this recipe looks so much better than other sour dough recipe on the youtube. I have been making pizza by following some one and result was so so for all the time. Finally, I got this recipe. thank you a lot.
Hey there, I just discovered your channel. I'm a pizza hobbiest that is starting to do events. Love your channel. I'm constantly tweaking my sourdough recipe. Also I love to cook and love love italian food. Your videos are simple, informative and not all about you. Thank you!
Thanks for excellent recipe. This dough can stay in the fridge and still be good to bake pizza after 5-6 days of cold fermentation. I used different recipe with a bit of olive oil but switched to this one as this dough is more airy and not as dense as the one with olive oil.
This is my go to recipe. Just baked for the first time using ooni koda 2 max and made the delicious pizza. I didn't proof them overnight, just a few hours on the counter because i am impatient. I imagine the extra time proofing in the fridge would make it easy better. Also i used all purpose flour in case anyone is wondering if they can, just decrease amount of water by like 5-10g
Thank you bro! This is a killer recipe and technique. Was looking for a good dough to recreate my favorite vegan pizza and this really hits the spot. Eventually I would like to up the hydration but this worked great as a beginner friendly dough. Cheers!
Superb video, thank you so much. Just got a Cozze 13" Electric pizza oven and I'm looking to perfect my recipe for the dough. @5:42 the way you stabbed the cornicione got me laughing out loud
Julian amazing recipe and techniques of combining the sourdough and flour and autolyse, etc. Would appreciate , at some point a video on your technique of stretching a pizza dough ball, as that is also super key in forming an even thickness pizza. Also would like to see a video of how you control the flame in the Roccbox or Ooni to cook a Neopolitan or any pizza. TY again.
@ another question When you calculate the percentage of poolish it is based on the total weight of the recipe or the total flour. And if you discount that 50/50 of the total water and flour. No one explains this on TH-cam. I hope you make a video explaining it, it will be very useful.
Do you prefer the flavor profile of this pizza or the poolish recipe one? Edit: also, do you always use 20% starter or have you played around with 5-15%?
Hi, what kind of flour is better for that long fermentation? I see 12g protein flours made of soft wheat\ 14-15 g protein ones soft wheat or sometimes 14 g but hard wheat types. all af them can be marketed as pizza flours too :D That would you say?
Great video! Thanks for sharing. How many hours do you think it would take if the whole process (bulk ferment, time in dough balls) was all room temperature and your average room temperature was around 72-73 degrees F? Thanks.
I would mix the dough by hand, rest for 30 min. Stretch and fold. Rest another 30 min. Stretch and fold again. Rest room temperature 12 hours. Then ball them up and refrigerate overnight.You need your bulk ferment to visually double in size! Hope this helps.
After about 12 hours (or when you see double in size on the bulk ferment), if you continued with room temp ferment in dough balls (and skipped the fridge), how many more hours would you think until the dough balls are ready? Or is it a matter of when you see that the dough balls are visually puffed up? Thanks. @@julian_sisofo
if you are mixing the dough by hand, its better to do an autolyse. this is when i mix only the flour and water together to hydrate first. it will make your dough stronger
@@julian_sisofo thanks! but can you not do that also with the dry yeast as well, i mean mixing flour water salt and the mother yeast and let autolysis happen. What is teh advantage of adding the mother yeast after the first autolysis?
All sourdough pizzas I have tried have beautiful rises, like in your vid, but are not crunchy on the edges. Bit chewy, unlike the pizza dough from poolish. Looks like yours isn't crunchy either. I always wanted to make it work, because I always have a sourdough starter in my fridge. It would be much easier than to get fresh yeast.
If using a dough machine, can I skip the stretch and folds and start with the 1h + 3h bulk fermentation at rt? Thanks for the recipe, looking forward to try it out myself :)
Using hours might give different results depending on how active the starter is and the ambient temperature. Do you have any other signs you are looking for to tell if it ready for the next step? Volume increase etc?
Thanks for this - turned out great. Have a question - if i wanted to double this recipe, do i scale up the amount the sourdough accordingly? Meaning, use 180 grams, or do i keep the amount of sourdough relatively constant?
Hey bro I followed your recipe precisely even using same brand of flour and dough seems a lot wetter and stickier than your looks and does not look quite as smooth in texture as yours even after the 3rd stretch before refrigeration stage do you have any tips to maybe resolve this I will continue the process regardless and see what the final result is like I tried your Biga recipe btw it was superb 👌
What do you class as room temperature please? Also I live in an area of very high humidity. Does this change anything? Loved the video, ThankYou just subscribed. I’ve kept the sourdough alive for 4 years but I’m an utter klutz making anything with it … 🤦🏻♀️
man, that was amazing. love it. curious about how you make your tomato sauce, if you would be so kind as to instruct. also, how do you like your gozney?
i have a video explaining my tomato sauce recipe. "how to make pizza sauce" and i love the roccbox - best pizza naples style at home or even anywhere... its portable!
What's the thought process on degassing the sourdough dough when you don't do it on your others? I've never really nailed sourdough pizza and wondering if degassing could be my missing link.
degassing gets rid of unwanted, thin air bubbles when stretching. i do this to prevent the dough from having holes or thin spots when pressing out the pizza.
Hey great video very easy to follow 👍👍👍 The last part when you put in fridge for up to 24 hours is this necessary ? Or can you just simply leave it at room temperature for longer ? Thanks
Okay question for you. If I were to want to do a longer cold ferment with this, say 72 hours. Would I scale the starter percentage down from 20% to around the 5-10%?
this recipe looks so much better than other sour dough recipe on the youtube. I have been making pizza by following some one and result was so so for all the time. Finally, I got this recipe. thank you a lot.
Smart easy instruction to make and follow. Much appreciated.
Looks absolutely amazing. I will have to try this recipe 🍕🍕
Hope you enjoy
Hey there, I just discovered your channel. I'm a pizza hobbiest that is starting to do events. Love your channel. I'm constantly tweaking my sourdough recipe. Also I love to cook and love love italian food. Your videos are simple, informative and not all about you. Thank you!
Thanks for excellent recipe. This dough can stay in the fridge and still be good to bake pizza after 5-6 days of cold fermentation. I used different recipe with a bit of olive oil but switched to this one as this dough is more airy and not as dense as the one with olive oil.
This is my go to recipe. Just baked for the first time using ooni koda 2 max and made the delicious pizza. I didn't proof them overnight, just a few hours on the counter because i am impatient. I imagine the extra time proofing in the fridge would make it easy better.
Also i used all purpose flour in case anyone is wondering if they can, just decrease amount of water by like 5-10g
Stumbled onto this. Good video man! Like the idea of using the glass top as a prep surface smart!
this looks amazing! Will try it for my next pizza session!
Thank you bro! This is a killer recipe and technique. Was looking for a good dough to recreate my favorite vegan pizza and this really hits the spot. Eventually I would like to up the hydration but this worked great as a beginner friendly dough. Cheers!
Superb video, thank you so much. Just got a Cozze 13" Electric pizza oven and I'm looking to perfect my recipe for the dough.
@5:42 the way you stabbed the cornicione got me laughing out loud
Hey great recipe! I have a question though, what temp water do you use?
Julian amazing recipe and techniques of combining the sourdough and flour and autolyse, etc. Would appreciate , at some point a video on your technique of stretching a pizza dough ball, as that is also super key in forming an even thickness pizza. Also would like to see a video of how you control the flame in the Roccbox or Ooni to cook a Neopolitan or any pizza. TY again.
Thank you for these great suggestions! I will definitely keep this in mind for my near future videos!
Quite well done.
ok... you NAILED it!!
Excellent recipe. Thank you!
so i need to do the second overnight period in the fridge or can it be cooked from there?
you can allow the dough to double in size and it will be ready to bake instead of the overnight ferment in the fridge
Thanks for sharing
How much percentage of sourdough you use for your recipe. I want to do it in bigger quantity
20%! around 7-8 hour room ferment
@ another question
When you calculate the percentage of poolish it is based on the total weight of the recipe or the total flour. And if you discount that 50/50 of the total water and flour. No one explains this on TH-cam. I hope you make a video explaining it, it will be very useful.
was thinking about trying sourdough NY pizza. will it be as crispy as the regular yeast ny pizza? will it taste better?
sourdough has a an inferior texture and flavor to me and its super hard to control fermentation
Hi do you use lievito madre?
its lievito madre liquido
Do you prefer the flavor profile of this pizza or the poolish recipe one?
Edit: also, do you always use 20% starter or have you played around with 5-15%?
i prefer the poolish recipe. ive tried lower percentages. it takes very long to rise - not much of a difference.
Hi…. On your sourdough, is that a true 7 day starter or 24-48 hours?
my sourdough is around 5-6 years old. check out my instagram @juliansisofo to learn how i make my sourdough starter using fruit
@@julian_sisofo Thanks for your videos! Could you make a video about your sourdough starter here?
@@julian_sisofo I can't find it.
Hi, what kind of flour is better for that long fermentation?
I see 12g protein flours made of soft wheat\ 14-15 g protein ones soft wheat or sometimes 14 g but hard wheat types.
all af them can be marketed as pizza flours too :D
That would you say?
i use the normal 12g protein soft wheat Caputo Blue Pizzeria 00
my pizza always comes out tender and crispy
Great video! Thanks for sharing. How many hours do you think it would take if the whole process (bulk ferment, time in dough balls) was all room temperature and your average room temperature was around 72-73 degrees F? Thanks.
total 8 hours
5 hours bulk 3 hours balls
@@julian_sisofothanks for the reply, Julian!!
Can you use the same day after balling, or does it need the overnight in the fridge?
you can use it the same day, yes!
After you shape the balls and you want to use it the same day, how long should you wait? 1.5hrs covered at room temp? Thanks in advance.
Hello thanks for the recipe ! Does it matter what flour is used to feed the starter ? What is the hydration of the starter ?
flour doesnt matter. any white , wheat flour. hydration is about 90-100%
@@julian_sisofo thanks a lot, I need to try this
Thanks Julian, another amazing recipe. How would you adjust timing if using only 5% sourdough starter?
I would mix the dough by hand, rest for 30 min. Stretch and fold. Rest another 30 min. Stretch and fold again. Rest room temperature 12 hours. Then ball them up and refrigerate overnight.You need your bulk ferment to visually double in size! Hope this helps.
After about 12 hours (or when you see double in size on the bulk ferment), if you continued with room temp ferment in dough balls (and skipped the fridge), how many more hours would you think until the dough balls are ready? Or is it a matter of when you see that the dough balls are visually puffed up? Thanks. @@julian_sisofo
Got it. How about when using a spiral mixer? Any modification to the number of stretch and folds?@@julian_sisofo
Why not mixing the mother yeast in the beginning?
if you are mixing the dough by hand, its better to do an autolyse. this is when i mix only the flour and water together to hydrate first. it will make your dough stronger
@@julian_sisofo thanks! but can you not do that also with the dry yeast as well, i mean mixing flour water salt and the mother yeast and let autolysis happen. What is teh advantage of adding the mother yeast after the first autolysis?
autolyse only takes place without the addition of leavening (mother yeast or dry yeast).
@@julian_sisofo thank you!
All sourdough pizzas I have tried have beautiful rises, like in your vid, but are not crunchy on the edges. Bit chewy, unlike the pizza dough from poolish. Looks like yours isn't crunchy either. I always wanted to make it work, because I always have a sourdough starter in my fridge. It would be much easier than to get fresh yeast.
If using a dough machine, can I skip the stretch and folds and start with the 1h + 3h bulk fermentation at rt?
Thanks for the recipe, looking forward to try it out myself :)
great question. yes. use the mixer. ferment for 2 hours. fold the dough. proof for another 3 hours. then add to the fridge for 24 hours
Using hours might give different results depending on how active the starter is and the ambient temperature. Do you have any other signs you are looking for to tell if it ready for the next step? Volume increase etc?
Nice video. Was there any sourness to the pizza when tasting it? Do you prefer this or Poolish or biga preferments?
there is no sourness with this. howeve the poolish pizza is my favorite recipe. super fluffy and soft.
Thanks for this - turned out great. Have a question - if i wanted to double this recipe, do i scale up the amount the sourdough accordingly? Meaning, use 180 grams, or do i keep the amount of sourdough relatively constant?
You will need to double all ingredients - including sourdough.
Hey bro I followed your recipe precisely even using same brand of flour and dough seems a lot wetter and stickier than your looks and does not look quite as smooth in texture as yours even after the 3rd stretch before refrigeration stage do you have any tips to maybe resolve this I will continue the process regardless and see what the final result is like
I tried your Biga recipe btw it was superb 👌
No yeast added?
no, only sourdough
i have another sourdough video coming out on friday!
How do you make your sourdough starter ?
check out my instagram @juliansisofo and watch the video titled "easy to make sourdough starter"
What do you class as room temperature please? Also I live in an area of very high humidity. Does this change anything? Loved the video, ThankYou just subscribed. I’ve kept the sourdough alive for 4 years but I’m an utter klutz making anything with it … 🤦🏻♀️
room temperature is 75 degrees. humidity is fine. ferment dough anywhere from 72-82 will be fine
man, that was amazing. love it. curious about how you make your tomato sauce, if you would be so kind as to instruct. also, how do you like your gozney?
i have a video explaining my tomato sauce recipe. "how to make pizza sauce" and i love the roccbox - best pizza naples style at home or even anywhere... its portable!
perfect. thx.
What's the thought process on degassing the sourdough dough when you don't do it on your others? I've never really nailed sourdough pizza and wondering if degassing could be my missing link.
degassing gets rid of unwanted, thin air bubbles when stretching. i do this to prevent the dough from having holes or thin spots when pressing out the pizza.
Hey great video very easy to follow 👍👍👍
The last part when you put in fridge for up to 24 hours is this necessary ? Or can you just simply leave it at room temperature for longer ?
Thanks
its not neccessary! just let the dough ball double in size at room temperature before baking!
@@julian_sisofo thanks mate 👍
Is the sourdough starter a just the poolish?
sourdough
This is exactly what I mean when I say pizza is my fav dish 🙈
Would it be sour?
no
May Christ Jesus be Your Lord Blessings to You from Canada
😋🥰
Okay question for you. If I were to want to do a longer cold ferment with this, say 72 hours. Would I scale the starter percentage down from 20% to around the 5-10%?
yes you can definately do this, but the recipe should be fine for 72 hours. make sure your fridge is around 40F
If i were to leave it for longer than 24 hours in the fridge, would that be best done before i shape the dough balls or after?@@julian_sisofo