even pay attention to! I love your videos and I’ve learned a lot from you. Thank you!
Your pans look like mine it’s called seasoning. Just like cast iron. My grandma said you could tell how good a cook someone is by her pans. She would say you’re a good cook.
I am new to sourdough and I made your recipe today! My family loved it! I did two medium size pizzas. Thank you for sharing your recipes with us. I have also done your regular sourdough bread and the one with cheese! Huge success! I can’t wait to try your other sourdough recipes! Thank you for your very clear explanations! Greetings from New Jersey!
This looks great! I haven't tried my hand at sourdough yet but I used to make pizza dough all the time with my breadmaker. I would divide my recipe into fourths (or more depending how much your recipe makes) and put them into cake pans for the second rise. I would let them sit all afternoon, covered, until we were ready for them. Then everyone had their own personal sized pan pizza to top any way they want.
@@DesertHavaGarden Actually, not so good! :) I'm confused about what happens after the 6 hours of resting in the bread machine. I turned it back on for another 30 mins of mixing because i thought that's what you did? But mine just turned all slopping and runny after mixing... Should i have rolled it out at that point instead? I was able to just pour it onto the pizza stone and we still ate pizza that night, but it was pretty thick and bread-like! Thanks.
That’s a total bummer! I do mix in the machine after the 6 hour rest. If you find it runny or too sticky at that point, add more flour to make it form a dough. You should have a nice elastic dough to roll out onto the pan. Better luck next time!
Thank you for the tutorial . I made your simple sourdough recipe. It was delicious ! But I don’t think the salt fully dissolved . Do you have any advice?
My bread machine like yours is arriving today! I plan to try your recipes, especially the sourdough recipes, so please keep them coming! You make it look so easy and it always looks so good but I know it's still work.
I do not mind the stains on your stoneware items at all! While I was in a local hospital recovering from an auto accident and subsequent stroke family members moved into my home and sold all of my cooking ware stonewares for their own pockets!
As a thought, listen or not. Mushrooms/Onions/ Pineapple/ Peppers, add alot of water to a pizza. This can end up being a very soggy pizza. Also any meat you add will add alot of fat. Simple trick to alleviate this, is to put your ingredients sandwiched between two pieces of paper towel and a microwaveable plate on bottom and on top of the ingredients and Microwave it. For meat roughly 45 seconds on high, and for veggies roughly 30 seconds. I hope you understand what I am saying LOL
making this now, second try as first one as I put back in to knead inn bread machine after rising 6 hrs., it got gooey. never said how long to knead second time, not good. so I am taking out and punching down and rolling myself to prepare to roll out on stone. she mentioned oil but not in recipe so I added 2 T. oil
Being from the northwest corner of the US, your use of the word 'supper' for 'dinner' made me smile (affectionately, of course).
As a person who is gluten sensitive and unable to eat most breads, I appreciate your use of the long fermentation process. Breaking down of the gluten through this process makes it suitable for me to eat.
I live in NE we have supper too.
Your demonstration and explanation is ALWSYS so clear! Please ignore the haters comments. They are not worthy to even pay attention to! I love your videos and I’ve learned a lot from you. Thank you!
Xia W So glad to be helpful!
Thank you so much! I love your stoneware pizza sheet!
Your recipe is awesome I just wanted to leave one tip. If you allow the dough to rest a bit it will not be so tough to roll out.
Thank you!
Your pans look like mine it’s called seasoning. Just like cast iron. My grandma said you could tell how good a cook someone is by her pans. She would say you’re a good cook.
WOW!!!! THANK YOU YOUNG LADY!!!
I am new to sourdough and I made your recipe today! My family loved it! I did two medium size pizzas. Thank you for sharing your recipes with us. I have also done your regular sourdough bread and the one with cheese! Huge success! I can’t wait to try your other sourdough recipes! Thank you for your very clear explanations! Greetings from New Jersey!
Excellent news! Thank you for sharing! 🎉
Thanks for the Pizza recipe. Bob S in New Zealand
This looks great! I haven't tried my hand at sourdough yet but I used to make pizza dough all the time with my breadmaker. I would divide my recipe into fourths (or more depending how much your recipe makes) and put them into cake pans for the second rise. I would let them sit all afternoon, covered, until we were ready for them. Then everyone had their own personal sized pan pizza to top any way they want.
Linda Keeler That is an excellent idea!
this is an awesome recipe, thank you!
omg it takes only 5 min work with hands, i love it
I'm making this tomorrow, thanks for sharing your recipe!
You’ll have to let me know how it turns out!
@@DesertHavaGarden Actually, not so good! :) I'm confused about what happens after the 6 hours of resting in the bread machine. I turned it back on for another 30 mins of mixing because i thought that's what you did? But mine just turned all slopping and runny after mixing... Should i have rolled it out at that point instead? I was able to just pour it onto the pizza stone and we still ate pizza that night, but it was pretty thick and bread-like! Thanks.
That’s a total bummer! I do mix in the machine after the 6 hour rest. If you find it runny or too sticky at that point, add more flour to make it form a dough. You should have a nice elastic dough to roll out onto the pan. Better luck next time!
@@DesertHavaGarden Thank you, trying again this Friday! Keep your sourdough videos coming :)
I'm definitely gonna make this!
Let me know how you like it!
HeadsUP! Put the paddle in the pan after washing it.
Yummy. Very impressive.
Thank you for watching!
Thank you for the tutorial . I made your simple sourdough recipe. It was delicious ! But I don’t think the salt fully dissolved . Do you have any advice?
My bread machine like yours is arriving today! I plan to try your recipes, especially the sourdough recipes, so please keep them coming! You make it look so easy and it always looks so good but I know it's still work.
Let me know how it works for you!
Can half be put in the freezer or fridge for the next day
If it is for the next day, put it in the fridge. If you want to save it for a much later time, put it in the freezer in a ziplock.
What can I substitute for honey. I live in Newfoundland Canada and it is so expensive here
I do not mind the stains on your stoneware items at all! While I was in a local hospital recovering from an auto accident and subsequent stroke family members moved into my home and sold all of my cooking ware stonewares for their own pockets!
That is so sad! 😒
Is it possible to cut the recipe in half for 1 pizza dough. I live alone so big recipes are too much. Thank you.
Absolutely! Just halve everything.
9:36 that is so cute
As a thought, listen or not. Mushrooms/Onions/ Pineapple/ Peppers, add alot of water to a pizza. This can end up being a very soggy pizza. Also any meat you add will add alot of fat. Simple trick to alleviate this, is to put your ingredients sandwiched between two pieces of paper towel and a microwaveable plate on bottom and on top of the ingredients and Microwave it. For meat roughly 45 seconds on high, and for veggies roughly 30 seconds. I hope you understand what I am saying LOL
does this have to be freshly fed sourdough starter?
No, the starter should have been fed 6 or more hours prior to making the dough.
You are without a doubt my second choice wife :) x
Colin Malcolm 🤣
Can you freeze till your ready to use?
Yes, you can freeze the dough. It would be better to par bake it prior to freezing.
Desert Hava Garden I froze the dough balls . I use to par bake and don’t like it. Will see how this works out lol
Let me know!
have you ever tried this in wood fire if so how was it
I have not because I don’t have access to one, but I’m sure it is amazing! Sourdough is a strong dough that would hold up well to the open flame.
well i will have to give it a go when I finish making my first sourdough starter
Let me know how it turns out!
making this now, second try as first one as I put back in to knead inn bread machine after rising 6 hrs., it got gooey. never said how long to knead second time, not good. so I am taking out and punching down and rolling myself to prepare to roll out on stone. she mentioned oil but not in recipe so I added 2 T. oil
The second time you just knead long enough to punch it down and work it into a smooth dough so you can roll it out.
I am told the dough needs to rest covered with a bowl for 20 min to relax the gluten
We’re in the heck did she get real salt at????🤦♀️