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Witam ,czy to był zaczyn czy zakwas

I’m afraid dough will stick to the parchment. Is this ever an issue for anyone?

This is THE BEST SOURDOUGH PIZZA RECIPE EVER!

Can you add dry fruits & nuts?

The way all recipe videos should be!!

I don't add any olive oil for the dough but use a damp cloth at room temperature and a cellophane bag in the fridge. Then the pizza is for people who watch their weight. You show a more authentic recipe, but now most people try to lose weight.

just discovered your channel and love your presentation style on CZcams as well as your food offereings. am a recent retiree who moved from Texas to Washington state and have taken up cooking as a new hobby. am going to make this bread and in checking out your notes discovered the pan you used is made here in WA state in Spokane. what size do you recommend of the grandma style pizza pan? thanks in advance, one of your new fans

I agree this is not rad na

This recipe is to die for! It's just a tiny bit labor intensive but well worth the effort. I added a little chopped carrot to the sautéed onions for a natural sweetness and a rind of parmesan cheese when the mix went into the oven. I too enjoyed the kids and piano in the background.

I love the little helping hands.

Where’s the sage??

with 50g water in the starter doesn't this become 85% hydration?

8gr Indian yeast ? Why you wanna do? Cinnamon rolls? 😂😂😂

Love this channel. It's informative without being preachy, verbose etc

so glad to find your channel, i was just thinking about making my own detroit style pizza since its been hard to find in my area. cheers!

Nice❤❤❤❤

What happens if you don't put it in a pot and just normal cook in the oven..

Thank you very much for this recipe! This was my first attempt at sourdough pizza and it turned out great. I am not used to such high hydration ratio for pizza (really 77% assuming a 1:1 starter) but I could make it work no problem. I might reduce the water quantity ever so slightly for next time though. For me 4 sets of stretch and fold was not enough even though I use fairly high protein type 00 pizza flour. I will do 5 or 6 sets next time, might even hand knead it a bit. Thanks again!

Chickpea water is very bad for your gut health. Just because vegan, doesn't mean good for you. Google and you will see. I am vegan. So not an insult.

I started following you on Instagram a while back. Love this video, no unnecessary chatter and music. Very straightforward. Excellent! And… My first loaf turned out great thanks to you. 😄

What’s a Detroit style pizza?

this is the first time i see this technique for dough. it is really cool!

Love you channel!❤ the recipes are so easy to follow💯

We begin from scratch not with starter ok

Will definitely use less water next time. Dough is insanely sticky

My son’s favorite is a sandwich from a local bakery on a ciabatta roll. I made your recipe for him and it was just fantastic! Thank you for sharing. 😊

One more question. What is the Starter ration when I use it for this recipe? 1:2, 1:5, 1:8?

How long can I keep the dough fridge/freezer?

This is the best pizza dough my husband loves it ❤

Thank you for this brilliant silent, quick and straightforward video. Why do others need to talk so much? Having tried to perfect sourdough bread for a couple of months and watched lots of videos I have at last made a perfect loaf by following your instructions, thank you!

What temp was your oven and how long did you bake?

I love the piano playing in the background... And thanks for the video :)

It was so wholesome to hear the piano being taught in the background and left in like it was the soundtrack. I love this planet sometimes. (Also I agree, Ina’s Vodka Sauce is the best ever)

Thanks for sharing. They were softish which I prefer than the overdone dry yokes. I'll try 2 minutes next time for a little runny. Do love the short demo👏

Is this recipe for 2 loaves?

Please don’t call it simple! Maybe informative

Some comments/advice about this recipe that may help people: 1) This recipe is LEGIT, after months of trying I got the best results from this one. 2) But! I think water content might be a little too high. Depending on the flour you use, you may need to adjust the water - refined white flours absorb less water than wholewheat varieties. First time I baked it, after bulk ferment I couldn’t shape it all, it was soo wet & sticky. Ended up just dumping it onto baking paper in a bowl & put in fridge overnight before baking. It still turned out yummy but reducing water content will help you shape it & carry out all the later steps in the video. 3) Make sure your oven is HOT, mine doesn’t go that high so I preheated the cast iron pot for 30mins at 250deg C which was okay.. yes preheating does take a long time but don’t skip it!! 4) Please wait before you slice it, the bread takes a few hours to fully cool & if you slice it while it’s warm it will fall apart and the steam escapes, creating bread that isn’t so soft. So just wait, even cutting it the next day would be amazing! 5) Don’t be discouraged if your bread doesn’t turn out well. Sourdough loaves are like snowflakes, each one is different so it takes time to understand what you are doing & improve. Enjoy ❤

I made your recipe tonight and it was so delicious! ❤

Amazing looking result. However... it reminds me of SpongeBob. "Three days later". Seems like 20 steps and two days of work. 😬. I get a very similar bread in less than 3 hours. Search online for, "The Easiest No Knead Bread Recipe" by Emma Fontanella. She has two options, one variation is 2 hours rise + bake, the other is 6 hours rise + bake. Both variations of the same recipe.

That's not tinga lmao

I did it just like you did but they did not rise!?

Did you mean sugar instead of salt?

My darling, please, do not put salt and sugar right after the starter. It really damages bacterias. Water, starter and flour come firstly, then you add other ingredients. Thanks for recipe ❤

too bad you don't use cup measurements--- i have to go back and forth for liters grams etc.

But why did you cut the pizza like that !?!?! 😕 3:46

Where is the recipe for the sourdough starter?

this broad aint never been to detroit