Why is my dough never this elastic? I feel like mine has more resistance than this

My flour sank to the bottom. It didn't look anything like this, and I followed it exactly, AND my yeast was good. No substance to this video.

I made this bread last Sunday and it was a total success!! Loved it loved it loved it 👏🏼👏🏼👏🏼

Kosher salt & an Egg ? I ndáiríre ?

Hi do you have a link for the tall cylinder pot you used when you transferred the dough for stretches please.

i followed this but the dough is still sticky, is that normal? i'm at the final shape (not cooked yet)

Finally, the best video of a woman baking great pizza

Would this work if I don’t have a wooden top but a graphite one?

How would you turn this recipe into a sourdough discard bread recipe?

Hi, do you let it cool down completely before cutting? When is the right time to cut ciabatta?

Great video! Simple and easy to follow along. Love the kiddos in the background 😊😊😊

Help! After 2 rounds of slap and fold, dough is still really sticky...doesn't form a nice ball :( It is getting more elastic, and smoother, but still really wet. I used a scale to measure everything. Anyone have any suggestions for my next attempt??

What temperature!

how do you make it for lunch. this is too long for me

Did you consider docking the dough so it doesnt bubble during the par bake?

First dough turn mine was fat and fairly taught so difficult to manipulate. Any idea why? It may have been overly warm where it was rising.

Have you ever tried Muhammara? Makdous? I think you'll love it.

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 KZbin 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 :)