What about cooking the dough for a little first once it's formed but before the sauce/toppings are added? Would that allow for more sauce/ toppings to be added?
I tried this pizza dough and it was fantastic. I left one of the balls in the refrigerator for seven days (really don't eat more than one pizza in a week) and it turned out to be ten times better than the one I used after one day!! Try it, I am sure it will surprise you!!!
I made this pizza crust 3 times now. And the last time I had to leave the dough for 48 hours in the fridge because something came up and I couldn’t bake it on time. It was the best pizza I’ve ever made. But the previous 2 times it came out very good too. So, either way, yummy crust. I tried other sourdough pizza crust recipes before, and yours is the best. Thank you very much!
Great parchment paper application! I've had too many heartbreaks trying to toss it off in the oven onto the stone. Thanks for this video. Get to Seattle and let's have a drink!
I’ve made this recipe 3 times now using the stretch and fold method and love it. I’ve tried other recipes and this one by far is the best! Thanks for sharing!!!
I just tried your recipe and thank you. My dough was so sticky & wet, I so badly wanted the dough to work. Then I messed up by removing my dough from a ss container to a greased plastic. So I added bread flour that probably totaled to 5-10 grams and I left the dough sitting out for 30 minutes. I finally placed the container in the fridge and will wait for tomorrow after I come from work, hoping it rises enough but hopefully it does not overproof. Wish me luck!
Love this recipe! I've made it 4 times now. My hubby says he never wants "regular" pizza again. Can you, and if so, at what point do you freeze the dough?
This recipe (I used the fancier, tastier version) is amazing! It worked perfectly for me and improved my pizza so much. Quick question: Is it possible to form the balls into round bases and then store them in the freezer for quick use later? If so, at what point in the process should I do this? Would it be after the final two-hour rise after the cold fermentation? Great video, thank you!
So glad you enjoyed the pizza! As far as freezing goes, unfortunately I haven't had great success with freezing sourdough. If you want to give it a try, I would suggest freezing after the final stretch and fold sequence and rest at room temp. But again, I haven't had great success!
Hi, great video, thank you! I would like to try this with a loaf I’ve already proofed 13 hours and with salt. In your opinion, would you still add the remaining ingredients (olive oil, sugar), then split in half and go for the cold rise?
I know the video is a few years old and you may not reply but I have a question. If I wanted to get adventurous and attempt to throw some mozzarella strips in the crust for a stuffed crust pizza, do you think it would be problematic? I only ask because sourdough pizza tends to be a bit more stiff than a “regular”pizza dough and I’m not sure how that would work out! Awesome video though and either way I will be trying this recipe out!
All my stove knobs are plastic - but looked like metal...now they look like melted plastic. No more jacking the oven heat by broiling with the door cracked.
Thanks for the recipe I’ve only ever made bread with my starter so I’m excited! 1:57 I learned that an Autolyse is before adding starter, do you have a reason for adding yours? I’m just curious.
I have not tested this recipe with 00 flour, so I cannot guarantee the outcome. I would think you could substitute it for either the AP or bread flour, but I haven't really worked with 00 flour so I can't be sure.
Just discovered your channel! Can you recommend a bread kneader? (I’m assuming that’s what it’s called) LOL! I’m a mother and I’m learning the art of bread making, but with little ones around I need more time hands free.
I personally have not had great results freezing sourdough. But I would probably freeze after the bulk ferment, then thaw in the refrigerator, and continue with the recipe from there.
I might experiment with par-baking the crust before freezing to see how that turns out. I haven’t tried it before but it would be nice to double the batch to have ready-made crusts for a quick dinner.
That is the amount I tested the recipe as. The humidity in your house could have been different than mine, or your flour may have had a different gluten percentage. With bread baking, you sometimes need to go by eye instead of strictly by a written recipe, because there can be environmental factors that affect the dough!
I just mixed up a batch of the dough exactly as she recommended and it looks just like hers in the video, so I think she correct that there are other factors at play as to why yours was too wet.
That is a whole different topic but there are TONS of videos on making a sourdough starter. This video is about making the pizza dough from your already created starter.
Get my sourdough digital cookbook! bit.ly/butteredsideupsourdoughebook
What about cooking the dough for a little first once it's formed but before the sauce/toppings are added? Would that allow for more sauce/ toppings to be added?
I tried this pizza dough and it was fantastic. I left one of the balls in the refrigerator for seven days (really don't eat more than one pizza in a week) and it turned out to be ten times better than the one I used after one day!! Try it, I am sure it will surprise you!!!
Which method did you use? The simple made with the mixer or the second one with the stretches?
@@beatrizsandoval4395 I used the stretches. This is the same method I use with my sourdough bread, bagels and English muffins.
I made this pizza crust 3 times now. And the last time I had to leave the dough for 48 hours in the fridge because something came up and I couldn’t bake it on time. It was the best pizza I’ve ever made. But the previous 2 times it came out very good too. So, either way, yummy crust. I tried other sourdough pizza crust recipes before, and yours is the best. Thank you very much!
Tried this recipe a couple of weeks ago and now I'm back again because the dough was fantastic. Thank you for sharing!
Stretch and fold method was incredible!
Thanks for making it sound so easy, easiest i think compared to all other sourdough pizza tutorial, im gonna give this a try thanks to u! 😃
Great video! I’m going to try it over the weekend. Loved your bloopers!
Great parchment paper application! I've had too many heartbreaks trying to toss it off in the oven onto the stone. Thanks for this video. Get to Seattle and let's have a drink!
I’ve made this recipe 3 times now using the stretch and fold method and love it. I’ve tried other recipes and this one by far is the best! Thanks for sharing!!!
I’m so happy you enjoyed the sourdough pizza goodness! Thank you for letting me know!
This video was sublime
Aw, thanks!
I just tried your recipe and thank you. My dough was so sticky & wet, I so badly wanted the dough to work. Then I messed up by removing my dough from a ss container to a greased plastic. So I added bread flour that probably totaled to 5-10 grams and I left the dough sitting out for 30 minutes. I finally placed the container in the fridge and will wait for tomorrow after I come from work, hoping it rises enough but hopefully it does not overproof. Wish me luck!
Great video, straight to the point and super smart. Thanks!
Love this recipe! I've made it 4 times now. My hubby says he never wants "regular" pizza again. Can you, and if so, at what point do you freeze the dough?
Trying out your recipe this morning! Doing the “tasty” version and looking forward to how it turns out! It’s autolysing now! Thank you!
Hi watching this in England , this is an excellent video of the highest order . I’m going to give it ago . Thank you soooo much
Thanks Erica!
I am so excited to try this. I did feel like you were talking a little fast. I had to go back a few times and rewatch it!
This recipe (I used the fancier, tastier version) is amazing! It worked perfectly for me and improved my pizza so much.
Quick question:
Is it possible to form the balls into round bases and then store them in the freezer for quick use later? If so, at what point in the process should I do this? Would it be after the final two-hour rise after the cold fermentation?
Great video, thank you!
So glad you enjoyed the pizza! As far as freezing goes, unfortunately I haven't had great success with freezing sourdough. If you want to give it a try, I would suggest freezing after the final stretch and fold sequence and rest at room temp. But again, I haven't had great success!
Can’t wait to try this!
Hi, great video, thank you! I would like to try this with a loaf I’ve already proofed 13 hours and with salt. In your opinion, would you still add the remaining ingredients (olive oil, sugar), then split in half and go for the cold rise?
I know the video is a few years old and you may not reply but I have a question. If I wanted to get adventurous and attempt to throw some mozzarella strips in the crust for a stuffed crust pizza, do you think it would be problematic? I only ask because sourdough pizza tends to be a bit more stiff than a “regular”pizza dough and I’m not sure how that would work out! Awesome video though and either way I will be trying this recipe out!
Did you try this? how did it go?
All my stove knobs are plastic - but looked like metal...now they look like melted plastic. No more jacking the oven heat by broiling with the door cracked.
Are there any recipes that don't use a whole bag of flour? I just want to make a small pizza. Bags in the EU are only about 400 500 g
Thanks for the recipe I’ve only ever made bread with my starter so I’m excited!
1:57 I learned that an Autolyse is before adding starter, do you have a reason for adding yours? I’m just curious.
What can I use instead of all-purpose flour? I have a sifted Artisan flour or I can grind spelt or einkorn.
Can I leave out the sugar? Will it tast bad if I do so?
🍕
I have some unbleached 'oo' pizza flour. Can it be used with this recipe? And would I swap it for the all purpose flour or the bread flour?
I have not tested this recipe with 00 flour, so I cannot guarantee the outcome. I would think you could substitute it for either the AP or bread flour, but I haven't really worked with 00 flour so I can't be sure.
48 hrs is even better. Tested 24, 48 and 72. Winner was definitely 48 after everyone who ate them voted.
Just discovered your channel! Can you recommend a bread kneader? (I’m assuming that’s what it’s called) LOL! I’m a mother and I’m learning the art of bread making, but with little ones around I need more time hands free.
I use a Kitchenaid stand mixer. Some people also use a bread machine to mix their dough!
My husband and I LOVE this dough! We have made it probably ten times now. Can it be frozen?
I personally have not had good results with freezing sourdough, but others claim it can be done, so it might be worth a try!
How many pizzas does this make? How many grammes per ball are we weighing out? Thanks
2 pizzas, around 315 grams each I believe?
Where is the link to the pizza sauce receipt please ?
It’s on the description
Can I use pizza flour in place of the other flours used?
I have not personally tried it, so I can’t guarantee the results, but it should work. If it’s bleached, it may affect the natural yeast.
Can I use no-organic flour?
Yes, but I do recommend to use organic flour to feed your starter.
at what point can you freeze the dough and what steps do u take once its unthawed ? thanks in advance !
I personally have not had great results freezing sourdough. But I would probably freeze after the bulk ferment, then thaw in the refrigerator, and continue with the recipe from there.
I might experiment with par-baking the crust before freezing to see how that turns out. I haven’t tried it before but it would be nice to double the batch to have ready-made crusts for a quick dinner.
Do you know what the hydration percentage of the dough is?
If you use the formula for bakers percentages (250 water divided by 350 for the total amount of flour) it’s 71% hydration.
Your flour quantities are wrong I had to double the flour so it wasn't a soupy mess.
That is the amount I tested the recipe as. The humidity in your house could have been different than mine, or your flour may have had a different gluten percentage. With bread baking, you sometimes need to go by eye instead of strictly by a written recipe, because there can be environmental factors that affect the dough!
I just mixed up a batch of the dough exactly as she recommended and it looks just like hers in the video, so I think she correct that there are other factors at play as to why yours was too wet.
Gosh you’re so beautiful. You look exactly like the beauty in a painting
Maybe slow way down for those of us that have older ears ❤ brava🎉
just slow down the playback of the video using the settings
❤❤
Yea ill just make a regular pizza this is too much of a project
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“Start with sourdough starter” …
For all the people out there who don’t _have_ a “starter”, tough. You should have been born with one.
That is a whole different topic but there are TONS of videos on making a sourdough starter. This video is about making the pizza dough from your already created starter.
I sense a weston a price baddie
this is a copy channel of buttered side down
Yes it’s so similar. 🤣🤣🤣
why the fear of salt? You new at this??
🙄
Damn Darlin, you are fine.
What a total faff for a pizza
Instead of water use sprite the pop one can babe
Can you freeze it @buttersideup
I personally have not had good results with freezing sourdough pizza dough. But apparently it can be done!