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@viviwhite1203 Жыл бұрын
I brush my dough with olive oil before I put the tomato sauce so it doesn’t get soggy. It works great and it add a lovely flavor.
@SpencerToddBrown18 күн бұрын
Great pro tip!!!
@kadaver786 ай бұрын
I have been making pizza with this recipe for months I let the dough rest for a least 24 hours with excellent results , thank you for making this very helpful video .
@catche857 ай бұрын
This is an excellent same-day sourdough recipe. You really can get it done in 3.5 hours and have an excellent base. For my Roccbox, I should have split the dough into 4, as it stretched so easily and beautifully that the pizza was too big for my oven! I have tried a few different sourdough and yeasted pizza recipes, and this is my favourite so far. It baked up beautifully, didn't bake too fast, got excellent leopard spots and bubbles and was light and delicious. This will be my go to recipe from now on.
@teaacustardcream2868Ай бұрын
Just finished making the pizza today. OMG!!! It was amazing!!! Got the leopard spots too (home oven) better than a pizza restaurant, thank you for the wonderful receipe
@CharlieSpoons2 жыл бұрын
peter - (love your channel BTW) little confused you said prove the dough for 3hrs (can be used to make pizza) or pit in the fridge for 12 hrs, take out let it get some temp i.e. reach room temp then use it. BUT you waited 3 days so was the 3 days in the fridge after 3 hrs proving OR 3 days proving at room temp. ? sorry if this is obvious..
@Thefarmyard763310 ай бұрын
Been watching you for a few months now and your methods have heightened my bread making capabilities but you really did it with this video!!!! I’m a pizza fanatic and I have been using Peter Reinhart’s formula for pizza but this is light years ahead of that one. I like the idea of a dry sauce as to not have a soggy crust. My favorite topping is sausage!
@judithlehman65332 жыл бұрын
Thanks for adding all the little extra explanations about the ingredients and why they react the way they do. Interesting and educational!
@SimpleSourdough2 жыл бұрын
Thank you Judith! 😊🙏
@Mo-bn2gy Жыл бұрын
I’ve made this twice and it was outstanding both times. Thank you for sharing!
@SimpleSourdough Жыл бұрын
Thank you :)
@troythegardener2 жыл бұрын
Looks great! I've been looking for an easy sourdough recipe to cook in my new pizza oven and this one is perfect
@SimpleSourdough2 жыл бұрын
🙏🙏
@teslarex Жыл бұрын
Beautiful crust and technique! I’m gonna try this! The steel high with broiler on is the solution! And the recipe with long ferment looks great and convenient! Thank you!
@SimpleSourdough Жыл бұрын
I'm glad you liked it, thank you :)
@Alaska1293 ай бұрын
I scaled the recipe to make three pies. Made the dough on a Friday and let it cold ferment in the fridge for about 7 days. The dough was like a cloud or a pillow ( Fabulous ) Thank you for sharing this it will be my goto for some time . Best regards from Alaska
@artgamesforfun2 жыл бұрын
omg peter, now i want sourdough pizza. looks delish, thanks for such a clear and easy illustration how to achieve this!
@SimpleSourdough2 жыл бұрын
Your welcome! 😊🙏 enjoy the pizza
@anusara7899 Жыл бұрын
Thank you for the easiest recipe! I made it last week and I am going to make it again today! no time consuming and no complication at all! Love it. Thank you so much for sharing this amazing recipe!
@SimpleSourdough Жыл бұрын
Happy to hear it worked out well for you and that you liked the recipe :)
@shinnyari5 ай бұрын
My first time making sourdough pizza! Thank you for making it easy and not intimidating. I just finished making the dough and it’s resting as I speak. I can’t wait to try it!
@Lukas-wk5wq Жыл бұрын
At minute 2:55 you say, if you do an autolyse, you might end up mixing the dough too much, in the end. But how is mixing more than necessary bad? Does the dough get to warm an the fermentation goes too quickly? Why shouldn't it? Great you make these in depth explanations.
@deedaw92465 ай бұрын
Just made a starter, can't wait to try this. Thank you for sharing!
@donnamariagarner52312 жыл бұрын
Great video, I’m going to get set my levain and try your recipe……thank you🙏🏻
@SimpleSourdough2 жыл бұрын
Thank you Donna let me know how it goes :-)
@His.Heart.2 жыл бұрын
I’m in love… thank you so much for sharing this… I’m a new sunbird now❤️
@SimpleSourdough Жыл бұрын
Welcome!
@hfranke0723 күн бұрын
Super opskrift... den vil jeg glæde mig til.... Hilsner fra Sønderborg. (jeg er så misundelig på din Bjørn......... 🙂)
@Huisache520 Жыл бұрын
Thanks for this. I got 2 right-sized pizzas for my oven (Breville Pizzaiolo). Most importantly was your technique for forming the pizza pie dough was helpful. Using lots of flour with some semolina, I stretched the dough ball gently, minimal pressing and it easily spread out. Like you mentioned, care is needed to avoid creating any holes in the dough. I was able to transfer both my pies (tomato sauce, mozzarella, chicken, bacon) to my low clearance oven. I did not pick up on your cooking temp process however so next time I will just increase mine up to 750 degrees Fahrenheit. Maybe I will get a more puffy crust. I have a stone while you used a steel so am not familiar. Anyway, thanks again and you have given me encouragement in my quest to be proficient sourdough pizza cook.
@SimpleSourdough11 ай бұрын
Thanks for the feedback! :)
@KASA08287 ай бұрын
made them! will bake soon! cannot wait to taste! TY!
@HannielPanchoo2 жыл бұрын
Hi great video, is it possible to use sourdough discard or less active starter and if so, what adjustments to the ingredients/recipe, if any, are needed? I really enjoy your videos!!
@SimpleSourdough Жыл бұрын
If you use discard the proofing time is shorter as the sourdough will be more hungry.
@DANVIIL2 жыл бұрын
How long do you rest the dough after you take it out of the refrigerator before making the pizza ? Do you really use 360+ grams per pizza? Beautiful results and just the recipe I'm looking for.
@SimpleSourdough Жыл бұрын
1 hour rest time
@mohamedmahfouz14042 жыл бұрын
The best recipe i ever tried, thank you
@SimpleSourdough2 жыл бұрын
Thank you so much!
@doujaben283210 ай бұрын
Merci pour cette magnifique recette
@jklphoto2 жыл бұрын
Thank you Peter. A great use for my SD discards! Will give it a go. If I may suggest, a Rode Wireless Go microphone would improve your sound recording greatly!
@SimpleSourdough2 жыл бұрын
We just got a new microphone for the next videos ☺️🙏
@vannotenc2 жыл бұрын
wow, I will definitely try this. Thank you!
@SimpleSourdough2 жыл бұрын
Thank you Jacoba!:)
@LenaOlena2 жыл бұрын
Super recipe. Thank you so much for your video. Today I'm going to bake this pizza. 👍👍👍👍
@SimpleSourdough2 жыл бұрын
🙌🙌
@matilderodriguez16033 ай бұрын
I really like ur recipe and how it’s look 👀 I’m going to give a try
@GreySectoid2 жыл бұрын
Delicious looking pizza! Thanks for sharing the recipe.
@SimpleSourdough Жыл бұрын
Hope you give it a try :)
@NicolasEjzenberg2 жыл бұрын
Great tutorial ! I'm trying with 20% whole wheat and 80% bread flour, let's see !!!
@SimpleSourdough2 жыл бұрын
Thank you so much! That'll work
@laurad21362 жыл бұрын
I was like "oh dear.." in some of the passages i.e. parmigiano on top of the pizza (you can put some once cooked) 😄😄😄 Nice, I also let it rest long and will try to work the dough less next time.. A nice one is mascarpone and pancetta (pancetta goes on top once pizza is cooked) 😉
@SimpleSourdough2 жыл бұрын
🤣🤣 pizza police
@laurad21362 жыл бұрын
@@SimpleSourdough 🤣🤣🤣 in old English lady fashion style.. oh dear oh dear...
@greglee1585 Жыл бұрын
Thanks for this video! I am excited to try it when I get back home. I went to a pizza restaurant in Bath UK last night and there Sough dough, that was, Thin, light & crispy! I loved it! Hopefully this recipe will mirror that one. I assume it will cook well in a wood fired oven?
@SimpleSourdough Жыл бұрын
Works very well!
@gregandkyzer26577 ай бұрын
I'm gonna make this right now looks incredible. THANKS, ALOT
@dinaa45969 ай бұрын
What an easy recipe 😋 👌not just that the results were great 😊 it was my first time making pizza and it turned out delicious💯 Thank you Peter & Sofie 🤍
@BadHammers1 Жыл бұрын
What a great, easy recipe. Thank you for sharing!
@SimpleSourdough11 ай бұрын
Thank you!
@smokeycat9 Жыл бұрын
Can’t wait to try it. Looks so good!
@SimpleSourdough Жыл бұрын
Good to hear!
@micheljodoin5312 жыл бұрын
Thank you for the nice recipe. My question is : how long do you wait after you take out the balls from the fridge before making pizza ? Thanks !
@SimpleSourdough Жыл бұрын
30min - 1 hour
@joeredd112 жыл бұрын
Hello my friend.I have been looking and learning a lot from all your wonderful videos thank you for posting. I was wondering what type of mixer that is in this pizza vid?
@vanessakellow29575 ай бұрын
Excellent video. Love it. Making it today. Thank you ❤❤❤
@suzanmhich764511 ай бұрын
Great tutorial ❤thank you,I will definitely try
@SimpleSourdough11 ай бұрын
Thank you!
@cocoa8535 Жыл бұрын
This is absolutely Amazing! It looks like a Neapolitan-ish Pizza and I want to try it too!
@SimpleSourdough Жыл бұрын
thanks!
@abhishekrdesai3 ай бұрын
Would you use the same amount of water and starter for 00 flour?
@hedisandor68272 жыл бұрын
What a great video and explanation! What can I use instead of a pizza stone? I don't have one😞
@SimpleSourdough2 жыл бұрын
Baking steel? :)
@teslarex11 ай бұрын
Great tip using broiler close to steel on bottom! Your pizza looks delicious!
@greglee1585 Жыл бұрын
Thank you for this recipe! I made it last night and it was delicious. My question to is if I wanted to made 10 dough balls, I understand the flour and water will change, but how do I adjust the sourdough? Do I increase the amount of sourdough, like I increase the flour and water, or does the sourdough stay constant?
@SimpleSourdough Жыл бұрын
Use breadcalc.com and just multiply the recipe :)
@matthewjamesduffy2 жыл бұрын
Great video that pizza looks great. I'd love to see you make some rugbrod next.
@SimpleSourdough2 жыл бұрын
Hey Matt 😊♥️ Video is up on rugbrød 🙏
@gnawbabygnaw Жыл бұрын
Doesn’t look like it matters but out of habit I try to keep the salt away from the Sourdough starter by mixing the salt with the flour before mixing the wet ingredients and all together. Thank you 🤙🤙
@SimpleSourdough11 ай бұрын
@nellief82146 ай бұрын
Really great tutorial - adorable host as well;) - thank you for this, the dough turned out just perfect!
@MrALBANIA1234562 жыл бұрын
Thank you for sharing your recipe. Can the dough get over proof by leaving it in the fridge for 3 days?
@SimpleSourdough Жыл бұрын
Sometimes if fridge is not cold
@JimSlaughterOC Жыл бұрын
Thank you so much for all of your great videos. I really enjoy watching them. I've made the Danish rye bread, in fact I have a loaf of it baking as I write this! It's really good. As for pizza, I love to make pizza so I will be very interested to try out some of your ideas.
@SimpleSourdough Жыл бұрын
Thank you!
@jenniferdahl-olsen62942 жыл бұрын
Super duper yummiiiii I will try that one out!
@SimpleSourdough Жыл бұрын
Sweet!
@sophieharper-pryce5045 Жыл бұрын
This video made me hungry 🤤
@SimpleSourdough Жыл бұрын
You have to try it then :)
@J-Loaf2 жыл бұрын
Hi, wonderful content on this channel - keep it up! I have a question on mixing - I don't have a mixer, so how long would you hand-mix this dough for? I guess the lower hydration will make this more difficult?
@SimpleSourdough2 жыл бұрын
Hi John, Thank you! For handmixing. Just mix ingredients and fold for 2 times. Other method is to ‘slap and fold’ the dough for a minute or so :-)
@NicolasEjzenberg2 жыл бұрын
If I take my dough out from the fridge, should I let it come to room temperature before using it ?
@garypostell5268 Жыл бұрын
Yes
@SimpleSourdough Жыл бұрын
Yes one hour
@NicolasEjzenberg Жыл бұрын
@@SimpleSourdough thanks
@Elvi.l Жыл бұрын
I’m going to make it, thank you!
@d.h.taylor6790 Жыл бұрын
Thank you for this tutorial.
@SimpleSourdough Жыл бұрын
Welcome! :)
@kamillaAsten Жыл бұрын
After the dough has rested in the fridge for a few days, and you are ready to bake it, do you take the dough out, so it can get warmer (room temperature) or do you shape it, when it is cold?
@SimpleSourdough11 ай бұрын
Usually 1h in room temp first
@maddoggie4537 Жыл бұрын
Hi, can i understand this as single-rise pizza dough, since you shape the dough balls first, and then let them do 3-hour bulk fermentation, then bake directly or cold fermention for a while before bakiing.
@SimpleSourdough Жыл бұрын
Works aswell :)
@janetyau9748 Жыл бұрын
I love your work so much! ❤
@SimpleSourdough Жыл бұрын
I am glad to hear :)
@jackskalski3699 Жыл бұрын
Interesting video. Is there any concrete reason why olive oil is not in the dough, like there was a reason why there was no autolyse?
@SimpleSourdough Жыл бұрын
Both can be used :)
@TheMeanor2 жыл бұрын
Awesome video, thanks for sharing. I will definitely try your recipe. Have you ever tried to add a little bit of whole wheat flour?
@SimpleSourdough2 жыл бұрын
Thank you! Yes we surely have :-) it gives a crunchy less spongy crust .
@alge3399 Жыл бұрын
Thanks for the video, very informative. If I want to bump up the dough to 68%-70% hydration, do I add more water or should I add more starter? How many grams would I need? I'm cooking in a Onni Koda 16. Thanks! 🇮🇹
@SimpleSourdough Жыл бұрын
use breadcalc.com and just multiply the recipe :)
@arcanemuttering2 жыл бұрын
Do you think it could be used for making pita? If I just bake smaller pieces and without topping 🤔
@SimpleSourdough Жыл бұрын
Works well or use a bit less water
@ismailbeevikmpitchai36502 жыл бұрын
Hi I made the pizza today. The dough after hand mixing was sticky. Rested for 30mts and bulk fermented for 3hrs. I was able to make the pizza . The edges were charred but the bottom part was white in colour. The edges had very minimal holes. My kitchen temperature was 30c today
@SimpleSourdough Жыл бұрын
Get a baking steel :)
@greglee15852 жыл бұрын
Very informative video! I am planning on trying it out one day soon. I like to make around 10 dough balls for cooking in my wood fired oven. How many grams were your dough balls? Knowing this will help me figure out a conversation rate from what you showed? Would the sourdough amount double as well or is this more consistent?
@SimpleSourdough Жыл бұрын
We usually do 250-350g dough. You can just multiply the recipe and itll work :)
@SuperSnidely9 ай бұрын
Just starting my Sourdough Pizza Making. Had a few challenges. THANK You for this excellent presentation. I now, have a better method. I am tempted to get a pizza steel, but have a stone that should work. Quick question - You said oven with "Fan ON" Is that what we call Convection setting in US?
@XMickyMouseX2 жыл бұрын
Would it be a difference in taste using normal rye sourdough or wheat sourdough? And to prevent the Pizza to taste like Bread would it be a good idea to ferment the sourdough at 26-30 C to activate the yeast instead of the lactic bacteria?
@SimpleSourdough2 жыл бұрын
I never tried with a rye starter before. I like the sponge and acidic taste from cold ferment :-)
@SimpleSourdough2 жыл бұрын
Will definitely try with a rye starter , thanks
@krzysztofmedyna36612 жыл бұрын
I worry that the rye may not work as needed for proper pizza dough behavior for the same reasons working rye dough is a completely different experience than white/wheat flours. I would love to know how this works out for you if you decide to try it!
@SimpleSourdough2 жыл бұрын
@@krzysztofmedyna3661 For sure :-) will try
@XMickyMouseX2 жыл бұрын
@@krzysztofmedyna3661 If you use rye starter in a temperature range (26-30 C) and starter rye to water ratio (100-120 %) which pushes the yeast in the starter and strong 00 wheat flower for the pizza dough, it will work in terms of rise. Another question is the taste, as as there are always lactic or vinegar bacteria in the starter the pizza may taste a bit like sourdough bread. Depends probably also on the used toppings. It may be easier to use yeast in the first place, if you don't like bread taste in the pizza dough.
@jackiemartin691 Жыл бұрын
Great video! Can you freeze the dough to use later? If so, at what point would you freeze it?
@SimpleSourdough11 ай бұрын
Only if it has yeast
@iainwallington4742 жыл бұрын
Brilliant video
@SimpleSourdough Жыл бұрын
Thanks!
@veganaoeltsch2 жыл бұрын
perfect - i will do this :-D DANKE
@SimpleSourdough Жыл бұрын
Welcome!
@rossr66162 жыл бұрын
Thank you. How long out of overnight fridge before forming the pie by hand?
@SimpleSourdough Жыл бұрын
1h
@nagashg60 Жыл бұрын
Love it!
@SimpleSourdough Жыл бұрын
Thanks!
@HannielPanchoo2 жыл бұрын
Great video, very different from others on KZbin, nice and simple. One question, if I wanted to freeze, could I do that before the bulk proofing?
@SimpleSourdough2 жыл бұрын
Thank you very much. In that case I would bake it and then freeze it :-)
@BengalSally Жыл бұрын
Thanks for that, deffo gonna give this recipe a go. ps. What mixer is that, its looks fantastic for dough?
@SimpleSourdough Жыл бұрын
Teddy varimixer
@AussieAngeS6 ай бұрын
Thank you so much. My max oven goes to 260c do I preheat it at 260c and bake at 260c or is that too high? How long would I cook the pizza for please?
@mariadraper75177 ай бұрын
I really love your explanation, I just have one question: will it be ok to add a tablespoon of oil inside the dough? If so, when should it be added? at the same time when adding all the ingredients to the mixing bowl? Thank you!
@BenDickerson-x6t7 ай бұрын
I added 5 grams of oil to my dough. I mix everything then add the oil. The oil will help crisp the pizza.
@Gorkilein2 жыл бұрын
Very good result. But I would make a more hydration dough.
@SimpleSourdough2 жыл бұрын
Both works well :-)
@mosin91052 жыл бұрын
Thanks
@SimpleSourdough Жыл бұрын
Welcome! :)
@lorigail6644 Жыл бұрын
After the cold proof should the dough be allowed to warm to room temp before shaping? Thankyou!
@SimpleSourdough Жыл бұрын
Sure!
@hedisandor68272 жыл бұрын
Do you rest the dough before the bake on room temperature some time or do you use it straight from the fridge? Thank you!
@SimpleSourdough2 жыл бұрын
Both will work but its easier to shape if it has some temperature :)
@hedisandor68272 жыл бұрын
@@SimpleSourdough thank you! I just took the pizza out of the oven and it's sooooo delicious! Many thanks for your help!
@SimpleSourdough2 жыл бұрын
@@hedisandor6827 Welcome Hedi! Enjoy your pizza ☺️✌️
@jagdishvora5642 Жыл бұрын
Thanks, you inspire me. Do you run hands on classes?
@SimpleSourdough Жыл бұрын
Yes :-)
@onemorething10010 ай бұрын
Man can not live off of bread alone, but I’m willing to try
@naderdrbas85092 жыл бұрын
شكرا شيف .. هل تستطيع اضافة ترجمة الى الفيديو او كتابة الشرح اللذي تتحدث به . لكي يستطيع الجميع ان يفهم فكرتك .
@raeedasif1 Жыл бұрын
Hey, so I have a conventional oven, and the roof of it has like a burner, so am I suppose to place it at the top with that being On?
@SimpleSourdough Жыл бұрын
Yeah
@raeedasif1 Жыл бұрын
@@SimpleSourdough thanks alot
@as-ly7vk Жыл бұрын
Hi can you cook pizza only top Because i saw some other video that pizza cooked in the bottom last part
@SimpleSourdough Жыл бұрын
I guess it depends on how and where the oven heats the most, try it out and get to know your oven :)
@jamalsalam65812 жыл бұрын
I really like why you done ,everything ok but how to make the sourdough.thx
@SimpleSourdough2 жыл бұрын
🙏🙏
@S7S78202 жыл бұрын
Hello.Thank you for the recipe.It doesn't contain oil ?
@SimpleSourdough Жыл бұрын
It can be added
@TioMalvado13 Жыл бұрын
Hey Peter already try doing a bigga with sourdough yeast ?
@SimpleSourdough Жыл бұрын
Yes works too :-)
@joyceanderson99832 жыл бұрын
I love watching other people bake
@SimpleSourdough Жыл бұрын
:D
@zekesmithrichardson2 жыл бұрын
How long after feeding the starter did you add it to the recipe?
@SimpleSourdough2 жыл бұрын
3 hours :-)
@zekesmithrichardson2 жыл бұрын
@@SimpleSourdough thank you!!
@HannielPanchoo2 жыл бұрын
Hello another question for you if not too much trouble. Can I use sourdough discard in this recipe? How would I adapt the recipe?
@SimpleSourdough Жыл бұрын
Use a bit less then :)
@dannel65212 ай бұрын
Var det ikke en god ide at få styr på 3 days - 3 timer ? det er mega forvirrende
@chennanthatcher82252 жыл бұрын
Yummmmmm! 🥰
@velocitygirl8551 Жыл бұрын
WOWWWW!!!
@SimpleSourdough Жыл бұрын
:-D
@lynnperton50812 жыл бұрын
You say you run the fan....at 482F is using convection cook? Thanks!
@SimpleSourdough Жыл бұрын
Yes
@monajassem28255 ай бұрын
When you rest the dough out or in the fridge , did you cover or leave opened to air ?
@patriciagimay9195 Жыл бұрын
How do You make and feed your starter? Thank you for your reply.Patricia
@SimpleSourdough Жыл бұрын
Hello P, Please see one of our first videos on the topic :)
@mindoria2137 Жыл бұрын
I really don’t get how the pizza dough is so fluffy and full of air after taking out of the fridge after three days. I have a very active starter, followed the recipe and after two days in the fridge it is not filled with air at all.
@SimpleSourdough Жыл бұрын
Too cold fridge or overfermented
@alexk.8198 Жыл бұрын
at which temperature are you baking the pizza? There is no info.