I use a 25 year old sourdough starter in all my pizzas. I've made sourdough pizza but the BEST way to use it is as a fermentation additive. The flavor is 100x better than an overnight rise because there's much more fermented flavor, there are TONS of bubbles and holes because the starter and yeast compete, and you have pizza in 2.5 hours instead of 12. Plus, using the molasses darkens the dough a bit, causing a darker crust with more seared spots. It's the perfect pizza you need to try. Here's my recipe: 4 cups flour, 375ml water, 3/4 tsp yeast, 100 grams sourdough starter, just under 1/2tbsp molasses, 1tsp salt and 1tbsp olive oil. Mix and let rise for 1 hour. Divide into 2-3 parts depending on how many pizzas you want then fold each piece until the dough tears instead of stretching and form into balls. Let sit in the fridge, covered, for 1 hour. Remove and shape your pizza.
@@DKTD23 I use Creative Baker bread and pizza flour from Costco. It's got a nice high protein of 12.5 and for $15CAD a 10kg bag, the price can't be beat. It's not a particularly high end flour, but I've found it very consistent with great elasticity to the dough and would definitely recommend it.
Now this is something I gotta try! As a Dane I have a true soft spot for sour dough, I reckon this must be amazing! Having a slightly tangy dough must add something quite amazing to a Neapolitan style pizza. And this keeps reminding me how much I want a proper pizza oven (gas is plenty fine for me). Thanks for the recipe
While watching the part where you checked the crust...I made the "Oaaahhh"-Sound exactly in sync with you guys! 😆👍 It was pure joy watching that beautiful pizza being created from start to finish and the result looks absolutely amazing! "Perfetto!" Please keep up the great work! Greetings from Germany!🇩🇪✌️
This pizza was cooked to perfection and one of the most flavorful pizzas I've ever had 😋😍 Greetings from Italy my friend, thank you for uour support 🇮🇹
This looks great! Sourdough takes a little time to develop so I'll have to wait until next week but I've got Scamorza Affumicata , low-moisture Mozzarella, Spianata Calabrese, and Calabrian chilies ready to go!
I always love your pizza episodes! This sourdough pizza looks straight forward to do and is a reasonable hydration level for working with. Thanks for sharing! Do you have a suggestion for the pizza box you showed for holding the dough balls?
I like this video a lot. I make my sourdough bread for a long time now. I'm gonna try this recipe for my pizza dough. Thanks again for this great video
I just made the dough and came exactly how is in the video . grazie grazie❤..2 questions Vincenzos 1.the rest of the dough i can store them on the freezer? 2.and for the San marzano crushed tomatoes dont need the sofrito, celery, EVO and onion preparation?
Hey Vincenzo, would love to see you create a pizza with Einkorn sourdough and Fiuggi water. The high hydration and minerals in Fiuggi sound like they'd make an incredible high quality healthy pizza.
Hi mate glad you asked. We have been working on the book in the last 2 years and hoping to launch it in time for Christmas. Its taking a little bit of time but we are almost there
@@dorianleakey in the german definition it's not because pizza has yeast and Pinsa has sourdough and isn't always wheat flour. Pizza is mostly like a circle and Pinsa is an oval. Their is also a law about it idk why
I actually only know sourdough from baking bread and especially with rye flour. Pizza is new to me. But I'm happy to try it out. If you like to experiment with the topic of "pizza", you should work with barley (mixed with wheat). Barley was the bread grain par excellence in ancient Rome. Wiki: "Barley was the first grain grown on a large scale in Italy and was initially preferred to grain probably because of its great resistance and earlier ripeness." 👍👍
I think this recipe is great and beginner friendly. However I feel the 12 cold + 2 room temp is not enough. Maybe now as summer it will work haha but many times and climate will need more than 2 hours to raise. For me similar recipe worked well 24 hour room temp raising (16-18° at autumn, not in the room haha). Or if I add more sourdough can do in 12 hours room temp. With cooling down what is a great idea because it can help with timing, but next day the rising can be 2-8 hour also in my opinion. I think if the same recipe woul get less than 1g fresh yeast it would be better, because it would help the 12+2 hours timeframe more reliable and also for me pure sourdough is too crispy and chewy, yeast helps to make it crispy and lighter. Yesterday I baked yeast + pasta madre pizza I loved it much, for me pasta madre is the better home made yeast for pizza because even for longer fermentations getting acidic much later. ❤
Vincenzo please help me, in my country there are no italian tomatos, and the ones that grow here are very acidic, what can I do to make good pizza sauce?
This looks so good!! Now I have to make pizza soon. My dough is always sticking to my pizza peel and makes a mess when I try to put it into the oven. :(
What do you think of pizza al trancio? There is a place near me that specializes in it- they say it’s similar in style to what you would find in Genoa. I’ve been loving it! The crust is so light, airy, and crisp
I would like to do a recommendation. Can you cook a Timpano pasta dish? What do you think? I saw it first time in the movie BIG NIGHT. Should be super delicious, but never seen in Italy. Maybe it is too special…
@@vincenzosplate Thanks for the acknowledgment. Do you know this movie? You MUST watch it… Two Italian brothers open a restaurant in Amerika… they cook as they have been teached by their mother. A movie made for you… Greetings from Germany 🇩🇪
I’ve written this on your pasta pick video but not sure you’ll see it there. Can you do an update on the picking of pasta in the shops please? Now we can get bronze La Molisana, Pacificio Liguori and others now. Cucina Matese ..
If you don’t I’ll go out and break long pasta, add cream to carbonara, add oil to the pasta pot, add herbs and sugar with Worcestershire sauce to bolognaise ( pained me to spell it like that!)
Love the video vincenzo love your content your a amazing TH-camr I love watching your videos they are the greatest and the best and the coolest the sourdough bread pizza neapolitan looks so yummy and delicious im So going to make for my family and friends 😋 🤤 keep up the amazing content
11.13 Strangely enough, Americans call that... "pepperoni". Sometimes Americans give strange names to certain things. A spicy salami that is called "pepperoni". 🤦🏻♂️ 😀 By us in Italy peperoni are the bell peppers and not a salami.
Qui, a parte ovviamente all’impasto, la scamorza affumicata (oltre al salame) fa la differenza ! Dona alla pizza un gusto più specifico, aromatico, particolare. La mozzarella invece (a meno che non sia della mozzarella di bufala) non ti dà tutto questo.
Two ads-unskippable frigging ads 15 second long. Having ling ads doesn’t mean you’ll get made more. If that was the case everyone would be having 15 second ads. With unskippable ads 15 second long, makes me want to go watch something else or find the recipe else where.
Now you got me Vincenzo... all the pasta and trad pizzas looked fine, some of your recipes were downright delicious. But for me right here this is food porn territory. What a pizza, hey? what a pizza... The sound of that crust....cmon....the pizza is trying to seduce you.... With a proper salami or a peperoni none of this 2 cheese and a basil leaf stuff.... Its too good.
@@vincenzosplate I only have a bog standard electric convection oven. I might give it a go, I'll prob do a cheat one with a sour doe from a supermarket but keep everything else with the recipe. Just to get a cheat feel for all the other things... But yeah I'll put it in my "got nothin on time to cook" weekend recipes and will give it a go. I just don't think it will be as good because I am obviously not going to get the same crust and finish. If you got some pointers I'd appreciate it but even if it falls short I am thinking it would still be good.
Airy but dense. Dough looks terrible & not Neapolitan with plain flour. These comments giving you praise are from people with zero knowledge. Don't put out amateur food if you criticise everyone else. If you cooked this in a normal oven an even worse result.
Maybe the commenter is surrounded by sad, depressing pizza makers, but people with joy in their heart appreciate good sourdough. For anyone near SECT, the new wood fired sourdough pizza spot in New London (Diamond) is killer.
@@vincenzosplate like wise . But Napolitano don’t understand the way a coal oven works . The texture and flavor of the pizza that such oven gives is impossible for wood fire oven to do .
I use a 25 year old sourdough starter in all my pizzas. I've made sourdough pizza but the BEST way to use it is as a fermentation additive. The flavor is 100x better than an overnight rise because there's much more fermented flavor, there are TONS of bubbles and holes because the starter and yeast compete, and you have pizza in 2.5 hours instead of 12. Plus, using the molasses darkens the dough a bit, causing a darker crust with more seared spots. It's the perfect pizza you need to try. Here's my recipe: 4 cups flour, 375ml water, 3/4 tsp yeast, 100 grams sourdough starter, just under 1/2tbsp molasses, 1tsp salt and 1tbsp olive oil. Mix and let rise for 1 hour. Divide into 2-3 parts depending on how many pizzas you want then fold each piece until the dough tears instead of stretching and form into balls. Let sit in the fridge, covered, for 1 hour. Remove and shape your pizza.
Thank you 😊
It's old enough to buy alcohol!!!
Thanks for sharing❤
What type of flour are you using? Protein %, or W rating?
@@DKTD23 I use Creative Baker bread and pizza flour from Costco. It's got a nice high protein of 12.5 and for $15CAD a 10kg bag, the price can't be beat. It's not a particularly high end flour, but I've found it very consistent with great elasticity to the dough and would definitely recommend it.
A good pizza is life!
Thank you very much, Antony and Vincenzo, for sharing your video with us!
It's our pleasure my friend! I hope you enjoy this pizza as much as we did! 😊
Now this is something I gotta try! As a Dane I have a true soft spot for sour dough, I reckon this must be amazing! Having a slightly tangy dough must add something quite amazing to a Neapolitan style pizza. And this keeps reminding me how much I want a proper pizza oven (gas is plenty fine for me). Thanks for the recipe
You'll love it my friend! The sourdough adds a beautiful twist to the traditional pizza! I hope you give it a try 👨🍳🍕
Totally stealing this! My favourite style of pizza is capricciosa and I feel like the sourdough will compliment this perfectly.
I bet it will be an excellent combination of flavors! Let me know how it goes 😊
Oh Vincenzo, this pizza feels just perfect, the crust, the method, the ingredients... all perfect! Thank you!!!
It was divine, the ingredients used complimented each other so well. I highly recommend you give it a try🍕👨🍳
@@vincenzosplate I can only imagine.
While watching the part where you checked the crust...I made the "Oaaahhh"-Sound exactly in sync with you guys! 😆👍
It was pure joy watching that beautiful pizza being created from start to finish and the result looks absolutely amazing! "Perfetto!" Please keep up the great work! Greetings from Germany!🇩🇪✌️
This pizza was cooked to perfection and one of the most flavorful pizzas I've ever had 😋😍 Greetings from Italy my friend, thank you for uour support 🇮🇹
WOW! That looks delicious!!!!!!
It tasted even better 😍
Chef Vincenzo, that is impressive! Could I also add fresh basil to the pizza after it comes out of the oven? Keep up the great work, Chef! Bellisimo!
Why not! A bit if fresh basil makes everything taste better 🌿
This looks great! Sourdough takes a little time to develop so I'll have to wait until next week but I've got Scamorza Affumicata , low-moisture Mozzarella, Spianata Calabrese, and Calabrian chilies ready to go!
Next weekend will be delicious!! Happy cooking my friend and don't forget to let me know how this recipe will turn out for you 😁🍕
I grew up in the Boston area and asked my favorite pizza place (DePasquales) why their pizza was Sooo fuggin good … I was told it was the Scamorza… 😊.
It adds so much flavor! I hope this pizza recipe comes close in taste to what you've had! Happy cooking 👨🍳🍕
How does sourdough pizza compare to the usual pizza dough in taste and flavor? Why is it not more common?
I highly recommend you give it a try, you'll notice the difference! 😊
Great job Vincenzo this looks great. I just wish it was bigger. I could probably eat like 3 of these beautiful pizzas haha ❤
Hahaha everything in moderation my friend eventhough this pizza was truly amazing ❤
I always love your pizza episodes! This sourdough pizza looks straight forward to do and is a reasonable hydration level for working with. Thanks for sharing! Do you have a suggestion for the pizza box you showed for holding the dough balls?
As an home enthusiast pizza maker, this is absolutely God tier, cannot be matched pizza making. Genuinely blown away.
Happy to hear that you also love sourdough pizza 😊👨🍳🍕
Looks beautifull, have to try this! ❤
You must! I hope this video helps you to recreate the recipe😊🍕
video bellissimo👏
Grazie di cuore❤
I like this video a lot. I make my sourdough bread for a long time now. I'm gonna try this recipe for my pizza dough. Thanks again for this great video
You're welcome! I hope you enjoy this pizza as much as I did! 😊
Fantastico !!!!!!
Una pizza veramente deliziosa🍕👨🍳
I just made the dough and came exactly how is in the video .
grazie grazie❤..2 questions Vincenzos 1.the rest of the dough i can store them on the freezer? 2.and for the San marzano crushed tomatoes dont need the sofrito, celery, EVO and onion preparation?
Hey Vincenzo, would love to see you create a pizza with Einkorn sourdough and Fiuggi water. The high hydration and minerals in Fiuggi sound like they'd make an incredible high quality healthy pizza.
Thank you for the delicious idea you just gave me 😁
How about you try make "deep dish pizza", I think it will be a fun video
Excellent idea! Stay tuned for the video 😊
Perfection.
It truly was perfect🍕❤️
Wow. I wish I had one right now.🤤
It's time to start cooking! I hope you enjoy every delicious bite 😊
I can't be the only one who heard Vincenzo say "Hentai Container" 😂😂😂
🤣🤣🤣🤣🤣🤣🤣🤣🤣
Vanella pizzarella is terrific cheese. 👌🏼
So tasty!! 😋
Love the video ❤️
Happy to hear! Which recipe should I do next? 😁❤️🍕
I mean this one was truly cooked to perfection
Happy you liked it ❤
At what stage can I put some dough balls in the freezer for later thank you
Vincenzo you should do z cook book. Lot of interest in proper Italian food. It would sell well
Hi mate glad you asked. We have been working on the book in the last 2 years and hoping to launch it in time for Christmas. Its taking a little bit of time but we are almost there
@vincenzosplate I'm soo pleased. I'll definitely be up for buying one. Lovd your videos, and the passion you have for your food.
I love it so much. In germany we call it Pinsa because it's not a Pizza 😂❤
Eh? How is it not a pizza?
@@dorianleakey in the german definition it's not because pizza has yeast and Pinsa has sourdough and isn't always wheat flour. Pizza is mostly like a circle and Pinsa is an oval. Their is also a law about it idk why
Which toppings are your favorites for this pizza? 😊
@@vincenzosplate for pizza? Just tomato sauce, basil and when it's out of the oven buratta or straciatella! It's so delicious 😋
@@froggyfairy483 sourdough is just wild yeast rather than cultured.
I actually only know sourdough from baking bread and especially with rye flour. Pizza is new to me. But I'm happy to try it out. If you like to experiment with the topic of "pizza", you should work with barley (mixed with wheat). Barley was the bread grain par excellence in ancient Rome. Wiki: "Barley was the first grain grown on a large scale in Italy and was initially preferred to grain probably because of its great resistance and earlier ripeness." 👍👍
I highly recommend you give it a try, as a sourdough lover, I'm sure you'll enjoy this recipe 😊
Siete meravigliosi ambi due
Hi Vincenzo. Great video.
But can you tell me the difference between normal mozzarella and buffalo mozzarella?
Get in my belly! Awesome video on an awesome sourdough pizza!
Glad you liked it! 👨🍳🍕
I think this recipe is great and beginner friendly. However I feel the 12 cold + 2 room temp is not enough. Maybe now as summer it will work haha but many times and climate will need more than 2 hours to raise. For me similar recipe worked well 24 hour room temp raising (16-18° at autumn, not in the room haha). Or if I add more sourdough can do in 12 hours room temp. With cooling down what is a great idea because it can help with timing, but next day the rising can be 2-8 hour also in my opinion.
I think if the same recipe woul get less than 1g fresh yeast it would be better, because it would help the 12+2 hours timeframe more reliable and also for me pure sourdough is too crispy and chewy, yeast helps to make it crispy and lighter.
Yesterday I baked yeast + pasta madre pizza I loved it much, for me pasta madre is the better home made yeast for pizza because even for longer fermentations getting acidic much later. ❤
Thank you for sharing your opinion about this video! I love your passion for pizzas, keep it up! 👨🍳🍕
Vincenzo please help me, in my country there are no italian tomatos, and the ones that grow here are very acidic, what can I do to make good pizza sauce?
Bravo Vincenzo, fantastic ! 🎉
Thanks my friend! ❤
What temperature is the oven set to ?
This looks so good!! Now I have to make pizza soon. My dough is always sticking to my pizza peel and makes a mess when I try to put it into the oven. :(
You should try a bit senolina! It helps to stretch the dough and it doesn't get stuck! 😊
@@vincenzosplate Thank you!! Worked like magic, and so yummy! :)
Wow, what a fabulous pizza! That dough looks fantastic, and it was mesmerizing to watch the process👍😊
Glad to hear that you enjoyed this video! Will you give a try to the recipe? 😊
Looking forward to making this one in my Arc oven as well 🔥
You're in for a treat mate! Enjoy 😊
What do you think of pizza al trancio? There is a place near me that specializes in it- they say it’s similar in style to what you would find in Genoa. I’ve been loving it! The crust is so light, airy, and crisp
I love all kinds of Italian pizzas mate! It's hard to choose a favorite but I think Neapolitan pizza is a winner for me 👨🍳🍕
Grazie! I will try this soon!
Happy cooking mate! I hope you enjoy! 👨🍳🍕
Yum
It was divine 😍
I would like to do a recommendation. Can you cook a Timpano pasta dish? What do you think? I saw it first time in the movie BIG NIGHT. Should be super delicious, but never seen in Italy. Maybe it is too special…
Thanks for the idea you just gave me! Stay tuned 😁👨🍳
@@vincenzosplate Thanks for the acknowledgment. Do you know this movie? You MUST watch it… Two Italian brothers open a restaurant in Amerika… they cook as they have been teached by their mother. A movie made for you… Greetings from Germany 🇩🇪
I’ve written this on your pasta pick video but not sure you’ll see it there. Can you do an update on the picking of pasta in the shops please? Now we can get bronze La Molisana, Pacificio Liguori and others now. Cucina Matese ..
If you don’t I’ll go out and break long pasta, add cream to carbonara, add oil to the pasta pot, add herbs and sugar with Worcestershire sauce to bolognaise ( pained me to spell it like that!)
@@trevorcook4439😂😂😂 okay okay, I will do a video about the bronze versions just please don't add cream in carbonara
@@vincenzosplate I knew that would work! 😂😂
🤤🤤
🍕👨🍳
You don't put olive oil in the dough?
Beautiful looking pizza!! I could only imagine the way it tasted ❤
I hope you give a try to the recipe my friend! It tasted like heaven! 😊
Love the video vincenzo love your content your a amazing TH-camr I love watching your videos they are the greatest and the best and the coolest the sourdough bread pizza neapolitan looks so yummy and delicious im So going to make for my family and friends 😋 🤤 keep up the amazing content
Thank you so much for all the love and support my friend❤
dang i'm hungry now
That's a sign that you should make a Diavola pizza this weekend 🍕😁
This is Art, not "modern art", real Art, Beautiful !
Thank you! The chef did an amazing job 😊🍕👨🍳
!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!❤
❤❤❤
can you use yogurt? as a sour dough?
For best results I'd advice you to follow the recipe!
11.13 Strangely enough, Americans call that... "pepperoni". Sometimes Americans give strange names to certain things. A spicy salami that is called "pepperoni". 🤦🏻♂️ 😀 By us in Italy peperoni are the bell peppers and not a salami.
I don't hink that they use the same ingredients for their Pepperoni pizza 😅
Qui, a parte ovviamente all’impasto, la scamorza affumicata (oltre al salame) fa la differenza ! Dona alla pizza un gusto più specifico, aromatico, particolare. La mozzarella invece (a meno che non sia della mozzarella di bufala) non ti dà tutto questo.
Concordo pienamente! 👨🍳
Im proud of you
Thanks my friend! I appreciate the support❤
@@vincenzosplate you are humbel and wonderful person... I love you... Please share more about Napolitano pizzas... This is my life...
good stretch and fold but you didn't turn it, you folded the wrong side, you need to leave the top untouched
how does it compare to your pizza dough? You said you eat the ends because you make the best.
I enjoyed this one very much! 😊
🤤🤤🤤
😋😋😋
I wouldn’t eat that fancy flat bread if I was paid 😂😂😂 the papa John’s TH-camr got yawl beat 🤣🤣🤣
Don't knock it till you try it 😛
@@vincenzosplate idk I like to get full, idk if flat bread will do it but I will try it 😂💯💪🏾
🍕
❤🍕
For me its all about the crunch . The pie isn't fully cooked . The center is just set but not brown .
What is the pie here? 😅
Is this a sponsored video, since you present the cheese of the others hosts company so centrally?
I try to suggest the best ingredients and recipes to you guys!
8:35 i would imagine that all airtight containers will also be hair-tight, but not all hair-tight containers will be airtight....
😅😂
video idea: cazu mazu
React to HowToBasic’s pesto
Bottom needs more.
Trust me when I say that it was cooked to perfection!👨🍳🍕
Day 119-122 of asking Vincenzo to go to Mexico 🇲🇽
❤❤
Advertisement! This video wasn't about the sourdough but about selling cheese!
Advertisement!
Can I order 30 cm of that 🍕 take away please 😊
Hahah we have a Diavola pizza lover here! I wish I could send you one mate. It was the best I've ever had 🍕
Two ads-unskippable frigging ads 15 second long. Having ling ads doesn’t mean you’ll get made more. If that was the case everyone would be having 15 second ads.
With unskippable ads 15 second long, makes me want to go watch something else or find the recipe else where.
Every time I use sourdough my dough lost all gluten.
I hope this video helps you to make the perfect sourdough 😊
Now you got me Vincenzo... all the pasta and trad pizzas looked fine, some of your recipes were downright delicious. But for me right here this is food porn territory. What a pizza, hey? what a pizza... The sound of that crust....cmon....the pizza is trying to seduce you.... With a proper salami or a peperoni none of this 2 cheese and a basil leaf stuff.... Its too good.
Thrilled to hear that you enjoyed this video mate! Do you think you'll give a try to this recipe at home? 😁🍕
@@vincenzosplate I only have a bog standard electric convection oven. I might give it a go, I'll prob do a cheat one with a sour doe from a supermarket but keep everything else with the recipe. Just to get a cheat feel for all the other things... But yeah I'll put it in my "got nothin on time to cook" weekend recipes and will give it a go. I just don't think it will be as good because I am obviously not going to get the same crust and finish. If you got some pointers I'd appreciate it but even if it falls short I am thinking it would still be good.
Airy but dense. Dough looks terrible & not Neapolitan with plain flour. These comments giving you praise are from people with zero knowledge. Don't put out amateur food if you criticise everyone else. If you cooked this in a normal oven an even worse result.
Sourdough and pizza don't belong together 🚫
What
Why? Lol
Not every opinion matters... Sourdough pizza is delicious
Maybe the commenter is surrounded by sad, depressing pizza makers, but people with joy in their heart appreciate good sourdough. For anyone near SECT, the new wood fired sourdough pizza spot in New London (Diamond) is killer.
Don't knock it till you try it!
This pizza crust is as floppy as my gluteus maximus
😂😅
@@MrArthys you should do more RDLs with deficits
Pizza Napolitana 100% overrated . Even in Napoli . Great topping not so much texture of dough . CT & NY capital pizza of the world
Disagree, it is the best style. I eat all styles, but the only style that tastes so much better is Neopolitan.
Lol no
@@financial_age disagree
I strongly disagree but I respect your opinion!
@@vincenzosplate like wise . But Napolitano don’t understand the way a coal oven works . The texture and flavor of the pizza that such oven gives is impossible for wood fire oven to do .
LOVE IT BRO! Today im going to record a Guac Bacon Smash Burger for my cooking channel. 😁 @allinonewithrafy
Can’t wait to see bro! I subscribed
Ufff! 🔥
@@GOATED0846 stay tune! 🙏🏼 thank you!
Can't wait to check it out! Good luck😁
Vincenzo, I wish you had a Godfather shirt that said…..I’ll make you a pizza you can’t refuse.
Maybe add that to your shop? Just saying.
😎🤌🏻🤌🏻
Hahah excellent idea my friend! I will definitely make a shirt like that 😁