Best SOURDOUGH PIZZA Tutorial for Homebakers

welcome back to simple sourdough my name is peter and today i'm going to show you how we make our sourdough pizza which is a very easy recipe and very easy to make at home we eat this at least once every week and i have a friend who is a pizza blogger and he is eating pizza up to seven days a week this is also his go-to recipe and i have had a lot of pizza discussions with this guy especially about the base of the pizza which is the dough he prefers to add a bit of stone grounded flour or some some whole grain to his pizza dough but you know you're always smearing a lot of taste on top of your your pizza which camouflage is the real taste of the dough so he made a different approach and every time you have eaten the inside of the pizza there is always the crust left some people they actually leave it on the side without eating it especially if it's too burnt but he started making some compliments so whenever he is serving a pizza at his place he's always adding some extra sauces so you can you know dip the pizza crust in all these sauces when you have eaten the inside that's a very cool approach today we are going to make it very simple we are going to use just some regular strong white flour and a person asked me how how do we tell if it's a strong flour for our country anything above 11 grams of protein is considered strong i know in warmer places you can get white flour up to at least 16 grams of protein even higher so before we start please like the video please subscribe to the channel if you haven't already it's helping our bakery out a lot so we are working on more exposure so yeah thank you guys and uh let's get to it so let's just run through the recipe really fast we are doing this kind of dough differently than we would normally do if we are making bread because this dough has a lower hydration that also means it needs uh needs less mixing time so instead of doing an autolease we are just adding everything at once if we would do an autorelease by just mixing the water and the flour then the dough would become really really strong because of the low hydration and then we might end up mixing it too much if we are adding the complements after the sourdough and the salt so let's begin the recipe calls for this is for two pizza and the recipe calls for 400 grams strong white flour 80 grams of sourdough 10 grams of salt and 240 grams of water the water is lukewarm like all the other breath we are making 240 and then i'm adding the the sourdough i'm always adding all my wet ingredients first because i don't want all the dry stuff to stick to the bottom of my mixing bowl 80 gram sourdough salt just going to dissolve the salt or the salt a little bit and then i'm adding all my flour when we are mixing a low hydration dough we are just going to be way more gentle the basic rule for when we are making bread if you're making a very wet dough then you want to mix at a higher pace that's just imagine the the hook going through a very wet batter it almost cannot rip it so that that's why you need to mix it a bit faster [Music] here i'm just mixing at medium speed and what i'm looking at i just want the dough to combine all the ingredients and just boil up around the hook i don't really have to mix it for too long if we have some very fresh flour and strong flour then it will just work on its own it will start creating these strong gluten strings very fast so the fresher the flour the easier it is and the less mixing time you need if you got some extremely fresh flour then it sometimes can be really hard because it's very active on enzymes okay so this is this is really it everyone can do this there's no magic to this and you can see the dough has just balled up now i just want to leave it to rest here in my mixing bowl for 30 minutes and then i'm going to move it to a container and i'll show you how i do that in a bit okay so now our dough has rested for half an hour i'm just using my dough cut to get all of it and at this stage if you had a bigger dough you could cut it out and just measure it i'm just dividing it in half and this is how i bowl a pizza dough i'm just running it like this for my hands some people prefer to to do like this on the surface or they use the dough scraper so just boil it i think this is way easier like this so now when we have boiled our pizza dough we want to leave it to rest in room temperature for about three hours and at this stage after the three hours we could actually use the pizza dough right away some people prefer to cold rest it overnight to develop some more taste this way it's also easier for you to get some nice baking on your crust and those leopard stripes so now we really have two options you can just put the dough balls down in a box like this and prove it or we can make it easier for ourselves when we want to shape the bowls later this could also just be a bowl that you have in your home i'm just going to spray it a bit with some fat oil i could also just press it with some some flour and really that's it and i'm going to let this rest now for i think three days and then i will make the rest of the video where i'm showing you how to to bake the pizza dough i sometimes just let it rest for one day and that's perfectly fine that will make an excellent pizza so this is how it looks like i'm going to leave it here for three hours and then i will put it to rest in the fridge for well up to a week if i want to the drier the dough the laundry can last in the fridge so now three days have passed and as you can see our dough is full of air this is our setup i got some flour here i've got my pizza slider tomato sauce salt some cheese and the oven is set a bit different than when we are baking sourdough bread so what i got here at the top is a baking steel or pizza steel i'm running my oven with the fan and then at the top i have the grill turned on it looks like this i just want as much heat from the top and from the baking steel as possible that will cook the pizza evenly so here's how we do it just going to take my dough out fold it into the flour here and i prefer just shaping it directly on the pizza slider i have just drizzled it with a bit of flour i'm just stretching the dough a bit i'm trying not to poke a hole in the middle and i'm trying to keep a bit of all that air in the side usually when you shape this you what you will see the gluten trying to to find its way back some people like to just shape the pizza and just let it relax and then they can push it out further but this is perfectly fine a bit of sauce here and as soon as you put the sauce you kind of have to work a bit fast because it's wet and it will go through the bottom of your dough if it's too wet this is just a pizza sauce i made cooked away a lot of the water putting some cheese just grating a bit of parmesan i have no idea if this is a traditional pizza bit of salt and now just looks like this sliding it in and then it should cook for about well three minutes if you have a really good oven then usually it only takes one and a half minutes so you have to you have to look closely okay so let's check it out in a bit so you can actually see how thin the crust is right here for the beauty we have to act quickly now because the pizza has been in for three minutes and i'm going to show you just how quickly this works be careful not to burn yourself looks like this it's sizzling and well you can see the crust is just filled with air going to add a bit of olive oil and let's see how the crust looks it's almost too hot to to cut but it's filled with air hopefully you can see it let's try it out super thin crust very nice bake on the bottom as always thank you for watching i hope you will try out this recipe at home if you do feel free to tag us on instagram i'll just post it right below here if you have any questions you can ask them below the video here if you have any ideas for compliments to put on top of your pizza or any type of video you would like to see us make please comment below as well and always like and subscribe to help us out just going to load some more pizza and then i will see you again next time

Channel: Simpel Sourdough

Views: 130,644

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Id: MH-EClQB8As

Length: 13min 4sec (784 seconds)

Published: Wed Dec 08 2021