Another winner!!! I’m loving everything you do! They way you make your videos I love it! No fuss,Direct, very clear I’m very thankful I found you on TH-cam!
I successfully made sourdough bread after watching your video! Thank you for so much for sharing!! Went looking for a pizza sourdough recipe and here I am again, so happy that it's pretty much the same as the bread recipe.
First off I love your Good Sourdough bread recipe. I love that it is simple and direct!. We have had success now i am excited to try your pizza dough recipe. So excited! question. Can your recipes be easily doubled? I have a big family and need more to serve.
Hi Grant, may I please ask if I would like to make the dough ahead and freezer them in a freezer till I am ready to use. Is it ok to do that? If so, what will I need to do next after defrosting the dough from the freezer please? Thank you 🙏
Came to ask the same!! I did make some a week ago, then had it in the fridge until tonight, and it was still delicious! Would love to be able to freeze some though!
Thank you for this detailed video! I have one question: why not to make pizza on the peel from the beginning, if it's not that easy to transfer it to the peel later?
In the video, he has a little struggle to get the pizza on to the peel as it starts to stick to the work surface. It’s kind of disasterous to have the pizza stick when the toppings are on, at least you can re roll it if they are not. I personally put a generous amount of semolina on the peel, transfer it immediately to it and only ‘dress the pizza’ with sauce and toppings immediately before going into the o oven. Any longer and moisture wicks out of the dough. I also put the oizza dough right to the edge of the peel so when you put it in the oven, that part, once it hits the pizza stone, grips and helps pull the rest off the peel.
If after the 4-5 hour ferment I change my mind and want to now bake sandwich bread how do I proceed with the dough that has been fermenting on the countertop?
@@GrantBakes I live in the north suburbs now, however, I’m very Familiar of that area. I went to SENN HS when it was a public school. (1959 graduate) yes, I’m old!
Yes, I do this a lot now. Sometimes if you build on the peel too long the dough sticks to the peel. But even that can be avoided with proper flouring of the peel. Thanks for the comment.
I’m new to sourdough pizza but not sourdough. After bulk fermentation, the dough gets divided and goes right to proof? With bread it goes to the proof stage softer shaping. Pizza dough needs 2 rises?
@@GrantBakes I find that people use it more for sandwich breads & pizza doughs for some reason?? Used my new wheat mill today. Made your whole wheat recipe with hard white wheat. The dough is the most amazing dough I've seen. It comes out warm so it strengthens & rises quickly.
How long can you keep this dough? I see a lot of people suggesting to keep it in the fridge for almost a week but mine is always overfermented by this point - have to plan carefully!
Banneton Baskets just arrived via Amazon.🤩💃 I found 2 x 10 inch baskets for $18 on sale. 🙌🥳 An artist told me that even if we don't get the exact item your link takes us to you still get a very small % (as long as we entered Amazon via your link). I hope that's true. You deserve a little something something for all the hard work it takes to produce these videos. I really appreciate all the knowledge/ tips you share. You have great teaching/delivery/presentation methods. Thank you, I am Grateful🙏 Started the starter about a month ago. Learned a lot of discard recipes.😅 Now I just need to go pick up some rice flour. Looks like this is the weekend for my 1st loaves of sourdough. A little nervous, but also excited! Happy Baking.🥖🥐
I believe that is how it works for Amazon. So, thanks for the support! I'm glad you found some good bannetons. Good luck baking your 1st loaves of sourdough bread!
@@GrantBakes Followed your directions to a T, they came out wonderfully. My neighbors were blown away. Their children had never tasted fresh homemade bread before. I tried your recipe using 700 grams of starter. That one didn't fair as well, but I think that was because I a couple hours to long to use the starter. I should have given it another feeding instead. Live & Learn, it's all part of the process right. I'm sure grateful for what you're doing here.🤗
Get the pizza dough recipe I use here: grantbakes.com/good-sourdough-bread
Remember, it's just my regular sourdough bread recipe :)
You can explain things very easy way to understand and easy to follow through.
Keep posting please
Thank you so much!
I totally agree!
Another winner!!! I’m loving everything you do! They way you make your videos I love it! No fuss,Direct, very clear I’m very thankful I found you on TH-cam!
I successfully made sourdough bread after watching your video! Thank you for so much for sharing!! Went looking for a pizza sourdough recipe and here I am again, so happy that it's pretty much the same as the bread recipe.
Exactly the same 😊
Two years late to this party; but I made my usual pizza in a wood fired oven. Everyone stood around waiting for it. Best pizza ever.
Made this! It was delicious! Thank you!
Thanks for making it!!
All looks great.. ! ! ! Thank you for putting this together.. !!!!
You bet! Thanks for watching.
I’m using that sourdough recipe for everything. I think I’m going to try this on my new PK grill. Great video.
Great! It's such a versatile dough.
What lease have you made. Can you do rolls? Thank you!
Ellerinize sağlık teşekkürler....
😊
First off I love your Good Sourdough bread recipe. I love that it is simple and direct!. We have had success now i am excited to try your pizza dough recipe. So excited!
question. Can your recipes be easily doubled? I have a big family and need more to serve.
Yes, just double all the ingredients! No problem there.
Can’t wait to make pizza.
Hi Grant, may I please ask if I would like to make the dough ahead and freezer them in a freezer till I am ready to use. Is it ok to do that? If so, what will I need to do next after defrosting the dough from the freezer please? Thank you 🙏
Came to ask the same!! I did make some a week ago, then had it in the fridge until tonight, and it was still delicious! Would love to be able to freeze some though!
Thank you for this detailed video! I have one question: why not to make pizza on the peel from the beginning, if it's not that easy to transfer it to the peel later?
I think because if you make it on the peel, it has more of a chance to stick.
In the video, he has a little struggle to get the pizza on to the peel as it starts to stick to the work surface. It’s kind of disasterous to have the pizza stick when the toppings are on, at least you can re roll it if they are not. I personally put a generous amount of semolina on the peel, transfer it immediately to it and only ‘dress the pizza’ with sauce and toppings immediately before going into the o oven. Any longer and moisture wicks out of the dough. I also put the oizza dough right to the edge of the peel so when you put it in the oven, that part, once it hits the pizza stone, grips and helps pull the rest off the peel.
Making this today, can’t wait
I can't wait for you to make it! Which method will you be using?
@@GrantBakes pizza stone all the way 😊
All day, every day 😎🍕
@@GrantBakes came out amazing, did margarita and sausage mushroom pizzas, thanks for sharing, I’ll send pics on IG
If after the 4-5 hour ferment I change my mind and want to now bake sandwich bread how do I proceed with the dough that has been fermenting on the countertop?
Nice job. I just bought an Onni type insert that fits in my gas grill
It is not expensive and replicates a real pizza oven!!
Perfect!
Made your bread a couple times! In this video you put the salt in the water before the flour & not in bread recipe. Does it matter?
No, when you mix them all together basically at the same time, it doesn’t matter at all.
I am Chicago born and raised, it’s thin crust pizza for me!
I love JB Alberto's in Rogers Park 🍕
@@GrantBakes I live in the north suburbs now, however, I’m very Familiar of that area. I went to SENN HS when it was a public school. (1959 graduate) yes, I’m old!
@@fredestair7360 Oh, I know Senn! I believe it still is a CPS school.
The hardest part is avoidable… build your pizza ON the peel. Then you don’t have to transfer it twice.
Yes, I do this a lot now. Sometimes if you build on the peel too long the dough sticks to the peel. But even that can be avoided with proper flouring of the peel. Thanks for the comment.
I’m new to sourdough pizza but not sourdough. After bulk fermentation, the dough gets divided and goes right to proof? With bread it goes to the proof stage softer shaping. Pizza dough needs 2 rises?
Bulk fermentation is the first rise, then proofing is the second rise (after dividing and shaping). It’s the same for bread and pizza.
Why do you have to knead the pizza dough? How is that different from stretch & fold? Thank you!
It’s just a different method, doesn’t make much of a difference at all!
@@GrantBakes I find that people use it more for sandwich breads & pizza doughs for some reason?? Used my new wheat mill today. Made your whole wheat recipe with hard white wheat. The dough is the most amazing dough I've seen. It comes out warm so it strengthens & rises quickly.
How long can you keep this dough? I see a lot of people suggesting to keep it in the fridge for almost a week but mine is always overfermented by this point - have to plan carefully!
You can put it in the fridge after shaping, but I’d say only for 24 to 48 hours. I don’t usually go too long with it.
@@GrantBakeswould you say freezing is a viable option? I typically wouldn’t but am curious just in case have leftover dough at some point.
Really? Good to know!
Enjoy!
Can I use the stand mixer for the bread recipe too?
Yes, you could 👍🏻
Thank you for your quick reply!
Do you have a favorite pizza steel?
Can you use 00 flour?
Absolutely
!!!!!!!!
Banneton Baskets just arrived via Amazon.🤩💃
I found 2 x 10 inch baskets for $18 on sale. 🙌🥳
An artist told me that even if we don't get the exact item your link takes us to you still get a very small % (as long as we entered Amazon via your link).
I hope that's true. You deserve a little something something for all the hard work it takes to produce these videos.
I really appreciate all the knowledge/ tips you share. You have great teaching/delivery/presentation methods.
Thank you, I am Grateful🙏
Started the starter about a month ago. Learned a lot of discard recipes.😅 Now I just need to go pick up some rice flour. Looks like this is the weekend for my 1st loaves of sourdough. A little nervous, but also excited!
Happy Baking.🥖🥐
I believe that is how it works for Amazon. So, thanks for the support! I'm glad you found some good bannetons. Good luck baking your 1st loaves of sourdough bread!
@@GrantBakes Followed your directions to a T, they came out wonderfully. My neighbors were blown away. Their children had never tasted fresh homemade bread before.
I tried your recipe using 700 grams of starter. That one didn't fair as well, but I think that was because I a couple hours to long to use the starter. I should have given it another feeding instead.
Live & Learn, it's all part of the process right. I'm sure grateful for what you're doing here.🤗