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- เผยแพร่เมื่อ 22 พ.ค. 2024
- Want to learn how to make awesome sourdough pizza from start to finish? This how-to guide takes you through everything you need to know, from maintaining a sourdough starter to creating a tried-and-tested sourdough pizza dough, lead by sourdough expert, pro baker and Ooni lover, Bryan Ford of Artisan Bryan!
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Read the full guide: bit.ly/2OCJMOi
Ooni Ambassador Artisan Bryan - / artisanbryan
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This guy assumed you didn't know everything and thus gave you so much help information. Good job Sir.
I was just about to say he gave us so much information! I love it!
He has a cookbook coming out this week too. Look for it on Amazon! Artisan Bryan New World Sourdough.
He’s a natural teacher 👌
thank you so much for this video! I ve studied hours of pizzaiolo recipes but noone ever explained it that detailed and good!
I spend many (enjoyable) hours on TH-cam learning how to make dough, bread, pizza.
And what I really like is that the different videos are not only different -- they sometimes contradict each other when it comes to subtleties of the preferred techniques and tricks.
And what this means is that the end products differ. This is so fascinating, because they all come out good and often great.
I gained so much from this video. I always seem to learn something new. The presenter here shaped the dough balls in a way that seemed to be poetry in motion, a finger ballet.
Overall, excellent in all aspects, and one more video to add to my "library" and to review at some point.
Thank you to Bryan Ford who does a top notch job speaking and illustrating and putting life into the process, to the studio team, and to everyone at Ooni for a helpful video.
Thank you so much for your great feedback! All pizza is great and we love the little tweaks that each chef makes when they bake. The most important thing is that you have an awesome oven to cook in, just like Ooni ;)
I totally agree with Softwine Market about Bryan & the team's presentation. I enjoyed every second of it.
His love of what he does is beautifully portrayed through his unrushed, soothing voice, & all the remarkable detail.
What holds him above all others is the gentle way that he communicates with the dough & how he nurtures it through the whole process.
Please accept a big man-hung from this ol' Aussie.
Best wishes to you & those you love.
You explain everything so well!
Oh wow this video packs as much information as the pizza packs flavor well done! 💥💥🔥🔥 thank you so much !
The shaping he showed a little after the 15 minute mark was more informative than any other source I've seen or read.
Very well done Bryan. Great instructor!
best sourdough pizza video I've seen until now! Well done!
I just got a Ooni Fyra, and even though an experienced baker I only came for a sourdough pizza recipe, I'm leaving with so much more, thank you so much Brian, and Ooni!
One of the best tutorials. Thanks.
Good stuff! Thanks for this I wanted to add a sourdough pizza to my lineup
One of the most informative videos I have watched. Great job!
There's nice to have and there's need to have. I NEED this oven, NOW!
I love watching this video, everything is clear and well explained and I have tired it myself and it tasted amazing. Im waiting for delivery of my Ooni Koda 16 so the few months long delivery time will make me very impatient.
This is seriously amazing. Great video
Wonderful! Thank you!
Really helpful and explained without being over technical.
Thanks so much for the excellent tutorial!
Thank-you you explained so well.very informative.God bless
Nice job!! I will try this.
I loved the didactic and the way he shows every single important aspect of the process (specially on how to know when your dough has done with kneading).
Thank you very much!
Hey Leonardo! Thank you so much for your comment :) I'm glad you found the video helpful - here at HQ we're all a bit obsessed with sourdough at the moment so I hope you love it as much as we do! >GR
great video guide, thanks guys
Amazing, especially the dough making.
Great recipe! Professional dough explained in easy terms. It's also on the healthier side.
Thank you so much for the positive feedback 😊. We're all a wee bit sourdough obsessed at the moment and for good, delicious reasons 😉🍕 >GR
Great video Bryan
Excellent video, really inspired me to make my own. Thanks!
Just got an Ooni Koda a few weeks ago, I gotta go get a Sourdough starter going so I can try this recipe next week.
Great instruction!!! I'm just starting my sourdough pizza journey, and this was very helpful - thanks Ooni, and Bryan!!
Happy to know it was helpful! 🤩🍕
I accuse this man of having bacteria under us wedding ring *and mixing said bacteria* into the dough!!!!
Great intro Bryan, thanks
Gave a lot of good info
This was exactly what I was looking for. We love our Ooni and I wanted to use fresh milled flour and sourdough for the crust. Thank you for this great informative video.
We're glad the video helped! 💛
Thank you and keep the recipes using whole grains coming! Love it.
Genius 💯
Best video I have seen step by step, thank you. I use the same recipie but have never added whole grain flour into the mix. Will try yours next with a 72 hour fermentation. Awesome looking pizza and great instructor! Gratzi.
Glad you enjoyed it! >kb
Great video and very informative 👍
complimenti! gran bella pizza
Great content
This man is a keeper
Very well explained 👌
VERY helpful video- thank you!!
We are delighted that you think so! :)
Excellent video on using sourdough! It's delivered at a good pace, and easy to follow. The whole wheat and 24 hour bulk fermentation really make this crust delicious.
It was a 3 hour bulk fermentation ;)
I can see that he loves what he is doing, also how he handle the dough is just beautiful.
Did he put all the 11 in to the final mix?
@@hinakhalid9090 200g
excellent video. The kneading details and visuals were very helpful.
Thanks for the great feedback, we're delighted to hear that the video has helped! 💛
Nice one Bryan... Italian approved
Great video! tremendous amount of information.
Thanks Randy! >kb
holy shit brian good for you man. i bought a fyra for christmas and saw this recipe and had no idea you did this.
Very nice
You are awesome. Thankyou so much. That was fantastic.
Hello Nigel 🍕 Thanks for your lovely feedback ❤️
Excellent
Thank you!
Thank you
Sehr tolle Idee mit dem kleinen Anteil Vollkornmehl. Das werde ich mal versuchen. Vielen Dank für die tolle Präsentation mit angenehmem Ton und sympathischem Moderator. Ich lasse ein Abbo da
Great video
Thank you! 🙌
Can you link to these proofboxes? Tanks for a great video!
Hello Bryan I just bought an ooni pro because of you great job as always. I was wondering what do you think of the window Payne test with pizza dough my dough is not quite passing it
Very well done. I feel like I'm truly starting from scratch. I'm a good cook, but have very limited experience as a baker. But we all have to start somewhere. My family purchased a n Ooni oven. So, I'm looking forward to using it.
Thanks Mark!🍕❤️ Welcome to the Ooni family!
Thanks! Great video! Can you please advise if it is possible to cook this pizza in a cast iron skillet instead? And if so, should I cook it on the stove top first or straight into the oven?
First - awesome video tutorial. I have a starter for quite a few weeks that I have been feeding with pizza flour (not 00). I used that starter along with caputo 00 and KA whole wheat to make my levain. Was very active and more than doubled as expected. I used the 200g of that along with rest of ingredients and only difference in instructions was mine stayed in fridge for 48!hours. That’s said I liked the way it stretched and everything but cooked kinda “flat” and per my wife was “rubbery “. I wouldn’t say rubbery but far from crisp on the bottom. Is that the expected consistency or did I mess something up. Stone was 750°ish. And another at maybe 800°.
2:48 Here’s what you need.
Would add to play it back at 1.5x speed
that was the longest and boring-est video on pizza making.
Reminds me of that family guy skit where he whistles when he says his S’s. Great video
WoW!
Great teaching (and I'm a teacher!)
Easily the best pizza dough recipe I’ve seen - and that’s from a long-term Roccboxer
I have been following Bryan for a couple of years on Instagram. Today I bought a Koda!
right on!
This was awesome, thanks! Would love the oven too, but can’t afford it.... 😢😢😢
Great video. Very clearly put together and most of what he did and said was correct.
However please do t use all that flour during the mixing process and shaping, you don’t need it and this obviously changes the recipe as that amount can change depending on the person doing it. Just use a bakery scraper.
Great tutorial .. put your starter in the fridge and feed once a day if u are busy .. peace :)
Nice video. Suggestion....to avoid a blow up with the sourdough levin, please undo the jar lid and band so the levin can rise and not be under pressure to blow the lid off the jar.
Thanks for the tip! 😎
What brand sour dough starter do you recommend?
Awesome job, I have a question ¿ what temperature do you bake the pizza ?
Thanks
Anywhere from 400˚C (752˚F) and upwards is great for Neapolitan pizza and that's why you need an Ooni oven :)
Wonderful video and a great instructor that loves deeply what he does. I have seen it more than 10 times and I decided to test this recipe. Have not used sourdough before, so I would like to ask if the suggested portions of sourdough mother starter and levain mix change somehow if someone decides to ct more or less than 24 hours on fridge, since the sourdough is somehow fermented (like biga?)
Great video. I wonder if there is a difference in doing a longer bulk ferment (ie 24 hrs) in the fridge then a shorter prove with the dough balls at room temperature (ie 3 hrs). I normally do it this way round with regular pizza dough, so assume it would work with sourdough pizza dough too. The main reason is - I find it easy to find space in the fridge for the bulk ferment, than I do to find space for the dough balls in a proving tray.
Hey Ben! There is no right or wrong way, both should give similar results. We recommend doing what works best for you. Although cold-proofing for a longer bulk ferment arguably helps the dough to develop a complex structure within the crusts!
@@Oonihq Great thanks!
Could I ask: I see a lot of the recipes having us decide the dough before retarding it in the fridge. Is it better to do that over keeping the dough whole and dividing out of the fridge and letting it sit for two hours...?
Thanks for the clear explanation! I'm going to take this process and do ALL whole grain sourdough pizza crust. Wish me luck. It make take longer to ferment is my guess...got any advice?
Share with us how it goes! Whole wheat flour will ferment faster than a white flour. Whole wheat will have more nutrients for the yeast to snack on! We recommend keeping an eye on it to prevent an over proof. We hope this helps 💛
How long should you bake in a home oven?
thanks for the great instruction!!
so its fine to use these ovens indoor? because i think i read, that its only for outdoor use?
Hey there! We're happy to know that the video helped you out :)
As for your question - all of our ovens are certified for outdoor use only. We apologise if this isn't the most welcome news, but this is purely for safety reasons!
Great video and instruction Chef!! Where can I buy sourdough starter?
You can often ask a local bakery to have some of theirs, or you can also start one from scratch.To make a sourdough starter, all you need is flour and water.
Here are our top tips on how to make and maintain a starter: ooni.com/blogs/recipes/how-to-make-and-maintain-a-sourdough-starter
Hiya. Is it ok to keep the dough for cold fermentation in the fridge for longer than 24h like some people recommending with classic pizza dough? Thank you for this amazing video!
You certainly can! Experiment to see what results you like the best with your own sourdough 🍕 A longer prove might be a little more challenging to work with, but some find even better flavour and more air in the crust - see how it goes!
Ok this guy knows his stuff! 👍🏻
But how do you get your mature starter???
I am willing to give that method a try although I seem to get pretty much identical results with my 48-hour direct dough... (Proportions 1750/1000/45/3 - 3 hour bulk ferment at RT, then ball, then refrigerate)
Great video overall.
3 tiny things about the video though :
- A neapolitan pizza isn’t that small! You need to do a final stretch on the peel. If I had a Ooni Pro instead of my 2S, I’d make massive ones.
- By the way this pizza is too crunchy to be called neapolitan, the tip needs to slouch a little.
- You might wanna check Vito Iacopelli’s method for balling and stretching : his channel is a goldmine!
fredichon love Vito’s channel! He’s a guru :)
@The Clintidote where do you get your Ischia culture? I've been searching for some
Fantastic video guys. I have a question. I would like to use sourdough for my pizza business but not sure how to scale up the amounts. Are there bakers percentages for a sourdough pizza recipe? Thanks
Hey Barny!
Thanks for checking out our video 🍕🔥 Our awesome sourdough recipe makes four 14" pizzas. Simply scale this recipe up to suit your restaurant needs 😉. You can find the full recipe here:
uk.ooni.com/blogs/recipes/sourdough-pizza-dough?_pos=2&_sid=8b128eb5f&_ss=r
Happy ooni-ing! >GR
Really great video. Very helpful. I found my dough was really sticky. I had to add more flour whilst kneading. I didn’t use any brown flour in the recipe. Would this be the issue?
Wholewheat flour absorbs more water, which does make dough less sticky. If using only 00 flour you find dough too sticky, it's ok to add more flour while kneading.
Thanks :)
What is name of plastic proofed and who sells them
Thx
Don’t add too much flour! A sticky dough is hard to work, use a bench scraper if you have to...the wetter the better...
Is that a ooni pro with a one piece stone ?
great video, thanks. I am using your recipe and technique. I have a pizza stone in the oven...i will ensure its hot hot before placing pizza in there. Generally speaking...how long does your take in the Ooni at 500 degrees?
Thanks!! Around 15 mins! 🍕❤️
@@Oonihq ...Had one lastnight. it was absolutely fantastic!!! .only one problem...the pizza stone under it, split in the oven ..weird. I have no idea why. cheers
Get in touch with our Customer Support Team and they will be able to support you support.ooni.com/support/home ❤️🍕
great video. It seems like the hydration level is high for a high temperature oven??
High hydration dough often works great at super high temperatures! Find a balance which works best for you and your sourdough. Hydration percentages which work well in an Ooni can vary between 60-70% and higher, depending on how you like your pizza!
love it thank u, jeeeeeees you sound so like matthew mcconaughey 😁
It make take some time, but I WILL own an Ooni in the future!!!!!!!!!
Meanwhile, stay tuned here for more cool recipes and tips ❤️🍕
Great tutorial there! Really well explained, great job! Was just wondering, could you freeze half of the dough ball at shaping step for later on? Once frozen are they still giving great results? Thank you very much :)
It is totally fine to prep your dough balls and then pop them in the freezer for a later date! 🙌 Always make sure you take them out in time - it is super important to use room temperature dough balls when prepping the perfect pizza! 😊 >JM
Comment from an amateur here - due to the work involved, I make 10 dough balls at a time, and usually bake off 2-3 right away, then individually bag the remainders and freeze. When needed, I let them thaw in the refrigerator, then take them out and let them puff a bit at room temp before forming. The result is about 90% the quality of doing it straightaway.
Kevin Kelly thanks for the input :) will definitely do a good batch like that of they work well!
@@j-fquevillon8134 - so cool - I looked at your profile, and your music - my son is in a prog metal band out of Knoxville, TN, just starting up - I'm going to forward him some of your stuff - looks like the kind of thing he would like! Small world, right?
Kevin Kelly haha Yeap indeed! Great food and great music that’s what matters :) tell him to look at our Facebook page “Eon Collide” pretty sure he is going to love it. Cheers
If you are short for time, is the 24 hour cold fermentation necessary? Can you substitute for say, 12 hours in the fridge and a extended time at room temp before the oven? Thanks
Thomas Cullinane Hey Thomas, I usually do a 24 hour warm proof for my sourdough but it could be sped up by increasing the amount of started used and proofing in a warmer space.
Is thebtaste differs when i am using instant yeast.. Do you advice using the natural yeast?!!! Will i see the result like the biga recepie?!
Hello 🍕This comes down to personal preference. Experiment! Here the Biga recipe: ooni.com/blogs/recipes/100-biga
Perfect pizza. How old was that levain?
Hello 🍕Here you can find all you need to know about sourdough pizza ooni.com/blogs/recipes/sourdough-pizza-dough ❤️🍕
F.
Great vid and explanation 👍
In my view, I think you used a bit much extra flour when kneading. Enough to great alter the hydration level. Was that taken into account with the initial flour amounts?
I think if you want to use so much flour, you should take the total flour you'll use for the dough, take 50 gram off and set that aside, and let that work itself in while kneading to avoid greatly reducing hydration level and for consistency
Thanks for your feedback and suggestion 🍕👨🍳❤️
how much height for the levain rise ? what size jar do you use ? if you use a stand mixer how long do you knead it ?
If you're using a stand mixer, you will want to knead your dough on its lowest setting for 10-15 minutes, or until you've developed a strong gluten structure.
We love using a tall mason jar like this one for our levain mix: amzn.to/3MVAKXg
You can expect your mix to double in size in about four hours (varies depending on temperature of kitchen/cooking setting). 🍕
Can I use this recipe to bake in an electric home oven too? Thanking you
Yeah of course! This will be delicious in any oven but even better in Ooni :) >gr
Nah, you’d wanna make sure to add tootsie rolls to the dough for use in a home oven.
I appreciate you saying that it’s ok to use our mixers! I have bad wrists. And that it shouldn’t be so sticky’s. How long would you say to knead by mixer? Great info! Thank you!
Hello Jacqueline 🍕 you're welcome ❤️ To answer your question, you can knead the dough using a stand mixer - mix the dough on low speed for 10-15 minutes, then at a higher speed for 5-10 minutes. For more info, read the full recipe here: ooni.com/blogs/recipes/sourdough-pizza-dough . Hope this helps 🤩🍕
Can you just use all 00 flour and nix the whole grain for this recipe to work?
That is my question too!@@billbleham3267
Interesting - your pizza was slightly square, does that help the cook with the L shaped burners? Otherwise I'm hungry. ☺
I've just tried this recipe a couple of times and the flavour of the dough is great however I am strugling to get my pizzas any bigger than 9 inches, any tip or advice on that?
Hey there! So glad to hear you love the flavour of our sourdough recipe 😊. Practice makes perfect when it comes to stretching dough! The best place to check out our top dough stretching tips is to check out our video here: th-cam.com/video/Z5maw73os-w/w-d-xo.html
Happy ooni-ing 🍕🔥 >GR
We have used this recipe consistently for awesome dough! One question...can the dough over-proof in the bulk fermentation stage? We have a colder kitchen (winter weather) and it always needs more time to ferment than the suggested time--and sometimes I get back to it and it's huge! It seems fine when I dump it out to divide though, perhaps a bit more sticky...results are still perfect. Just curious. Thanks!!
the best way to keep a strong sourdough is create a mother sourdough and when its strong enough make dough with it and then take a bit from the dough 25 to 50grams and put it in the fridge... it stores for about 14 days safely and when u need it u just feed it and let it rest in a warm but not hot place over night.
weir do thanks, but my comment is geared to bulk fermentation stage at 12:24 into video! (My base "mother" sourdough starter is so strong & thriving I named it Bamm Bamm!) I just made my levain for this week's dough batch and will keep a closer eye on it so that the next phase of bulk fermentation later today doesn't quadruple in size 😉
I'm in a cold climate. I put it in the oven with the light on for bulk fermenting.
Do I need to cold prove the dough, or could I do it at room temperature for a shorter period?
You don't need to cold prove! Download our App for full instructions and versatility for your dough :)
Just curious, what is the reason for 40% starter? That seems quite a lot.