How to make the best Sourdough Pizza | Recipe for Italian pizza | Foodgeek Cooking

today I'm going to show you how to make sourdough pizza mmm pizza hi I'm suna and I'm a food geek today I'm going to show you how to make the dough for sourdough pizza how to ferment it how to shape it and how to bake it and I'll show you my four favorite toppings for pizza pizza probably originates from the flatbread slack the Roman for panis four catches you can learn how to make my version of that also no one asked for cachi if you follow the link in the card above the modern pizza was invented in the early 19th century in around Naples in Italy the earlier versions of this flatbread did not have tomatoes as tomatoes were thought to be poisonous because they're of the nightshade family but by the early 19th century the poor people in Naples have started eating tomatoes with the yeast at flat breads and thus the modern pizza was born the popularity of the pizza quickly spread to rest of the rest of Italy over the next years after the Second World War u.s. servicemen were stationed in Italy and they really like pizza and the popularity of the dish grew as they came back to the States again today pizza is among one of the most popular fast foods and statistics show that on any given day 13% of all Americans eat pizza if you're new to this channel I bake a lot of salad of bread and I make delicious food from all over the world my goal is to show you how to get the most out of every ingredient and I want to teach you how to do that in simple and understandable steps so join me by subscribing and ringing the bell so you won't miss any future videos the dough that I'm making today is made with Thibault cero cero flower which is an Italian finely ground and sifted flour with a high protein content if you cannot get tipo zero zero flour in your local store you can substitute with bread flour if you cannot get bread flour I'd reckon you spike whatever flower you can get with vital wheat gluten and to get to at least 12 percent protein my child weak gluten is a flower where the protein of regular flour has been extracted which means that it's super high in gluten somewhere between 70 to 80 percent usually if you're unsure how much vitalic gluten to add to your flour I've made a calculator which calculates the exact amount for you follow the link in the card above also about five percent of the flower as semolina flour just to give it a bit more texture semolina flour is a whole grain flour made from durum wheat you will also need semolina flour for dusting your peel before putting the pizza in the oven the hydration of the dough is 65% we don't want it to be too difficult to shape the dough and unless you're an experiment experienced pizza Baker I don't recommend changing the hydration until you've baked a bunch of pizzas the salt content is pretty high at two point four percent but this makes the base stand out more and have a place in the taste profile the inoculation is 20% which is perfect for a fermentation at 21 degrees Celsius about 70 group degrees Fahrenheit if your room is vastly warmer you should lower the inoculation so it doesn't ferment too fast if you tried my bread calculator before I've added a new function that changes the inoculation easily just press the button called inoculation and type the new inoculation percentage and click OK it will change the amount of starter or pre ferment keeping the hydration and the total weight the same follow the link above for the pizza dough formula pre-loaded in the bread calculator if you'd like to support the channel please buy some merch or use the links in the description for tools and ingredients those are affiliate links so if you buy something I'll be getting a percentage of that those were the words this is the recipe the written recipe the ingredients and the amounts are linked in the car but first at 585 grams of typo Cyril Cyril flower then at 65 grams of semolina flour 13 grams of diastatic malt powder optionally you can skip this one and then 16 grams of salt mix with your fingers until it's all combined [Music] then add a hundred and 30 grams of mature sourdough starter 18 grams of extra-virgin olive oil and 400 grams of water mix with your fingers and hands until the flour has been completely hydrated [Music] let the dough rest covered for 30 minutes then the bulk fermentation is starting and we'll do three sets of stretch and folds based out by 30 minutes the first set of stretching folds [Music] the second set of stretching folds [Music] and the third set of stretching folds [Music] [Music] at this point we'll do a windowpane test to see if the gluten is developed you should be able to stretch the dough very thinly without tearing it if it doesn't add a set of stretch and faults more after 30 minutes mine was fine so I added to a bulking container and put in an I prefer set to 30 degrees Celsius about 86 degrees Fahrenheit then I wait until the dough has doubled in my case it took around three hours but if it takes longer that's fine go for the doubling then it's time for dividing the dough and reshaping it I measure out balls of dough of 300 grams each which will give you a nice 25 centimeter or 10 inch pizza which fits a dinner plate nicely I appreciate all the pieces into little balls it's exactly like shaping a bowl IOL a pan that will hold the dough balls during the final rise and then I add the dough balls to the pan I cover the pan with cling film and put them in the fridge for a final proof I left mine for two days but you can go anywhere from 24 hours to 5 days if you want you can also final proof about one hour at room temperature be aware that the dough is much easier to shape when it's cold though then it's time to make the pizza sauce put a pot over medium heat add a good splash of olive oil to the pot and let it heat up add a medium diced onion crush too close for garlic into the oil [Music] [Music] let it cook until the onions are mellowed and translucent then add 400 grams 14 ounce can of tomatoes I'm using these San Marzano tomatoes that actually grew on the side of Mount Vesuvius but you can use any old clamp tomatoes then add a hundred and 40 grams about 5 ounces of tomato paste 2 teaspoons of dried oregano 1 teaspoon of dried basil chop everything up and mix it around let it simmer under a lid for at least 30 minutes then season to taste with salt and pepper [Music] at this point you can blitz it up in a food processor for more smooth result add it to a container and store it in the fridge until you need it then when it's time to make the pizza add your baking steel or a baking stone to the top shelf of your oven heat it as high as it goes and add the broiler if you can let it heat for at least half an hour but an hour is better you want the steel to be completely saturated with heat now it's time to make the pizza flour you counter liberally grab a ball of dough from the fridge and press it flat squeeze it down in the middle pressing it out into a disc while turning it the size should be about 12 centimeters or 4 and 3/4 inches and gently tug on the dough and then turn it a bit keep pulling on the dough until your pizza base is about 20 centimeters or 7 and 7/8 inches and lift the dough up until your knuckles and work the disc around while tucking for each move of your hands keep going until the base is around 25 centimeters or 10 inches [Music] and flour you peel with semolina and add the pizza base to the peel if you accidentally tear the dough like I did here totally on purpose right you can just cover up the hole like this it'll be fine [Music] then to make a margarita you add tomato sauce a little goes a long way swirl it around until you reach about one centimeter about a half an inch from the edge then add fresh buffalo mozzarella and a good swish of olive oil then put it in the oven if it's cooking on evenly you can just turn the pizza around Midway the amount of minutes knead it you'll have to figure out yourself because it's a very oven dependent I finish it off with a touch of parmigiano-reggiano which is a quote the correct parmesan and then some fresh basil have a look at this guy [Music] then I'm going to make a Quatro stallion II which means four seasons in Italian and it's divided into four quadrants each representing a season first add tomato sauce then fresh buffalo mozzarella torn up for the first quarter I'm using artichoke to represent spring the next quarter I'm skipping because that will contain fresh basil to represent summer the next quarter contains mushrooms which represents fall or autumn the last quarter will get prosciutto and black olives to represent venture [Music] off to the oven it goes after it comes out I add some Parmesan cheese and the fresh basil leaves [Music] the next one I'm making is my personal favorite first add the tomato sauce [Music] then some shredded mozzarella mushrooms [Music] prosciutto and to take it over the top pineapple [Music] the last one I'm making today is an olive and capers pizza it's super simple yet super tasty first tomato sauce then shredded mozzarella cheese then some delicious olives and some Brin stever's [Music] this also gets a grating of Parmesan cheese [Music] twing that's my kind of pizza if you need some inspiration for what to add to your pizza I've added a huge list of classic and some not so classic pizzas in the written recipe that are linked earlier it's also linked in the description now go make some Souder pizza both your belly and your family will thank you I hope you learned something today see you next time [Music] you

Channel: Foodgeek

Views: 138,022

Keywords: how to make pizza, sourdough pizza, pizza dough, pizza dough recipe, how to make pizza dough, pizza recipe, sourdough pizza dough, sourdough pizza crust, neapolitan pizza, homemade pizza, neapolitan pizza dough, how to, sourdough pizza recipe, pizza dough with sourdough starter, italian pizza, sune trudslev, food geek, foodgeek recipe, food (tv genre), wild yeast, neapolitan pizza dough recipe, home made pizza dough, perfect pizza, pizza dough tutorial

Id: LXuyEZP2s1c

Length: 18min 24sec (1104 seconds)

Published: Sat May 09 2020