48 Hour Sourdough Pizza Dough At 70% Hydration Mixed In The Famag IM5S

[@jackcullen1514]

Thanks for sharing all of your experimentation with different recipes. Your videos have inspired me to try biga, sourdough, autolysed dough and different levels of hydration. Your pizzas always come out looking fantastic! Looking forward to future content, thanks for keeping it real and honest! Love the chanel and will be sticking around. Big thumbs up

[@PizzaRamblings]

Thanks for your kind feedback, glad you find my videos useful.

[@marbencosta1454]

Great dough, beautiful pizza.well done

[@mattedouard6759]

Recette au levain naturel 😍😍

[@Jason-Scott]

Superb!

[@frederickjennings8825]

beautiful pizza!

[@Paultkach]

How much dough (grams) do you normally mix. Looks like you’re able to effectively mix a smaller amount with great results.

[@xTheMaxinho]

That dough looked mega 👍🏻 I highly recommend the Molini Pizzuti Vesuvio flour, can easily get up to 70% Hydration even without a spiral mixer, bet you’d love it.

[@PizzaRamblings]

Thanks, I will try and source some. Always on the lookout for new flour 👍

[@alastairlewis8115]

Brilliant! Doing sourdough pizzas myself this weekend, hope they turn out half as nice as yours did!

[@PizzaRamblings]

Thanks for the comments. Longer the fermentation the better taste. That's what I found anyway 👍👍 enjoy

[@alastairlewis8115]

@@PizzaRamblings Totally agree. Unfortunately my flour choice is a bit restricted at the minute, obviously the Brexiteers never cared about classic Italian dishes. Will be doing a 24-hour proof with Nuvola and hoping Amazon turn up trumps on something stronger in the meantime.

[@PizzaRamblings]

Might be worth thinking about some CT time.if it means more starter in the recipe 🤷‍♂️

[@alastairlewis8115]

@@PizzaRamblings Good point. Pizza day is Sunday so there’s time for a bit of fridge fermentation 🥶

[@PizzaRamblings]

Oh yes, plenty of time 🍕🍕 go for it.

[@randazzo_cucina6257]

Loved your video! Quick question - at what point did you add the 52g of water and the salt?

[@PizzaRamblings]

Sorry for the late reply, it's hard to say now as that video is a distant memory.

[@noahbetschki358]

Nice, dough is looking awesome! Might reduce the salt on my try with a rye sourdough. Can't wait till me Famag IM5S-HH is going to be delivered.

[@PizzaRamblings]

Thanks for the feedback. You will love that machine when you get it. I do 65% hydration, ten mins on 2 then 10 mins on 4. Get a temp probe,.a good one. Stop the mixer when you hit 25c dough temp. So it could be longer on no 4.

[@frederikroesch]

Great Video, like always, really enjoyed it. I love sour dough or Lievito Madre Pizza, it's a completely different taste than fresh yeast. I've noticed that if you refresh the sourdough on higher temperatures (28 degrees +), you get more pleasant acidity which tastes not that "aggressive" and is more like a winey acidity.

[@PizzaRamblings]

Thanks for your kind comments. How do you mean refresh ?

[@frederikroesch]

@@PizzaRamblings I do not feed my Lievito Madre or Licoli, I refresh it at least 1x 4 hours before making the dough so it is very active...

[@PizzaRamblings]

Ah I see what your saying. I try 2 feeds before using it. 👍

[@frederikroesch]

@@PizzaRamblings Perfect, yes, if the last refresh is longer ago than 2 days I also do 2-3... 👍🏻

[@jameshobbs]

a recent study sheds some light on factors that contribute to variations in sourdough flavors. www.futurity.org/sourdough-starters-yeast-bread-microbes-2507252-2/

[@davidjenkins1877]

Another good video pal. Just a quick question, I've just got my ooni oven and made two loads of pizzas. But on both occasions I've burnt the stone both sides, could this be because I'm using to much semolina on my peel ?? Thanks

[@PizzaRamblings]

Yes it could be. You need to find the balance between enough to allow the pizza to slide off the peel yet not too much to get in the oven and burn. That's why I use the perforated peel to launch as it allows some to drop off. Also the Ooni can get very hot, go for 430c on the floor, chuck your pizza in an keep the flame med/low rotate every 20 seconds. To clean the stone leave it at full blast for a bit. Usually the underside will be clean on each cook. 👍

[@davidjenkins1877]

@@PizzaRamblings thanks so much. I've just ordered a new peel now. Lots of learning to do. You make it look so easy 👍.

[@PizzaRamblings]

Haha I've messed up plenty of times. Stick with it, it gets easier and better with practice. New peel is the right was to go 👍

[@stealthbomba]

You are passionate and I like that. What does tacky mean? What do you consider as done

[@PizzaRamblings]

Thanks, I mean that it's sticky, you can get dough so that it doesn't stick to your hands if you give it enough work. I usually kneed then ball, if the ball is super smooth then I'd say it's done. Push with your finger, if it bounces back all is well. Need and rest kneed and rest untill you get it smooth 👍

[@stealthbomba]

@@PizzaRamblings Thanks much.

[@muzharudin5657]

Veryyyyy good👍👍👍

[@PizzaRamblings]

Thank you very much

[@ciaobela8]

May I ask what flour you used to feed your starter? Do you use the same flour you use in the rest of the recipe? and was the SDS at RT ? TY! Great Video--TY1

[@PizzaRamblings]

Hi, I use to feed with rye flour, but that's quite hard to find, no now I just use the same OO flour that I use for the main ingredients. Yeah room temperature, I try and feed a couple of times to get it to primed before using.

[@FrankCosta-t7k]

When you are using the pizza app, it appears that it is set to pan pizza, at the very top, vs Neapolitan style. The reason I noticed this is because when trying to replicate this with the settings in the pizza app myself, it was set to Neapolitan and called for about half of the sourdough starter that yours called for so that is what caught my attention. Do you intentionally use the pan pizza setting rather than the Neapolitan? I have tried LSD in the past with the Neapolitan setting and found that it does not rise as much as I would hope in the time frame I use 48hr CT, 8hr RT. So I assume using the pan pizza setting and having it call for more LSD would essentially solve this issue by introducing more yeast. Thank you and please keep the great content coming!

[@PizzaRamblings]

Hi, thanks for the reply,, it's a few years back, but I'm pretty sure it was a fat fingers issue. I've never used the pan pizza setting on purpose to my knowledge. I think someone else did spot this a bit back too. Sorry if it's messed anything up. I did sourdough the other week with the proper settings and it was fabulous. Lots of rise in the dough, i did feed it over and over for a few days before as mine lives in the fridge all the time. So to clarify it was a mistake 🤦‍♂️ Cheers 👍

[@427les]

Great video, what temp do you need to keep the dough below in the spiral mixer? Thanks

[@PizzaRamblings]

From what I hear 24c is the limit. Might be a load of BS😉

[@427les]

@@PizzaRamblings thanks, getting ready for my first FAMAG spiral dough mixer go 👍

[@PizzaRamblings]

Brilliant, it's a cracking bit of kit. Next level dough coming your way 👍👍👍

[@jonvalderrama2538]

Great video! What app are you using to do calcs for the dough?

[@PizzaRamblings]

That's the Pizzapp on Apple and Google 👍

[@jonvalderrama2538]

@@PizzaRamblings thank you much sir!

[@janetwolbarst6307]

@@PizzaRamblings I just downloaded the app, now on version 1.8 and I entered 6 balls at 280g, 70% water, 3%sale, liquid SD and the amounts were totally different. Why would that be? Said Main dough doses = 1680g, flour 854g, water 563g, salt 30 g, yeast 233g. I'm confused!

[@janetwolbarst6307]

version 1.9

[@PizzaRamblings]

I have 3% waste set in the settings. This is to make sure that I always have enough dough to make the number of balls I put in the app. Otherwise the last ball is usually smaller than the others. In this case its usually bigger 👍

[@rbiv5]

Those are some pretty strong final comments! I am not too crazy about sour dough bread. Plus, making the starter in my opinion could lead to a lot of waste if it is not used. Is this still something worth trying? Was it the combination of the ingredients with the sour dough that did it?

[@PizzaRamblings]

Yes, out of all the different doughs I've tried, different fermentations etc this was one I could finally say yes I can taste it. We do like sourdough bread, but this was stronger than most breads I've tried. I think it was sheerly the fact that 1/3 of the ingredients was sourdough starter. I've never used as much in the past. Honestly it was really good. Had 2 to reheat today so this strengthened what I said. Wife was onboard too. It's hastle, feeding the sourdough often, feeding before using that is very true.

[@SilentShadovv]

Awesome! But, what dough mixing machine do you use?

[@PizzaRamblings]

It's a famag im5 high hydration.👍

[@SilentShadovv]

@@PizzaRamblings Thanks 🙂

[@davey9110]

how long was your autolyse and after balling how long at room temperature? thank you

[@PizzaRamblings]

Hi thanks for watching. It was balled after 38hr CT, so 10hr at room temperature. I autolised for roughly 10 hours in the fridge.

[@tolgarupture]

Hello. Thanks for another great video. I was interested in purchasing the particular dough mixer you use (I e: Famag IM5-S 10V-HH high hydration) for my street food business in London as I’m planning to make sourdough panuozzo breads to go with my grilled chicken thighs. Having checked it online it appears that the Uk company no longer has it in stock. And the Italian company also lists it as sold out. Would you have any idea as to how I can get it? I have recently purchased an Ardore pizza oven from Italy which is on its way 🤞. I’m new to all this so it’s taking me a while to get familiar with all the terms etc. Thanks again for all your help and good luck

[@PizzaRamblings]

I was just chatting with a chap in the same position yesterday, he found some. He kindly passed on the details as to where from. casawoodfiredpizzaovens.com/ he recommended them too.

[@tolgarupture]

@@PizzaRamblings brilliant! Thanks for the quick response. 👍

[@Mathieu3424]

Hey, nice protocol, how long did you leave the dough ball to rest ? 10 hours i assume ?

[@PizzaRamblings]

Thanks 6 hours I think 👍

[@Mathieu3424]

@@PizzaRamblings thx a lot for the answer. I was a pizza chef a while ago but I was not curious enough I’d say. I plan to open my own pizzeria one day in my country and this kind of video helps me improve as I can’t test lots of différente protocols hehe

[@PizzaRamblings]

No problem, good luck 👍

[@solo022667]

I have standard kitchenaid mixer using dough hook for my 70% hydration. I mix the dough for 7 to 8 mins and still very very sticky. Should i knead the dough longer? 7 to 8 mins feels like no gluten in the dough, but if i run it for 12 mins or little longer then i might kill the gluten. By the way i am using poolish 00 flour.

[@PizzaRamblings]

Yeah you need to kneed that by hand to build the gluten up. I've done some videos where I do lamination which is great for building gluten. At the least you need to stretch, fold and rest several time over at 70%

[@solo022667]

@PizzaRamblings shoud I maybe use the mixer to get going for 5 mins then take it out and use my hand for another 5 mins? Or hand stretch the whole way?

[@PizzaRamblings]

TBH thats what I would do. Use the mixer to combine the ingredients, and then hand stretch. You can see from my video that the dough mostly sticks to the hook and spins.

[@XY........]

It looks beautiful, tasty, airy and crunchy ... Just make sure you don't run out of chicken😁 I'm kidding of course😜 enjoy, everything looks fantastic💪🍕

[@PizzaRamblings]

Haha I will never run out of chicken lol 🐔🐔🐔🐔🐔🐔🐔🐔🐔

[@mohammed77892]

Good results 👍🏼 But the music is loud and distracting. Thanks

[@PizzaRamblings]

Thanks, I edit on my iPad pro and it's seems fine on that, but I watched it on my TV last nightand I completely agree. Thanks for the feedback, I'll do something about it. Cheers

[@Smubaby]

When it comes to flavor and taste of the pizza , do you think autolyse taste better than poolish ?

[@PizzaRamblings]

Hi Not that I've noticed. It does all kinds of stuff if you look it up on Google but for me it helps reduce mixing time as the flour and water have time to incorporate.

[@LesserDragonYT]

What mixer are you using? I'd really like to see.if I can get one

[@PizzaRamblings]

It's a famag im5s high hydration. It's mega

[@fabirziomotta]

Hi could you make a video on how to create sourdough?

[@PizzaRamblings]

Hi thanks for the suggestion. That's not something I know about. I was given my sourdough starter. There are videos, I think ooni did one. Takes a few weeks I think.👍

[@Gledii]

i tried the autholysis using a poolish and mixing by hand..it was so difficult to bring it all together...65% thou. did u notice big diference by doing the autholysis and dont? thanks

[@PizzaRamblings]

Hi, yes I find autolyse usually helps. But 65% by hand will take some work. I usually find that it's quicker at getting smooth dough. How long did you do it for ?

[@Gledii]

@@PizzaRamblings bah, perhaps 30-40 min. I just changed my flour for a proper 00 and it was much easier and less sticky than a regular bread flour. But yeah, only using Poolish. I thought that the autholysis would make the dough less sticky..

[@PizzaRamblings]

Ahh I autolyse for a few hours. Might be worth a try....

[@pamelajpick]

What app is that you are using on your phone?

[@PizzaRamblings]

Pizzapp+ 👍

[@muzharudin5657]

You have video for how to make starter sour dough

[@PizzaRamblings]

Hi, no sorry I was given some starter. The ooni site has a tutorial on how to get going. 👍

[@muzharudin5657]

@@PizzaRamblings ok thanks.👍

[@shayuzan4838]

sourdough is to much work ..I have two kids that demand me to feed them, don't need another one 😆 😂 .. great vid 👌 as always

[@PizzaRamblings]

Agreed, it's extra work for sure, keeping it going is a hastle too. I was seriously impressed with the tase though. Thanks for watching, glad your enjoying. 👍

[@rash6800]

How did you prepare the sourdough..?☺️

[@PizzaRamblings]

Sorry I must have missed your question. Sourdough is usually 1 to 1 so for 100g of sourdough to feed it you would use 100g of flour and 100g of water. I tend to mix 50% rye flour and a 50% 00 flour. You simply mix the sourdough, the flour and the water together and leave for 12 hours or untill its doubled in size. Then it's ready to use. Sorry for the delay in replying.

[@marcohernandez9674]

What is the purpose of autolysing?

[@PizzaRamblings]

It's complicated, best search Google but in a nutshell taken from the web..... The flour fully hydrates. This is particularly useful when working with whole-grain flour because the bran softens as it hydrates, reducing its negative effect on gluten development. Gluten bonds begin developing with no effort on the part of the baker, and kneading time is consequently reduced. Carotenoid pigments remain intact, leading to better color, aroma, and flavor. Fermentation proceeds at a slower pace, allowing for full flavor development and better keeping quality. The dough becomes more extensible (stretchy), which allows it to expand easily. This leads to easier shaping, greater loaf volume, a more open crumb structure, and cuts that open more fully.

[@marcohernandez9674]

@@PizzaRamblings wow! That’s amazing! Thanks for all the info! Your pizzas always look amazing! Keep up the good work!

[@kadafii12]

Where can I find the sourdoug-recipe?

[@PizzaRamblings]

I think the Ooni site and gozney sites have instructions.