How to make the BEST SOURDOUGH PIZZA

today you will master making an amazing sourdough pizza the dough that you learn to make is super fluffy and has incredible flavor probably the best pizza dough there is we will be chatting about yeast versus sourdough what are the differences then we're going to chat about different sourdough stutter types livito madre regular starter and a liquid stutter i'll explain you all that you need to know about different flower types and which flower to pick then i'll show you a super simple and flexible process that allows you to make sourdough pizza the same day and or to store the dough boils for up to seven days in your fridge this way the dough becomes ready in exactly the moment that you need it and then of course we will be making amazing pizzas in a special pizza oven and in a cast iron pan in your home oven time to taste this and just look at how fluffy this dough is the dough really has such a great flavor amazing i'm going to show you step by step how to make this masterpiece this way you are able to reproduce this recipe at home in your own kitchen even if you don't know what a sourdough is yet nothing to worry we will also briefly cover that in this video so this really is a full master class and probably the last start of pizza recipe you'll ever need existing subscribers will know that i like to provide all the necessary explanations i added chapters to this video so you can skip ahead to the parts that interest you the most this also makes rewatching a lot simpler you might be wondering why should you be doing a sourdough based pizza why not a yeast based pizza what are the difference let's talk about that to get started both methods definitely work although i would say that the sourdough method is the most traditional one sourdough bread has been made for thousands of years yeast has only recently been discovered by mr pasteur from france so recently around the time span of 100 years more or less so what he did pretty much is he cultivated the yeast from the sourdough and extracted it what took a longer period of time before with the sardo now is much faster with yeast so yeast is definitely something new stardough is something more ancient with yeast you can really specify the quantity you know exactly the microorganisms you have so it's much more reliable you know exactly what's going to happen with your dough i would say it's also much easier you can just use dry yeast or fresh yeast by the way they're typically the same organisms so you can just replace one with the other you mix that into your dough you wait a little bit it's always the same depending on the temperature in your kitchen of course super reliable very easy one thing negative about the yeast i would say is the taste with the sourdough pizza you have the slight tang coming from the sourdough it just gives the dough such a better flavor on the downside though i would say it's relatively unreliable because every star door is unique you have different microorganisms than i have it's harder because you need to maintain the sourdough's butter slight temperature changes can have a dramatic impact plus if you ferment for too long your dough is going to become very very sticky which makes it so much harder imagine you had a restaurant then you had guests waiting for you in the evening and then you would just fail 200 pizzas because you fermented for too long it's relatively risky but don't worry i get a nice method prepared that i'll show you and the last point i think is healthier although i don't want to go too much into detail about the health aspects but the sardo microorganisms they are converting your flour into a different product plus they're also eating a little bit of your gluten network and this means for you it's much easier to digest this sort of pizza in comparison to this pizza but i'm not an expert on health so this is a topic for another discussion i guess overall if you're just getting started probably the yeast based option is the best one but if you want to try something really unique something super fancy then go for the sourdough version but it's much harder the hardest part with a sourdough-based dough is to get the schedule right you want to have a pizza when your guests arrive and that's sometimes unfortunately a little bit unreliable with sardo but with this method you can time sourdough perfectly to your needs just like with these based doughs let me show you and just a quick spoiler of the amazing dough that we are going to make so let me quickly talk about the whole process the method that i'm going to show you enables you to bake fresh sourdough pizza whenever your guests arrive it's a super cool handy method and this also enables large pizzerias to use the same recipe all you need to have at your disposal is a fridge so on day one we are making the dough when the dough is almost ready we're going to be transferring it to the fridge and then up to seven days later or even further you can actually freeze the dough balls if you wanted to we're going to do the actual baking so all we have to do then on day seven or in my case i guess it's going to be day three this depends on your schedule three hours before we want to make the pizza we take out the pizza from the fridge and this really makes everything so much more simple of course you could also do everything in a single day but then if you had guests for 6 p.m it might be that your dough is ready at 7 00 pm 8 pm you never really know that's the problem with sourdough but don't worry i'm gonna show you a super simple way to make this whole process work with your own schedule i'm going to be making around four pizzas the single most important ingredient of this recipe is your flour so let's talk about different flour types in italy you have type 0-0 which would equal the american cake flower or the german 405 then there's the type 0 which equals the all-purpose or the 550 in germany however there's a major difference with a flower coming from italy italy you have more sun and more sun is essential to allow the wheat to develop a higher gluten content so regardless whether you take zero zero or zero they all have a higher gluten content than the flower you typically find in the us or in germany so in the us you find a flower typically called red flower that would equal the type zero just with the higher gluten content and that's exactly what you want if you are in germany there is no such flower in germany our weather is too rainy we have excellent rye flower but not so much excellent wheat flour unfortunately well we do have excellent wheat flour but not for the purpose of making an amazing sourdough pizza so yeah just make sure that you have a flower that has a high gluten content that's super important in this case this flower has around 14 protein check the packaging the more protein in general the better now if you can't find the flour like that what you can do is you can buy yourself some vital wheat gluten and just mix that into the dough i would recommend around 5 grams of wheat gluten per 100 grams of flour this is 600 grams of flour and 600 grams is enough for around four pizza pies so 150 grams roughly per pizza and one more time i want to stress this point one more time because high gluten is important because over time with the fermentation our gluten network is somewhat digested and it becomes worse and worse over time also known as gluten rod but more on that a little bit later and now we add the water and for the water it's regulated that the water content should be something between 55 to 65 based on the flower so it's relatively stiff though i'm going for 60 hydration that would mean 60 of 600 grams and let me do my math 360 grams i think so that's 360 grams of room temperature water now americans is this crazy one milliliter of water equals one gram of water amazing right and next up we're adding the salt two percent based on the flores recommended so that's 12 grams of salt the percentages are super handy in case you want to scale up this recipe and just make more pizzas all you have to do is you have to increase the flour amount and recalculate the percentages one more time salt has been added and now comes the second most important ingredient in your sourdough stutter let's quickly talk about the magic that happens the moment you add sourdough to your pizza though you have yeast and you have lactic acid bacteria also known as lab the yeast mostly produces co2 and ethanol co2 is what leavens the dough ethanol is what gets you drunk but that evaporates during the baking process then you have the lactic acid bacteria and there are actually two groups the first group the homo fermented of lactic acid bacteria they just produce one thing and that's lactic acid then there are also the hetero fermented of lactic acid bacteria that's where it gets crazy they produce lactic acid acetic acid co2 and even some ethanol the homo fermented of lactic acid bacteria prefer an unaerobic environment so they like it when there is not too much oxygen inside of the dough the hetero fermented of lactic acid bacteria they prefer to have oxygen with oxygen they produce acetic acid lactic acid has a lot of dairy notes similar to yogurt acetic acid has a lot of vinegary notes similar to yeah vinegar so for pizza dough i would recommend you to have more of lactic acid rather than acetic acid and i recently made a tutorial on that how to make a yogurty sourdough stutter please do check that out for starter studies there are three different categories the first one the classic italian one the levy to moderate sorry for my poor pronunciation italians please excuse me then you have the regular sourdough stutter in comparison to the levutu mater it has around 100 hydration that's equal parts of flour and water the livito mater is much stiffer and then you have the liquid stutter the liquid solder has around 500 hydration so that's five times as much water as flour generally speaking the more water you have the more active your sourdough starter is that's because imagine the water being like a big highway the zardo microorganisms can just move around so much faster the more liquidy it is now the levitomodre is typically washed with a little bit of water and that's why it also favors the homo fermentative lactic acid bacteria then the regular stutter which adds yogurty and vinegary notes to your final bread then lastly the liquid one which mostly adds yogurty notes to your dough for this sort of dough i would prefer the first option or the third option not so much the one which has vinegar notes and it's super interesting i recently changed my starter to the yogurty one to the liquid one but i'm not able to get back the vinegary notes just shows one more time how unique every sourdough is so the key takeaway from this is it doesn't really matter so much which sourdough you have all of them are working they do the same thing one is just a little bit more hydrated the other one is less hydrated what's important is that you read the signs of when your dough is done with its fermentation let's have a look at that right now i'm using around five percent of this liquid stutter which equals around 30 grams so that's it that's all the magic for the dough and now we just have to knead you can either knead by hand or you can use a stand mixer if you use a stand mixer you want to make sure that you need as long as it takes until the dough gets removed from the edges of the container when you need by hand i recommend you to just do one set of kneading for five minutes get your hands dirty let that sit for another 10 minutes go back and knead one more time it's gonna be so much simpler and voila our dough is almost done with kneading check this out this is the sort of consistency that you want to have on the toe this is called the windowpane test you see how the dough just nicely holds together that's the gluten that we aligned with kneading so very important this is the sort of consistency that you want if you don't have it need a little bit more and also note how stiff this dough is it's a relatively stiff dough what i like to do for kneading by hand i like to use the bench this is excellent because we're always just gluing the dough together like this bench kneading is a really great way to develop that gluten network so just take it stretch it out fold it over in my opinion this is the most efficient way to knead and that's all the magic of making the sourdough dough quite simple right but yeah now it becomes a little bit tricky but i got a cool little hack prepared for you when are we done with the dough and this is the most important question when is our fermentation done the problem is your kitchen likely has a different temperature and so i can't give you any timings because the timings are completely dependent on how warm it is for you in winter times it can be so much slower than in summer times but i got a cool little trick prepared and let me show you what we're going to do is we're going to be extracting a small piece of our dough we will place the small piece in another jar the sample jar we will mark this sample jar and give it another marking the moment we see that we have a 50 size increase that means that our dough is done with its first stage of fermentation and that's super reliable in my opinion this is such an easy way that makes mastering the fermentation process so much easier the other option you could go for if you have a large pizzeria you could get yourself a ph meter and then wait for around a ph of 4.5 this also depends a little bit on your sardo this is the value that you have to experiment with on your own i would recommend you that you extract a sample regardless and at around a 50 size increase measure the ph then you know your individual ph value and now comes the big trick of this recipe that will always make you nail the fermentation exactly on point as i discussed before we will just be extracting a tiny small piece of the dough and then we might put this into this small jar here this small jar is going to be our sample jar i'm going to round up the dough now at a 45 degree angle i push into the dough and pull it over the surface this only works because we did not use any additional flour then i'm just taking the dough and i'm putting that into a clean container this could also be a pot with a lid everything works so i marked the jar this is where we are at right now and this is our goal around a 50 size increase and this will totally work if you have a strong flower if you had a weaker flower with less gluten you should aim for less of a size increase but since we in general for a pizza dough want to have a stronger flour the 50 size increase is something that works i'm just keeping everything very close together now this might not work if your room heats up very fast because then the sample would heat up faster than the main dough for instance that's why also it was important that we use the room temperature water just to make sure that both of them have the same temperature furthermore kneading is important because we want to make sure that we nicely homogenize the dough that we have equal amounts of sourdough everywhere inside of the dough so just a few limitations on this method the other option that you could go for is a ph meter a ph meter measures the acidity inside of the dough a ph of 4.5 you are finished with this stage downside of this method it's very expensive a ph meter like this costs around 200 us dollars both of the methods definitely work if you're just getting started then just go for this small sample method if you want to have a reproducible recipe every day that's always consistent then a ph meter might be a good investment and especially if you're running a pizzeria or something like that that's about it for the dough we just made an amazing dough and we're going to wait until this reached the desired size increase and then we will be back it's probably going to take something around six to eight hours this depends on your sourdough starter activity and on your room temperature in general the warmer the faster this is going to be but in cold germany i don't know if summer is ever going to arrive it's just going to take a little bit longer kitchen temperature right now for me is 22 degrees celsius good evening this has been around 10 hours and our sample has reached the desired size increase so if i had relied on timing then i would have already proceeded with the next steps four hours too early this sample jar really makes sure that you always nail this part off the fermentation before having this dough go into the fridge i'm going to give this one stretch and fold with the wetted hands i'm removing the dough slightly from the container i wet my hands again i lift the dough upwards and fold it over same thing from the other side this creates additional dose strength because the dough relaxed quite a lot furthermore this makes sure that those pockets here are a little bit even out exactly what we want one more time from this side and you see how the dough is already nice and fluffy so that's it that's our dough now and now it's going to go into the fridge in the fridge at around 4 degrees celsius almost everything comes to a complete standstill this means we can use the dough tomorrow two days later three days later whenever we want just three hours prior to making the pizza we have to take the dough out of the fridge to allow to come to room temperature again so this goes into the fridge now oh and by the way being the german that i am i'm now going to be also adding this back to the main dough the germans don't like anything go to waste you know ta-da so we stopped at half the size increase but based on my experience with this flower and other pizza flowers you can go as much as a 100 size increase this means we still have some leavening power left in the dough and this is exactly what we need when we were to make a sourdough bread out of this i would go to 100 size increase but we're now stopping at a 50 because we want to delay this when we actually make the nice pizza bowls covering this again i don't want this to dry out and now this goes into the fridge and around four degrees celsius is a great temperature if it's above six degrees celsius your fermentation is going to continue which is not what you want then your dough is going to become very very sticky at some point so perfect temperature here let's close this and leave this in here for a few days hello again so now it's baking day this has been sitting in the fridge for two days the dough is very very cold now and now is the time for us to form our pizza pies well a pre version of the pizza pies with wetted hands i'm taking the dough out and i'm placing it here on my surface so with this method you will always have amazing pizza ready on time because now it's three hours prior to when i want to make the pizza that's a good rule of thumb so three hours before you want to make the pizza take the dough out of the fridge now all we have to do is we have to divide this into four equal parts you could also be using a scale for that in case you wanted to but in this case i'm just going to roughly eyeball it let's check if that actually worked 250 perfect size 270 a little too large 230. okay and now it's time to form our pizza pies i'm just taking them and i'm wetting my hands i'm flipping them over slightly and i'm just taking the edges and i rotate them in just slightly without pushing down too much and when that is done i rotate the pizza ball again and over the surface i'm dragging the dough this only works because we did not use any flour now it's a little too wet then it also doesn't work so over the surface drag your pizza ball that's it and now what we're going to do is they will be sitting here for another three hours roughly and they would definitely dry out the best way to go about it is to use a wet kitchen towel and all we're going to do is we are going to place this on top of our pizza pies this means the kitchen towel won't stick and the pizza balls won't dry out see so this is how our dough looks like after around three hours it has nicely relaxed and it's now ready for the first pizza it's time to prepare everything in this case i'm going to be preparing the tomato sauce and i'm just using canned tomatoes for typical napoleon style pizza you want to be using sun marzano tomatoes from the city of you guess it's san marzano in italy they really have so much incredible flavor just the summers on our tomatoes with a little bit of salt makes an amazing pizza sauce nothing else not plastic nothing else but of course this depends on your preference i'm going to be using around 1 gram of salt per 100 grams of tomatoes and then i'm just using a fork to crush the tomatoes then i got a little bit of buffalo mozzarella regular mozzarella which would be fiordi latte fresh basil some semolina flour and my copper can which is coming from naples italy if you want to bake a true authentic neapolitan pizza this is the sort of copper can that you need did i just say that there's also olive oil inside yes so copper can with filled with olive oil for baking there are three options and let's quickly talk about them regular old-school method is to use a pizza they go to around 500 degrees celsius super super hot then the pizza is only baked for a maximum of 90 seconds and that's the idea of the neapolitan pizza you want to have a pizza that's only half baked almost but still have all those amazing ingredients which can be consumed half-baked because they're just so amazing in terms of taste now the home oven only heats up to around half of that maybe 250 degrees celsius so what works best for the home oven is to pre-bake parts of the pizza and then later on add your toppings i would just make the pizza pie put on a little bit of tomato sauce bake for a minute and then afterwards take out the pizza pie again and put on the rest of your toppings it's really a great way what works best for a home oven is to have a steal the steel is able to release the heat faster to the dough a stone can hold more energy but it's just not able to release it as fast but please don't worry too much i would say the difference is just marginal it's a little bit better and the third option which is my preferred method for baking pizza at home is to use a cast iron pan we're going to make our dough we will place it inside and then quickly heat it on top of the stove and then in the end we will just move it to the oven to let it finish bake super easy and great pizza so i would say this one gives you a hundred percent amazing pizza this one here probably around 95 amazing pizza and the last one the cast iron is at around 98 so i'm showing you this because all the method works this depends on what you have available at home for this video i'm going to be using my special pizza oven and i'll be using this technique here i'll show you before we jump to that i figured i'm gonna show you another quick overview of the different baking options next to each other what's important for your home oven and for the cast iron option is that you heat your oven to as much as possible you want a fast baking time so the ph is now at 4 20. with this flower if i go below 3.95 ish then they become over fermented so they could actually sit a little bit longer on the countertop but this is great this is perfect to shape them now and please don't worry you definitely don't need to get yourself a ph meter i just wanted to show you in case you had one so that you can reproduce the recipe at home i'm starting by applying a little bit of flour here on my surface then some flour on the dough ball then i'm just taking the dough ball and i'm placing it on the bed of flour and i'm going for a bulletin style pizza now but you could use any other method as well you could use a tray whatever you feel like i'm first going to be making a neapolitan style pizza in my special pizza oven and then afterwards i'll make one in a casserole all i'm doing is i'm taking the dough on my knuckles and then i'm stretching it a little bit this makes a thinner center but that's what i like for my pizza this is of course again personal preference like so many things and this is good gluten development just see how the pizza holds together already looking quite well you can just take a pause if you want place it on your floured top i'm preparing my pizza peel now i like to use a wooden peel because this just means that the dough won't stick as much use semolina flour here this helps to release the dough in the end use a little bit more than too little flour in my hands again and then let's continue on the pizza then place it on your pizza peel and you can always on your pizza peel just fix the shape a little bit make it nice and rounder now it's time to place the tomato sauce that's around 50 to 60 gram for this style of pizza a little bit of basil before the bake and i'm starting with regular fjord di latte regular cow mozzarella a little bit of extra olive oil and now into the oven [Music] check this out the perfect sourdough pizza off topic i had to go shopping for a little bit and found a pineapple some asparagus and of course being a german some cut off so i had a terrible idea what comes next unfortunately has to be sensored for the sake of the sanity of all italians this is what torture to italians at its best looks like sorry anyways let's go back to our regular cast iron sourdough pizza and now the next one we are making in a cast iron pen like this i think this really makes an amazing pizza too all we're going to do is we're going to be adding a little bit of olive oil here in the pan and then some semolina flour as well this just makes sure that the dough won't stick i like to use a kitchen towel and just evenly spread this mixture my oven has been preheated to the maximum and so my stove i am going to be placing the dough inside of the non-heated cast iron pan then we'll make sure that we get that nice coloring from the bottom by using the stove and afterwards we move it to the oven then place the dough in your pan and oh nose we can just fix that and here since this is not hot yet we have all the time in the world we don't need to hurry we are just going to spread out the dough like this super easy so that it covers the edges really nice now we are going to be adding the tomato sauce oh nose make sure that you just rotate the cast iron you don't want a pizza to get too burned in one spot and voila that's our pizza after two minutes i wasn't able to fix that gigantic hole there but still don't worry too much because we're now going to be placing the cheese and it's gonna melt and it's going to close it finishing with some oil and now into the oven settings if you have a broiler activate the broiler and then set your oven to maximum temperature and then the pizza sits here as close as possible to the broiler for another 60 to 90 seconds and voila the finished pizza just look at this i already added the basil looking so similar to the other peaches and all just with the cast iron pan and your home oven so i think i made it a little bit too much pizza good thing that i didn't eat today time to taste this and just look at how fluffy this dough is i'm super excited to taste this the dough really has such a great flavor amazing this is my favorite food this is so good gigantic pizza slice i would be super curious to hear your thoughts on what i could have approved please do share it in the comment section if you have made other sourdough pizza detroit style chicago style please do also share it in the description i would love to see your recipe in there thank you very much for watching i hope you had fun and as always may the gluten be with you

Channel: The Bread Code

Views: 113,301

Keywords: sourdough pizza, pizza sourdough recipe, sourdough pizza recipe, pizza dough recipe, neapolitan sourdough, pizza dough sourdough recipe, sourdough pizza dough recipe, neapolitan pizza, pizza, neapolitan sourdough pizza, napoletana sourdough, pizza dough, how to make pizza, sourdough pizza dough, sourdough pizza ooni, sourdough pizza starter, sourdough pizza vito, sourdough pizza stone, sourdough pizza bread, neapolitan pizza ooni, pizza recipe, neapolitan pizza recipe

Id: -60DxtcJ9Fo

Length: 28min 48sec (1728 seconds)

Published: Sun May 23 2021