I just ran across your videos and admittedly am blown away by your abilities, casual but easy to grasp presentations and results. I have been on the sourdough train for about 5 years now and really love it. I have also been doing almost every type of pizza using sourdough as a base so very interested in trying this recipe out as a lighter Detroit style pizza. Keep it up and I’ll push all my friends to subscribe to your channel. You are awesome my friend.
Heyyyyy exvcellemn video ~ what is the brand of small/med size spiral mixer you have in the background? My pizza game is really taking off and I've out grown my kitchen aid mixer. Cheers Matthew ~
This is a great pizza dough! Could be a bit tricky to knead, I used the danish dough whisp in the first stages, before the folds, and it made things that much easier.
nice recipe, how would you scale this to have multiple dough balls ? How would you prep to make a few pans at a time? Would you preball them individually then place in fridge or would you bulk in fridge then divide on bake day?
Thank you. We do have a recipe for sourdough challah but I have not posted or shared it. I’m finishing a book manuscript and will start new videos in June, thanks for the idea!
Great recipe Matthew. Thanks so much. I've got some of the dough overnight in the fridge right now. Two questions: 1. Are you able to provide a rough estimate of the surface area of the pan you are using? (it will help me scale the recipe). 2. Curious about your temperature settings on your Pico -- do you have top and bottom at the same temp? Regarding "roman style" pizza, I am sure there are some Romans following your channel, but "pizza in teglia" is very common there -- literally "pizza in tray". Most commonly you buy it by weight -- they just cut off (with scissors) however much you like. I've seen those long thin trays a bit in restaurants but street vendors mostly have large large trays. Crust thickness varies but they tend to be a bit thicker than neopolitan pizze (and are certainly crustier -- cooked longer for sure). Grazie e buon appetito.
Thanks for watching! The pan is 20x60 cm Half Size (7.87x23.62 inches). I usually set top and bottom to 260°C/500°F for both top and bottom when I cook this one in the PICO. You can also do it in the home oven/convect at the same temp.
Hey thanks for watching. I divide them right at the end of bulk before I put them into the fridge. I find it easier to stretch and manage than to cut it the next day.
@@matthewjamesduffy great found it! Now another question about eggs… u ask for 4 medium eggs 191grams… but my 4 eggs went upto 220… would this make a big difference? Any ideas… would you actually discard some of the egg to get the exact weight? ..
@@markkevin7245 Heya! There are no eggs in this recipe so im not sure where you are getting the egg part from! Normally i just reduce the water a touch if this happens but again not sure which recipe you are referring to.
![SAFEPLANET - ดาวเคราะห์ [ THE PLANET ]](http://i.ytimg.com/vi/4X1XL3I_k3c/mqdefault.jpg)
Thanks chef.Marty here. Best video that you've ever made. really enjoyed watching.
Thank you for your kind words! I learn a bit every video I make and am always trying to get better.
I just ran across your videos and admittedly am blown away by your abilities, casual but easy to grasp presentations and results. I have been on the sourdough train for about 5 years now and really love it. I have also been doing almost every type of pizza using sourdough as a base so very interested in trying this recipe out as a lighter Detroit style pizza. Keep it up and I’ll push all my friends to subscribe to your channel. You are awesome my friend.
LOVE the music!!❤
cheers thank you!
Great recipe Matthew.❤
Cheers thank you!
thanks chef
always a pleasure to watch you work.
Cheers Donny, thanks for watching.
Wow! Look great... Can't wait to watch your video
Woot woot!
Thank you so much for this great recipe idea! Yum
Heyyyyy exvcellemn video ~ what is the brand of small/med size spiral mixer you have in the background? My pizza game is really taking off and I've out grown my kitchen aid mixer. Cheers Matthew ~
Great video
cheers!
This is a great pizza dough! Could be a bit tricky to knead, I used the danish dough whisp in the first stages, before the folds, and it made things that much easier.
Greta great video! Any advice or links on where to get that pan would be greatly appreciated!
Thanks for watching. They are from Lloyd pans!
nice recipe, how would you scale this to have multiple dough balls ? How would you prep to make a few pans at a time? Would you preball them individually then place in fridge or would you bulk in fridge then divide on bake day?
Thanks! Use the free excel to scale. Shape separate dough balls.
Thanks Duffy I was not letting my dough rest when stretching.....now I know!
Awesome look forward to seeing it!
ขอขอบคุณ thank for pretty recipe.
You and Juniper are adorable. And the recipe are the bomb 💣
Thanks for your kind words 😀
Love your videos!!! Any chance you have a recipe for sourdough challah bread with yudane? Would love a video on that.
Thank you. We do have a recipe for sourdough challah but I have not posted or shared it. I’m finishing a book manuscript and will start new videos in June, thanks for the idea!
@@matthewjamesduffy Yay! Looking forward to it. Amazing to hear about the book!!
Juniper, you are just too cute!
See in the next video👍
Great recipe Matthew. Thanks so much. I've got some of the dough overnight in the fridge right now. Two questions:
1. Are you able to provide a rough estimate of the surface area of the pan you are using? (it will help me scale the recipe).
2. Curious about your temperature settings on your Pico -- do you have top and bottom at the same temp?
Regarding "roman style" pizza, I am sure there are some Romans following your channel, but "pizza in teglia" is very common there -- literally "pizza in tray". Most commonly you buy it by weight -- they just cut off (with scissors) however much you like. I've seen those long thin trays a bit in restaurants but street vendors mostly have large large trays. Crust thickness varies but they tend to be a bit thicker than neopolitan pizze (and are certainly crustier -- cooked longer for sure).
Grazie e buon appetito.
Thanks for watching! The pan is 20x60 cm Half Size (7.87x23.62 inches). I usually set top and bottom to 260°C/500°F for both top and bottom when I cook this one in the PICO. You can also do it in the home oven/convect at the same temp.
@@matthewjamesduffy Thanks Matthew. Super helpful.
If you’re making a big batch at which point will you separate into dough balls, what would you change in the process.
Hey thanks for watching. I divide them right at the end of bulk before I put them into the fridge. I find it easier to stretch and manage than to cut it the next day.
Thanks for all your great advice, I really wanted to find out your sourdough doughnut recipe? Have you ever shared your recipe as they look fantastic
Thanks! Yes the recipe is on my site.
@@matthewjamesduffy great found it! Now another question about eggs… u ask for 4 medium eggs 191grams… but my 4 eggs went upto 220… would this make a big difference? Any ideas… would you actually discard some of the egg to get the exact weight? ..
@@markkevin7245 Heya! There are no eggs in this recipe so im not sure where you are getting the egg part from! Normally i just reduce the water a touch if this happens but again not sure which recipe you are referring to.
@@matthewjamesduffy the doughnut recipe
@@markkevin7245 ohhh haha gotcha, sorry I didn’t read the threAd. Yes just use the extra 30 g it will be fine.
Would you use cold water if mixing this dough in a spiral mixer ?
Colder yes. I would aim for a FDT of around 25°C
Question: I have dough mixed now bulking (9:00 am) if I wanted to bake today, just let bulk at room temp instead of fridge?
Yes. You can do that no problem.
You got an affiliate link for the pan in canada?
May I know where you got your small deck oven? Thank you!
For sure, its a Tom Chandley Pico Plus! Tell em I sent yah!
@@matthewjamesduffy thanks!
Great recipe and demonstration! Music kind of gave me a headache though.
Thank you. I am not a doctor but my wife always suggests Advil for headaches.
Fair enough, nice step by step walk through. @@matthewjamesduffy
Your daughter's very lucky.
The chef has all the high dollar equipment, but a 20 cent can opener..
It’s a Japanese can opener and it’s actually the best. Cost $20 not 20 cent 😉
How to store unfinished pizza?
Do you mean uneaten? If so, cover it in the fridge. I like to reheat it in the air fryer.
Promo*SM
😍👍👍👍❤️❤️❤️🇺🇦
Greta great video! Any advice or links on where to get that pan would be greatly appreciated!