I used to make 600 pizzas a day. Best way to stretch dough is to flatten it a bit with a rolling pin first, then hold your two fists up about chest high. Drape the dough over your fists, then stretch by drawing your fists apart. Keep your hands and the dough moving, stretching only small portions of the edges a bit at a time. Dont stretch the middle or it will get too thin the fast. Once in a while toss it spinning into the air to encourage a nice round shape. You probably saw it being done like this in cartoons when you were a kid. Do it just like that.
@@frankt7521I used to make 60,000 pizzas a day. If you actually hit the ceiling with the dough each time while tossing it than your dough gets that rustic artisanal feel from old world Italy. We charge a premium for this style of crust in the gentrified pizzaria zones.
These are such amazing pizza crusts!! I made one batch using regular AP flour and one batch with fresh ground hard white wheat. They turned out amazing both ways. 😍 I half-baked a lot of them and froze between layers of parchment, and it has been such a life saver for nights when we need something fast!
Did you modify the amount of starter or water (or anything else) when you used freshly milled hard white? I’m looking to make this dough with fresh wheat
Made this pizza for Valentine's day. Absolutely amazing! No one can believe that I made it who ate it. It's that good and very easy to make. Give this a try and surprise everyone who you share it with. Thank you Little Spoon Farm! Another home run. Please keep the videos coming
Great idea to use the broiler to make the oven hotter! I've been making pizzas with crappy ovens for 20 years and tonight I did it your way, using the broiler (but with a pizza steel instead of a cast iron pan). It worked great! As for dough-stretching advice, I let gravity do the work, only toss them if there are children watching, and follow Todd English's philosophy: "Never trust a round pizza." 🍕😄
What would be the best approach if i wanted to freeze the pizza dough before its cooked at all, and then just be able to pull it out of the freezer when I'm ready to use it.
Thank you so much! I I absolutely love this recipe. We make it regularly and its so much better than take out. Its the first recipe ive tried where it tastes amazing and not soggy.
We made these for dinner last night. They turned out just perfect. What a delicious way to use up my sourdough starter! I think I might prep some crusts ahead of time for the next time my husband's gaming group meets so they can all make their own pizzas. Thank you for this!
Dividing and balling the pizza dough right before stretching into rounds will make the dough more elastic and difficult to stretch. To make the doughs more extensible and easier to stretch, you can divide and ball the dough right after the bulk fermentation. This will give the dough plenty of time to relax.
Hi everyone! I hope you enjoy this video! We are still working out the kinks of filming in the new space (it's really small!!), but we will improve our quality with each new video! So please bare with me!!
I used the hot cast iron skillet and then popped into the oven for broil, but my pizza base was somehow still not fully cooked. Not sure where I am making a mistake..
This is brilliant Amy, thanks very much. I'm finding the whole sourdough (pizza) and starter experience a bit complicated (but I'm determined to crack it as there's no substitute for homemade pizza bases). This has really helped simplify and explain the timing and process. You're a (sourdough) goddess! :-) lol
Suggestion on the basil. It’s best to add it to the pizza immediately after you take it out of the oven when it’s done. The herb will be more aromatic as opposed to cooking it off in the oven.
I am excited to try this recipe! I just did the first step a few minutes ago and mine was REALLY wet, and I know sourdough is often a wetter, higher hydration dough, but this was just too wet, so I ended up adding quite a bit more flour. Could this be due to the hydration of my starter? Anyone else run into this? Hoping I did the right thing by adding more flour and excited to see how these turn out tomorrow for dinner!
I was making bread dough yesterday and still had starter to use, so I decided I'd go ahead and try this. My starter had been fed 12 hours before and had no fallen yet. I know the recipe calls for discard or unfed starter, but I decided to try. The dough doubled and looked beautiful last night. My schedule was different, I made the dough yesterday morning, let it sit on the counter all day, did the stretch and folds before bed and then put the dough in the fridge. I checked it this morning and it had fallen from the level it was at yesterday. I'm guessing this is due to having used fed starter and also, that the dough will still be fine, but I'd love to know for sure :)
@@carolschedler3832 So far, my attempts have not produced great results. I bake sourdough bread weekly, but I'm new the pizza process. I'm sure the issue is with me, but I'm not getting the results I'd like, from the dough being too wet, to lacking flavor so as not to be worth the effort, to being so sour my family wouldn't eat it because I tried experimenting with longer ferment time.
Wow, I just made the pizza, and it was awesome the best I've had yet. I'm originally from NY, and they make the best pizza, but now I live in FL, and the pizza here is nothing great like NY. But now I've got my NY pizza back 😋 yay 😋 🤗 love it 😀
Using a cast iron pan is great. I'll pregrill, even fry it with coat of olive oil, and bake the crust by itself sometimes to get a real extra crispy crust. I'll have to try your broil method instead of baking in the oven. Cheers! and thank you
We've been enjoying many of your sourdough recipes. I think they are easy to follow and turn out really well. These pizzas are very good too. I just found your channel and subscribed. Looking forward to watching your videos.
I've been making your sourdough bread recipe for about 4 weeks trying to get it down right. 😋 now I'm going to try this pizza, love the idea of the cast iron skillet. Thanks!!
@@littlespoonfarm I just don't get it sometimes, I had some pretty good starter yeast, made some bread, and put the rest of the yeast in the fridge. It's been about 7 days since then, pulled it out to make your pizza and cant get the yeast to come alive like it was before. It's just so frustrating, but I know it's a labor of love. At the moment I have two different starters going. We'll see what happens.
This is just a small change, but try pulling your starter out of the refrigerator an hour or two before you're going to add it to the dough. It might help wake it up a little. Of course, your comment was a year ago, so maybe you're sorted it out by now. :)
This is just the recipe I have been looking for. Thank you very much--I am so happy to have come across your channel and look forward to more of your recipes. Especially love that you used cast iron skillet!
hey Amy! I can't wait to try this recipe. Quick question-I am looking at the written recipe and it calls for sourdough discard. I keep my discard in the fridge and add to it every time I feed my starter. Can I use that? as opposed to using the starter when it's in its peak like you would for sourdough bread (mature? active? I don't know all the sourdough things quite yet lol) Thanks!! :)
You asked to leave comments on 'relaxed dough'. Pizza dough is not bread dough. Pizza dough is actually improved with a little over-proofing. The dough relaxes and gains flavors, with over-proofing. We try and make pizza dough too fast. Try starting a few hours earlier and let the dough relax longer. If the dough over-proofs, all the better!
I have a sourdough loaf of bread fermented overnight, ready to go into the oven when I want it, but I decided toake pizza today with it. What's my process now?
Hey there! thanks so much for your videos! Is it problematic to leave the dough on the counter top until ready to bake? my fridge space is pretty limited at the moment. thank you!
I was skeptical at first since she looks so much like a soccer mom (not a pro chef). But she showed some great cooking knowledge the moment she gave her recipe in weights and not volumes.
I had that stretching problem yesterday. I put olive oil on the dough and it releases it a little. I ended up also using a rolling pin, which I don't like to use. Next time I will let it sit and maybe relax on its own. I don't ever see you use a mixer, any reason why?
keydiver1 I like to create recipes that don’t need a mixer, just less to clean up! I will be using it for a dinner roll recipe though. It’s the only one I’ve struggled to create without a mixer.
Did anyone try this recipe with 500g of Whole Wheat flour instead of 50g + 450g AP flour? And was it good if you did? Any suggestions if replacing with whole wheat?
Thank you Amy. This is the best pizza I have ever made! BTW, I made one pizza and used the remainder of the dough to bake a loaf of bread which turned out to be magnificent.
Amy, the water amount is blurred out on your directions and you don’t specify the amount when adding the water. Otherwise it’s a great recipe and directions. Please update, so I can try your recipe! Thank you.
Hi Amy, my main question is about the shaping of the dough. How long should you do this.? My dough always seems alot wetter, stickier and unwieldy. The final loaf tastes good, but not as good a result as your loaves. Appreciate any advice. Also loving all the different ways and recipes you can use sour dough starter. Thanks so much. Regards Moana
@@mooh3382 I find that most sourdough recipes that I use to bake with are a bit too wet when it comes to shaping the loaf. I think it has something to do with where I live. I find that if I cut the water back by five or ten grams when making the dough I have a slightly lower hydration but a dough that is easier to handle and still tastes delicious. Wet dough can be a bear to work with. Still I love what I do and I bake every day. Can't wait to try Amy's pizza and English Muffin recipes. They both look delicious. Also, when handling the dough you will find that a little flour on your hands will help. Don't add too much flour to the dough at this point though. Also wetting your hands helps with handline the dough too. Good luck!
Hi Amy as for the sourdough starter discard can it be discard that you saved in the refrigerator or does it have to be the discard you remove for feeding your starter.? I am a newbie...:)
I made this and my dough seemed very thick and not as pliable or soft and doughy as yours looks. Any thoughts as to why? I measured using cups not grams
![[LIVE] : ONE ลุมพินี 88 | คู่เอก "ป้อมเพชร vs อัสลามจอน"](http://i.ytimg.com/vi/1ZqTVVbMgbo/mqdefault.jpg)
I used to make 600 pizzas a day. Best way to stretch dough is to flatten it a bit with a rolling pin first, then hold your two fists up about chest high. Drape the dough over your fists, then stretch by drawing your fists apart. Keep your hands and the dough moving, stretching only small portions of the edges a bit at a time. Dont stretch the middle or it will get too thin the fast. Once in a while toss it spinning into the air to encourage a nice round shape. You probably saw it being done like this in cartoons when you were a kid. Do it just like that.
Yeah ok. I just don't think that would work for most of us.
@@carolcollins5922 I used to make 6000 pizzas a day. He’s telling the truth, the higher you spin the dough in the air, the better the pizza will be.
@@bananza9860 6000? Wow. I can't imagine.
@@frankt7521I used to make 60,000 pizzas a day. If you actually hit the ceiling with the dough each time while tossing it than your dough gets that rustic artisanal feel from old world Italy. We charge a premium for this style of crust in the gentrified pizzaria zones.
@IndiesVSHeroes contrary to certain politics and beliefs....I invented the technique of spinning pizza dough.
I have to say this is so much better than preheating the pizza stone for an hour , with the Gas bill recently especially helpful
These are such amazing pizza crusts!! I made one batch using regular AP flour and one batch with fresh ground hard white wheat. They turned out amazing both ways. 😍 I half-baked a lot of them and froze between layers of parchment, and it has been such a life saver for nights when we need something fast!
Did you modify the amount of starter or water (or anything else) when you used freshly milled hard white? I’m looking to make this dough with fresh wheat
It’s been a while since I made these, but I don’t think I changed the recipe at all - I just substituted fresh milled wheat for the AP flour 😄
Made this pizza for Valentine's day. Absolutely amazing! No one can believe that I made it who ate it. It's that good and very easy to make. Give this a try and surprise everyone who you share it with. Thank you Little Spoon Farm! Another home run. Please keep the videos coming
Great idea to use the broiler to make the oven hotter! I've been making pizzas with crappy ovens for 20 years and tonight I did it your way, using the broiler (but with a pizza steel instead of a cast iron pan). It worked great! As for dough-stretching advice, I let gravity do the work, only toss them if there are children watching, and follow Todd English's philosophy: "Never trust a round pizza." 🍕😄
Did this in my 20” cast iron pan spread the dough so it was a thin and crispy crust. Scrumptious🔥
I made this crust 2 weeks ago, and it was so easy to make and delicious! Thank you so much for the recipe and video! 😊
Freezing your half baked pizza dough is a fabulous idea! Thank you for sharing.
T you’re welcome! 😊
What would be the best approach if i wanted to freeze the pizza dough before its cooked at all, and then just be able to pull it out of the freezer when I'm ready to use it.
I made this pizza last weekend and my wife is upset, now no other pizza is going to due . Thank you . I am enjoying your videos very easy to follow .
Ha! Well I guess you'll have to keep making it! :)
Thank you so much! I I absolutely love this recipe. We make it regularly and its so much better than take out. Its the first recipe ive tried where it tastes amazing and not soggy.
Awesome..
Great Recipes for the Pizza Dough.
Th Ankh You
This pizza comes out so delicious!! Total hit with my family
Just discovered your channel. Love the recipes so far.
We made these for dinner last night. They turned out just perfect. What a delicious way to use up my sourdough starter! I think I might prep some crusts ahead of time for the next time my husband's gaming group meets so they can all make their own pizzas. Thank you for this!
I am making this tonight! Ty so much for showing the recipe in cups etc measurements!
Ty for sharing!
Dividing and balling the pizza dough right before stretching into rounds will make the dough more elastic and difficult to stretch. To make the doughs more extensible and easier to stretch, you can divide and ball the dough right after the bulk fermentation. This will give the dough plenty of time to relax.
Isn’t that what she did?
That's EXACTLY what she did! 😂😂🤦♀️
This is fantastic! No need for an expensive pizza oven. Making this asap!
Hi everyone! I hope you enjoy this video! We are still working out the kinks of filming in the new space (it's really small!!), but we will improve our quality with each new video! So please bare with me!!
I used the hot cast iron skillet and then popped into the oven for broil, but my pizza base was somehow still not fully cooked. Not sure where I am making a mistake..
If you use specific pizza flour, like caputo 00, it will be much easier to stretch and the dough will be lighter too.
Hi, thank you so much for your recipe. It’s come
out so great and very good taste. It so easy recipe and really thanks. My kids loves it.❤❤❤❤
I tried this and it was just great. I used 2 right away and froze 2 of them. I'm hoping the frozen ones will turn out just a good. Thanks for sharing.
Great recipe! Dough was light and cooked really well on the "smoking hot" cast iron skillet :)
I love it ! I just ordered some San Francisco sourdough starter and will try this soon.
This is brilliant Amy, thanks very much. I'm finding the whole sourdough (pizza) and starter experience a bit complicated (but I'm determined to crack it as there's no substitute for homemade pizza bases). This has really helped simplify and explain the timing and process. You're a (sourdough) goddess! :-) lol
Can’t wait to try this. Your crusts are beautiful!
Just used your method with the hot skillet and then the grill. Came out fantastic - thank you!
Glad you liked it!
this is such a good recipe! could we just keep it at room temp after the stretch & folds if we are using the dough the same day?
Did you ever try doing this? My dough is ready for stretch and fold and I want to make it for lunch so I'm wondering the same thing
I'm looking forward to this recipe.
Thank you Amy. I'll definitely try. I've no Dutch Oven
Suggestion on the basil. It’s best to add it to the pizza immediately after you take it out of the oven when it’s done. The herb will be more aromatic as opposed to cooking it off in the oven.
Excellent suggestion!
I tried this method of using a preheated cast iron skillet and placing it under the broiler - works great! Thanks!
I am excited to try this recipe! I just did the first step a few minutes ago and mine was REALLY wet, and I know sourdough is often a wetter, higher hydration dough, but this was just too wet, so I ended up adding quite a bit more flour. Could this be due to the hydration of my starter? Anyone else run into this? Hoping I did the right thing by adding more flour and excited to see how these turn out tomorrow for dinner!
I was making bread dough yesterday and still had starter to use, so I decided I'd go ahead and try this. My starter had been fed 12 hours before and had no fallen yet. I know the recipe calls for discard or unfed starter, but I decided to try. The dough doubled and looked beautiful last night. My schedule was different, I made the dough yesterday morning, let it sit on the counter all day, did the stretch and folds before bed and then put the dough in the fridge. I checked it this morning and it had fallen from the level it was at yesterday. I'm guessing this is due to having used fed starter and also, that the dough will still be fine, but I'd love to know for sure :)
@@johnnygirl51 how dod your pizza come out????
@@carolschedler3832 So far, my attempts have not produced great results. I bake sourdough bread weekly, but I'm new the pizza process. I'm sure the issue is with me, but I'm not getting the results I'd like, from the dough being too wet, to lacking flavor so as not to be worth the effort, to being so sour my family wouldn't eat it because I tried experimenting with longer ferment time.
looks good and straight forward to make without any fussing thank you
I love your sourdough recipes! Thank you 😊
The pizza looks great. I am going to give it a try.
Wow, I just made the pizza, and it was awesome the best I've had yet. I'm originally from NY, and they make the best pizza, but now I live in FL, and the pizza here is nothing great like NY. But now I've got my NY pizza back 😋 yay 😋 🤗 love it 😀
I can't wait to try it.
Really like the idea of being able to freeze the crust to have for next time. Thanks
My husband and I love to make pizzas from the freezer crusts. Such a quick meal :)
Thank you for this video. It really helps me to see what the dough/crust should look like at each step.
Using a cast iron pan is great. I'll pregrill, even fry it with coat of olive oil, and bake the crust by itself sometimes to get a real extra crispy crust. I'll have to try your broil method instead of baking in the oven. Cheers! and thank you
:) You're welcome!
That pizza looks goooood. Thanks.
Thank you for your recipe that you've shared,❤️❤️
We've been enjoying many of your sourdough recipes. I think they are easy to follow and turn out really well. These pizzas are very good too. I just found your channel and subscribed. Looking forward to watching your videos.
Great idea on not wasting the sourdough pizza dough to freeze after skillet 🍳
I've been making your sourdough bread recipe for about 4 weeks trying to get it down right. 😋 now I'm going to try this pizza, love the idea of the cast iron skillet. Thanks!!
Bernie Mackowiak just made some tonight 😊 one of our favorites!
@@littlespoonfarm I just don't get it sometimes, I had some pretty good starter yeast, made some bread, and put the rest of the yeast in the fridge. It's been about 7 days since then, pulled it out to make your pizza and cant get the yeast to come alive like it was before. It's just so frustrating, but I know it's a labor of love. At the moment I have two different starters going. We'll see what happens.
This is just a small change, but try pulling your starter out of the refrigerator an hour or two before you're going to add it to the dough. It might help wake it up a little. Of course, your comment was a year ago, so maybe you're sorted it out by now. :)
Thank you again!
Thank you so much for this video, I love pizzas !! I'll try this way next time, meaning this week end. ^^
Philippe Heritier you are very welcome 😊
This is just the recipe I have been looking for. Thank you very much--I am so happy to have come across your channel and look forward to more of your recipes. Especially love that you used cast iron skillet!
Are you using a freshly fed starter or ...you are basically feeding the starter with the pizza dough ingredients?
I love your channel!!!
WoW!
Excited to try this , thank you ☺️
Awwww yes pleaseeeee, love my cast iron skillet 👍🙏💯🇺🇸💰
Nice video. I will try this for sure. Thank you.
Sandra Roberts you’re welcome. 😊
Looks like a great recipe! Terrific job. I'll try this for sure
Hope you enjoy!
hey Amy! I can't wait to try this recipe. Quick question-I am looking at the written recipe and it calls for sourdough discard. I keep my discard in the fridge and add to it every time I feed my starter. Can I use that? as opposed to using the starter when it's in its peak like you would for sourdough bread (mature? active? I don't know all the sourdough things quite yet lol) Thanks!! :)
Would like to know the same.
Mary Ellen, did you ever figure out the answer to your question? I have the same question!
You can use your sourdough starter
Can you make it on a normal pan instead of a cast iron skillet if you don’t have one and then put it into the oven on a pizza pan?
You asked to leave comments on 'relaxed dough'. Pizza dough is not bread dough. Pizza dough is actually improved with a little over-proofing. The dough relaxes and gains flavors, with over-proofing. We try and make pizza dough too fast. Try starting a few hours earlier and let the dough relax longer. If the dough over-proofs, all the better!
Thank you!
So you don't need active sourdough starter for this, just the discard?
Another great recipe and tips.👍🏻🙏🏻
I have a sourdough loaf of bread fermented overnight, ready to go into the oven when I want it, but I decided toake pizza today with it. What's my process now?
Love all your sourdough videos! Your channel has great contents!
This is great!!
Brilliant!
I think I missed how long it should be in the skillet on the stove before transferring to oven?
Oh! That looks soooo good!
CoffellC thank you!
Can you use discard or does it need to be active starter
Looks fantastic!
Thank you for your help
Amy Duska great video l came here for the sourdough pizza but would you mind sharing where got the shelving?
Hi there. We actually made it ourselves from L brackets and 12" wide by 1" thick wood boards from the hardware store!
Amy Duska Thank you
Thank you
How long can the dough sit in the refrigerator to make the pizzas?
Do you oil the pan before laying the dough in?
Perfect! Thanks!
Hey there! thanks so much for your videos! Is it problematic to leave the dough on the counter top until ready to bake? my fridge space is pretty limited at the moment. thank you!
Is this discarded sourdough or do you have to feed it first?
I was skeptical at first since she looks so much like a soccer mom (not a pro chef). But she showed some great cooking knowledge the moment she gave her recipe in weights and not volumes.
Hi Amy, thank you for the recipe, the starter ratio 1:1:1 or using another ratio for this pizza ?
littlespoonfarm.com/sourdough-pizza-crust-recipe/
I had that stretching problem yesterday. I put olive oil on the dough and it releases it a little. I ended up also using a rolling pin, which I don't like to use. Next time I will let it sit and maybe relax on its own. I don't ever see you use a mixer, any reason why?
keydiver1 I like to create recipes that don’t need a mixer, just less to clean up! I will be using it for a dinner roll recipe though. It’s the only one I’ve struggled to create without a mixer.
Did anyone try this recipe with 500g of Whole Wheat flour instead of 50g + 450g AP flour? And was it good if you did? Any suggestions if replacing with whole wheat?
Thank you for Recipe. Is the water 375g or 350g?
I've made this a few times and 350g of water has been perfect!
Hi Amy, how would you augment this for using all purpose Einkorn flour?
I don't have cast iron skillets. Can I just bake this in the oven like a regular pizza?
Thank you Amy. This is the best pizza I have ever made! BTW, I made one pizza and used the remainder of the dough to bake a loaf of bread which turned out to be magnificent.
Wonderful! :)
Amy, the water amount is blurred out on your directions and you don’t specify the amount when adding the water. Otherwise it’s a great recipe and directions. Please update, so I can try your recipe! Thank you.
Hi Amy thanks for another great video. Do you have any videos on handling dough. You make it look easy. Would appreciate some tips. Thanks Moana
Mo Oh hi there! Do you have any specific questions ?
Hi Amy, my main question is about the shaping of the dough. How long should you do this.? My dough always seems alot wetter, stickier and unwieldy. The final loaf tastes good, but not as good a result as your loaves. Appreciate any advice. Also loving all the different ways and recipes you can use sour dough starter. Thanks so much. Regards Moana
@@mooh3382 I find that most sourdough recipes that I use to bake with are a bit too wet when it comes to shaping the loaf. I think it has something to do with where I live. I find that if I cut the water back by five or ten grams when making the dough I have a slightly lower hydration but a dough that is easier to handle and still tastes delicious. Wet dough can be a bear to work with. Still I love what I do and I bake every day. Can't wait to try Amy's pizza and English Muffin recipes. They both look delicious. Also, when handling the dough you will find that a little flour on your hands will help. Don't add too much flour to the dough at this point though. Also wetting your hands helps with handline the dough too. Good luck!
Awesome , thanks so much 👌👍
You're welcome 😊
Hey Amy can you use bread flour instead of all purpose?
I’d put some olive oil in the pan before dropping the dough in...a couple of tablespoons ought to do.
Thanks for the tip!
Hi Amy as for the sourdough starter discard can it be discard that you saved in the refrigerator or does it have to be the discard you remove for feeding your starter.? I am a newbie...:)
Amy: This looks delicious, just like all of your other recipes! If I wanted to use fresh, fed starter, what changes should I make? Many Thanks
She used fresh starter dough, otherwise you would need yeast
I started my dough in the morning. Can you clarify the timeframe for the fermentation period before it goes in the refrigerator? Overnight is vague.
Sure, roughly 10-12 hours
I made this and my dough seemed very thick and not as pliable or soft and doughy as yours looks. Any thoughts as to why? I measured using cups not grams
Where did you get the large glass bowl with the lid?
Hi, for step 2 after stretch and folds, that dough must be place in fridge for 24 hours?( is it a must?) Thanks!
No need
@@littlespoonfarm Is there any minimum hours for this process in fridge (or room temperature)?
Could I use einkorn flour for this?
Broiler with no temperature turned on?
I grind my on flour from different wheat berries and sourdough recipes come out bad, help!
Beautiful