📖 Find the written recipe in the link below the video ⤴️ 🌾 If you would like to support my work click here ⤵️ www.ko-fi.com/chainbaker 🔪 Find all the things I use here ⤵️ 🇺🇸 www.amazon.com/shop/ChainBaker 🇬🇧 www.amazon.co.uk/shop/ChainBaker 🥨 To learn more about bread making click here ⤵️ Principles of Baking bit.ly/principles-of-baking The Steps of Baking bit.ly/steps-of-baking
We made this for dinner tonight. I just recently started making sourdough again after a 2 year hiatus and did NOT expect this result. I followed your recipe and instructions to a T except the baking. My other half has pretty much perfected his yeasted pizza dough/baking, and we used the frying pan method for this like he typically does. It came out absolutely perfect. I can’t wait to try another recipe of yours, and am planning to do the butterfly tea sourdough bake next. You are the man. So informative, and easy to listen to. We’ve been watching your channel like a TV series and I’m learning so much. Thank you thank you thank you!
Seeing the way that Doe handled was so satisfying. I've been making pizzas at home for 20 years and I don't think I've ever once gotten a dough that would act like that. No matter how wet I make them, they always seem to be fairly tight and fight more than I think they should.
Hi Gray! If the dough is fighting you, walk away and allow it to rest for 5nor 10 minutes and it will relax. I’m not super patient, so sometimes, I move on to start shaping the next piece and come back to the first while the second one is resting. Happy pizza time!
Had some leftover starter from another sourdough project, and made a small batch of this recipe. Baked today and enjoyed for lunch. (#246) Photos have been posted - I'm surprised that I had never made this recipe before. 😉
Just finished eating the last one of these that I made for my girlfriend and me. We added a few different toppings and they were great! Found the stretch and fold method a bit tricky but think it will come with time and practice. Thanks for the recipe and video to help 😊
Awesome! 🤩 yeah it is a bit sticky I guess. Try and do it with a light touch and a quick hand. And of course the more you practice the better you’ll get. On to many more delicious pizzas! 👍🏻😃🍕
@@ChainBaker would you suggest either slightly wetting your hands or a slight covering on flour when doing it? Would either help? Definitely on to more pizzas! Was the favourite pizza dough I'd made and will definitely do it again.
Flouring would not be effective in this case. The flour would get absorbed by the dough instantly. And then you would be adding more flour to the recipe and decreasing the hydration as a result. Now wetting your hands once in a while would definitely help. Just remember not to have them dripping wet because then you would be adding more hydration to the recipe. Generally I try not to wet my hands too often. I do it once before I start working the dough and maybe once more half way through and then at the very end when I need to organise the dough into a nice ball to go into the bowl for bulk fermentation. Don’t worry about it sticking too much. Even though it might feel messy and sticky the longer you work it the more it should get unstuck from your hands anyway.
@@ChainBaker thanks for the advice. Learnt the hard way about having dripping wet hands when working with dough on a previous bake. Think I just got a bit frustrated with it so just need to keep going next time instead of worrying about the current levels of stickiness. Loving the channel by the way. Will be trying some of your other bakes soon (very tempted by the banh mi)
Yeah I did the same in the beginning 😄 thank you for watching my videos! I’m happy to help and happy that my videos are making people try different breads. I have a lot more interesting stuff coming up 😉
Happy new year and greetings from Athens, Greece! I have a question. You mentioned that the dough can cold proof for up to 24hours. Until now, I only used yeast and I like to cold proof for 48 or even 72 hours. I love the taste of the dough after so many hours in the fridge. Can I do the same with sourdough pizza after the final shaping or it will go bad? Thank you 🍕😊
Happy New Year! :) You will have to do some experiments until you get the right result. I think the best method would be to fully mix the dough. Divide it and shape it into balls. Then let it proof for some time at room temperature. Perhaps one hour. This will depend on your starter and temperature control. Then place it in the fridge for a long cold proof. If you put the dough balls in the fridge right after mixing I think that the dough will not ferment whilst in the fridge. That is why I reckon would be best to get it going before chilling. But then again I could be wrong. Let me know what you find :)
@@ChainBaker yes I am planning to follow your method, the exact steps, up until the point you shape the balls and put it in the fridge. Then I will just extend the time in the fridge from 24h to maybe 48h. Will let you know!
Getting the dough from slimy wet to nicely wet ready for 1st proof was hard!!! I could not make it as nice looking as yours, and just left it to have 1st proof. When I took it out to fold, it was ok! It behaved in a more manageable way allowing me to give it 1st fold. My question is, after dividing, and bench proof 30 mins., must the dough be left for 16 hrs before I can make pizzas out of it (eat it)? :)
If it’s sticky then one thing you can do is fold ir more often at shorter intervals. Folding will act as a way of developing it. Extra folds = extra strength. You don’t have to refrigerate it overnight. I think a couple of hours of final fermentation would be enough to bake it the same day, but the longer you ferment the more flavour you will get and that is why we leave it in the fridge for so long ;)
Just came across your site... Great Stuff! Thank you. Please confirm whether the quantities in the "main dough" recipe is the total amount to use including water & flour of the starter?
Thank you so much! :) The main dough ingredients are separate. I've subtracted the flour and water that is in the starter already :) so just make your starter and then add the remaining ingredients from the main dough.
In one of your videos you said that the dough flour should be the same as the sourdough flour is from. What are possible issues? I have rye sourdough, but used white bread flour for this pizza dough. I created sourdough in 7 days, and used the sourdough 8th day for this recipe in 1:10:10 ratio. My levain did not rise over night, could that be the issue, or could weak sourdough be issue instead?
@@ChainBaker Thank you for such quick response. I think you also said that sourdough should be kept fed at least for month to be strong enough, could that be true?
Mine’s ended up quite a lot wetter than this and has become quite unruly. I’m considering dividing the bulk dough in thirds and making three lazy man’s pizzas out of it but I’ve found the dough with those to be more like a topped focaccia, which I’m not excited about tonight. Any quick fixes? At least for one of the three? Adding more flour at this point is not recommended, right? It seems like it’s about 86% hydration - pretty much spot on. So I’m not sure why it’s so wet. I’m using 13.7% Manitoba flour. [edit] can I freeze a portion of the raw dough?! I have 1400g 😂
It depends on the stage of where it's at. You can knead in more flour at the beginning. It would not work very well after bulk fermentation though. Lazy man's pizzas it is! What did you end up doing?
Hi, I've tried doing everything like you said but the pizza came out raw.. I understand there is many things I need to get right, but since it's not the first time - do you think this may be because the dough was under fermented? My fridge is at 8C, maybe this is too low? What temp is yours? Or is it because I used a thin metal sheet tray instead of proper stone/steel?
My fridge is cooler, so that is definitely not the issue. Perhaps your starter is a bit less active. A metal sheet is definitely not the best for baking pizza. Try using something a bit more solid.
All went well with the starter but I could not make my dough work with the stretch and fold technique. Just to confirm total flower is 370g, 70 for starter 300 for main dough. Water 70 starter 220 main dough which is equal with 290g. Hydration level 78%. I might have gotten the autolyse wrong because my dough was so sticky and soft that no way could keep any shape. Tried saving it in the mixer but that made things worse...
@@ChainBaker using the same flower as you. I guess because i don't know how to kneed very well, was my first time with such a wet dough and oil, i did not develop the gluten well, was up to my elbow in dough :)). Will try with a smaller quantity until i master it.
Sofi Yassin well there are many ways of making a pizza. Don’t take my way as the definite one. Italians would probably stone me for doing it the way I do 😄 but a long slow fermentation is definitely a good way of doing it :)
📖 Find the written recipe in the link below the video ⤴️
🌾 If you would like to support my work click here ⤵️
www.ko-fi.com/chainbaker
🔪 Find all the things I use here ⤵️
🇺🇸 www.amazon.com/shop/ChainBaker
🇬🇧 www.amazon.co.uk/shop/ChainBaker
🥨 To learn more about bread making click here ⤵️
Principles of Baking bit.ly/principles-of-baking
The Steps of Baking bit.ly/steps-of-baking
We made this for dinner tonight. I just recently started making sourdough again after a 2 year hiatus and did NOT expect this result.
I followed your recipe and instructions to a T except the baking. My other half has pretty much perfected his yeasted pizza dough/baking, and we used the frying pan method for this like he typically does. It came out absolutely perfect.
I can’t wait to try another recipe of yours, and am planning to do the butterfly tea sourdough bake next. You are the man. So informative, and easy to listen to. We’ve been watching your channel like a TV series and I’m learning so much. Thank you thank you thank you!
That is great to hear. Cheers :)
Love your videos!😍 Recipes and instructions r easy to follow.👌🏽
Thank you so much 🙏🏻
Dang this is cool I will be doing this next week for sure.
Very soft pizza crust! Love it!
Seeing the way that Doe handled was so satisfying. I've been making pizzas at home for 20 years and I don't think I've ever once gotten a dough that would act like that. No matter how wet I make them, they always seem to be fairly tight and fight more than I think they should.
Sometimes I wish my dough was not as stretchy 😄
Hi Gray! If the dough is fighting you, walk away and allow it to rest for 5nor 10 minutes and it will relax. I’m not super patient, so sometimes, I move on to start shaping the next piece and come back to the first while the second one is resting. Happy pizza time!
Had some leftover starter from another sourdough project, and made a small batch of this recipe. Baked today and enjoyed for lunch. (#246) Photos have been posted - I'm surprised that I had never made this recipe before. 😉
Thank you. Excellent. How to make a starter. I am not sure if there is a video about it in your channel.
czcams.com/video/qliOAeGFkLc/video.html
Your videos are incredible! Thank you!
Thank you so much 🙏🏻
Just finished eating the last one of these that I made for my girlfriend and me. We added a few different toppings and they were great! Found the stretch and fold method a bit tricky but think it will come with time and practice. Thanks for the recipe and video to help 😊
Awesome! 🤩 yeah it is a bit sticky I guess. Try and do it with a light touch and a quick hand. And of course the more you practice the better you’ll get. On to many more delicious pizzas! 👍🏻😃🍕
@@ChainBaker would you suggest either slightly wetting your hands or a slight covering on flour when doing it? Would either help? Definitely on to more pizzas! Was the favourite pizza dough I'd made and will definitely do it again.
Flouring would not be effective in this case. The flour would get absorbed by the dough instantly. And then you would be adding more flour to the recipe and decreasing the hydration as a result. Now wetting your hands once in a while would definitely help. Just remember not to have them dripping wet because then you would be adding more hydration to the recipe. Generally I try not to wet my hands too often. I do it once before I start working the dough and maybe once more half way through and then at the very end when I need to organise the dough into a nice ball to go into the bowl for bulk fermentation. Don’t worry about it sticking too much. Even though it might feel messy and sticky the longer you work it the more it should get unstuck from your hands anyway.
@@ChainBaker thanks for the advice. Learnt the hard way about having dripping wet hands when working with dough on a previous bake. Think I just got a bit frustrated with it so just need to keep going next time instead of worrying about the current levels of stickiness. Loving the channel by the way. Will be trying some of your other bakes soon (very tempted by the banh mi)
Yeah I did the same in the beginning 😄 thank you for watching my videos! I’m happy to help and happy that my videos are making people try different breads. I have a lot more interesting stuff coming up 😉
Can you please make the udon style dough pizza
Udon? Like the noodles? Not sure if you can make pizza with that 😅
Happy new year and greetings from Athens, Greece! I have a question. You mentioned that the dough can cold proof for up to 24hours. Until now, I only used yeast and I like to cold proof for 48 or even 72 hours. I love the taste of the dough after so many hours in the fridge. Can I do the same with sourdough pizza after the final shaping or it will go bad? Thank you 🍕😊
Happy New Year! :)
You will have to do some experiments until you get the right result. I think the best method would be to fully mix the dough. Divide it and shape it into balls. Then let it proof for some time at room temperature. Perhaps one hour. This will depend on your starter and temperature control. Then place it in the fridge for a long cold proof. If you put the dough balls in the fridge right after mixing I think that the dough will not ferment whilst in the fridge. That is why I reckon would be best to get it going before chilling. But then again I could be wrong. Let me know what you find :)
@@ChainBaker yes I am planning to follow your method, the exact steps, up until the point you shape the balls and put it in the fridge. Then I will just extend the time in the fridge from 24h to maybe 48h. Will let you know!
Getting the dough from slimy wet to nicely wet ready for 1st proof was hard!!! I could not make it as nice looking as yours, and just left it to have 1st proof. When I took it out to fold, it was ok! It behaved in a more manageable way allowing me to give it 1st fold. My question is, after dividing, and bench proof 30 mins., must the dough be left for 16 hrs before I can make pizzas out of it (eat it)? :)
If it’s sticky then one thing you can do is fold ir more often at shorter intervals. Folding will act as a way of developing it. Extra folds = extra strength.
You don’t have to refrigerate it overnight. I think a couple of hours of final fermentation would be enough to bake it the same day, but the longer you ferment the more flavour you will get and that is why we leave it in the fridge for so long ;)
Just came across your site... Great Stuff! Thank you.
Please confirm whether the quantities in the "main dough" recipe is the total amount to use including water & flour of the starter?
Thank you so much! :)
The main dough ingredients are separate. I've subtracted the flour and water that is in the starter already :) so just make your starter and then add the remaining ingredients from the main dough.
Basically I've made it easy for everyone. So you would not have to do any calculations yourself.
Can you freeze this dough after you divide into individual dough ball?
Yes. There will be a full video on freezing dough coming in January btw 👍
In one of your videos you said that the dough flour should be the same as the sourdough flour is from. What are possible issues? I have rye sourdough, but used white bread flour for this pizza dough. I created sourdough in 7 days, and used the sourdough 8th day for this recipe in 1:10:10 ratio. My levain did not rise over night, could that be the issue, or could weak sourdough be issue instead?
Perhaps it is still too young and weak for such adjustments. Keep feeding it rye flour for a while and then try again.
@@ChainBaker Thank you for such quick response. I think you also said that sourdough should be kept fed at least for month to be strong enough, could that be true?
@@Darthy0 Yes. A very young starter can be finicky.
Mine’s ended up quite a lot wetter than this and has become quite unruly. I’m considering dividing the bulk dough in thirds and making three lazy man’s pizzas out of it but I’ve found the dough with those to be more like a topped focaccia, which I’m not excited about tonight. Any quick fixes? At least for one of the three? Adding more flour at this point is not recommended, right? It seems like it’s about 86% hydration - pretty much spot on. So I’m not sure why it’s so wet. I’m using 13.7% Manitoba flour.
[edit] can I freeze a portion of the raw dough?! I have 1400g 😂
It depends on the stage of where it's at. You can knead in more flour at the beginning. It would not work very well after bulk fermentation though. Lazy man's pizzas it is! What did you end up doing?
How many percent hydration is this recipe?
Divide the total water content by the total flour content and that'll be it 💪
Hi, I've tried doing everything like you said but the pizza came out raw.. I understand there is many things I need to get right, but since it's not the first time - do you think this may be because the dough was under fermented? My fridge is at 8C, maybe this is too low? What temp is yours? Or is it because I used a thin metal sheet tray instead of proper stone/steel?
My fridge is cooler, so that is definitely not the issue. Perhaps your starter is a bit less active. A metal sheet is definitely not the best for baking pizza. Try using something a bit more solid.
@@ChainBaker thank you very much!
Small issue... my Levain is done 3h earlier... I will try to put in the fridge to slow down the yeast... not sure it will work, any thoughts?
It should work just fine 👍
All went well with the starter but I could not make my dough work with the stretch and fold technique. Just to confirm total flower is 370g, 70 for starter 300 for main dough. Water 70 starter 220 main dough which is equal with 290g. Hydration level 78%. I might have gotten the autolyse wrong because my dough was so sticky and soft that no way could keep any shape. Tried saving it in the mixer but that made things worse...
Perhaps your flour is weaker?! You can always knead in some extra flour if that happens.
@@ChainBaker using the same flower as you. I guess because i don't know how to kneed very well, was my first time with such a wet dough and oil, i did not develop the gluten well, was up to my elbow in dough :)). Will try with a smaller quantity until i master it.
How can this technique be efficiently executed at high volume in a restaurant? Using a planetary mixer.
Start with a smaller batch and work your way up
what if I make starter at 1:1:1 How much starter do I need?
50g starter, 50g water, 50g flour
@@ChainBaker Thank you so much.
I discovered that my whole life I was making pizza wrong 🤣
Sofi Yassin well there are many ways of making a pizza. Don’t take my way as the definite one. Italians would probably stone me for doing it the way I do 😄 but a long slow fermentation is definitely a good way of doing it :)
@@ChainBaker😂😂😂😂😂