How to make the best Sourdough Pizza | Recipe for Italian pizza | Foodgeek Cooking

[@FrenchGuyCooking]

Brilliant ! 💪

[@aadityapun5386]

Omg he noticed this genius

[@aadityapun5386]

Notice me too Alex senpai

[@Foodgeek]

Thanks Alex. Love your pizza videos and the shirt! :D

[@v7ran]

@@aadityapun5386 bruh alex and sune are friends long before sune started making the sourdough videos

[@aadityapun5386]

@@v7ran wtf wow the more you know

[@GiuseppeLongoplus]

I was very relaxed watching the video and almost fell asleep. The suddenly heard "pineapple" and fell off my chair 😁

[@richardfackenthal826]

Giuseppe Longo pineapple and ham on pizza is one of those divisive ideas. You either love it or hate it; no in between. I happen to be in the former category. I love the complex mix of sweet juicy pineapple with savory salty ham. I can understand why most people see it as an odd clash. Maybe it’s an acquired taste.

[@kartoffelwaffel]

Counterpoint: I don't mind it; don't love it, don't hate it.

[@zaxmaxlax]

LOL

[@sandycheeks6748]

yeah, I hear people get shot for asking for pizza hawaii in Naples ;-) :-D

[@amateur1012]

He trolling us 😂 i laugh and swearing when he said add some pineapple 😂

[@lassesrensen300]

That proscittu funghi with pinapple look delicious! Godt gået Sune!

[@Ireneluv76]

My new favorite recipe. I didn't wait for proofing. After 3 stretch-and-folds, I broke some apart, shaped then let it rest in my cast iron skillet, then I pushed to the edges and layered with sauce, evoo, mozzarella, tomatoes, peppers, onions and grilled shrimp! Crazy perfect. Insane. My next attempt will include more patience and doubling etc. Yum!

[@Userhandle7384]

Never clicked on anything so fast. Been waiting for this

[@countrystudent1038]

You come to my house and I will show you real cooking

[@countrystudent1038]

Cooking as an art has been long since gone we need real cooks back gordorn ramsay cant cook himself out of a pikachu

[@countrystudent1038]

You need to measure every single little slice you cook with a ruler and I will say maybe even invent your own ruler so you can measure every single mm otherwise you will never get the proper nutrients from food and the way they all cook is wrong you need to be fast and perfect otherwise better off eating only salads

[@mynameisabe905]

It was coming suner or later

[@Mucidamascusblades]

Hi Sune, thank you for another awesome recipe. So being Italian, I must chime in about flour. Tipo 00 is simply the most common all purpose flour, the most sifted and thinly ground. Tipo 0, 1 and 2 are progressively less sifted and coarser. So tipo 00 is the equivalent of American all purpose flour

[@freshorangina]

I made the pizza from your recipe yesterday, the dough was so easy to work with, just beautiful to form. I did 4 versions of seafood pizza, with different base variations with bechamel, garlic scape pesto and green tomato sauce, with scamorza for the cheese. Outrageously delicious!

[@salaxis9]

I recently started baking and your channel is one of my favourites. This pizza was so easy to make, great taste and texture. One of the best I've eaten. I went with Greek ingredients like Feta cheese and Olives. Brilliant recipe, great video(s) and explaining, soothing voice. 10/10 will bake with Sune again.

[@Foodgeek]

Thank you ❤️

[@corteltube]

I made this tonight...let it rest IN fridge all night..best pizza EVER...my neighbor is delighted, as I shared...I could not tell a lie...I told her all about your channel and have to give credit where it is due...just amazing. I think I puffed up as much as my dough...nothing another hour won’t fix on the treadmill...😊

[@ximedominguez8235]

I LOOOOOOOOVE your videos, your tranquility at the moment to explain (and the fact that you made my 2 types of favorite pizzas) also the intro with some history ... Congrats!!! 👏👏👏

[@clairepiper7141]

gosh darn it now you are really tormenting me! Pizza is one of my favoritest things ever! I could eat it every night....well maybe at least twice a week? and then cold pizza for breakfast! Sigh. I've been doing sourdough pizza for awhile, but it's been unpredictable results. Looking forward to trying your way next. I do wish I could find some tomatoes grown on Vesuvius....I was lucky enough to visit Pompeii in 1955 at age 8, I've never forgotten it, and was so moved I ended up studying Latin for 6 years.

[@vdhorstmo]

I love how you also mix in your favorite toppings for your recipes! But also explaining the history of a recipe is wonderfully educational.

[@virginiameleski5382]

Just made pizza😊It’s by far the best. I let it rise, dived and put in the fridge. 4 days later, I took it out of fridge 3 hours before baking.

[@selenadiaz2665]

I live for pizza. The ultimate perfect food. The world is forever indebted to Naples Italy ♡♡♡♡♡♡♡

[@terrywilliams4263]

Thank you I’ll do this tomorrow

[@Djoser122]

Big time salivation when you pulled out that Margherita! Bubbles in the outside of the crust are one of my favorite parts of pizza. Ha, ha, just remembered "I'm using these San Marzano tomatoes that actually grew on the side of Mt Vesuvius, but you [mere mortal] can use any old canned tomatoes."

[@carolinetan5888]

Wow. A pineapple pizza lover! 😃

[@josephinecioffi33]

Thank you for simplifing this.

[@joannauczak7171]

I had bookmarked a sourdough pizza recipe a year ago already but it seemed too daunting to try. Yet I gave it a try finally. Since I made my first successful bread (and many more) with your recipe (after three miserable attempts with other peoples' recipies), you gave me the confidence to push forward. The first time I had a bit of a sad layer because I had the dough bulk ferment in the fridge overnight (due to bad planning). This time though I followed the recipe and it came out excellent. I think also the pizza stone had its positive effect. My only deviation was putting the mozzarella on top rather than directly on the tomato sauce to get a brown cheese crust and enclose all the ingredients in it for more moisture. The dough was so active that it bubbled even before going in the oven. And as a result I had those beautiful air pockets on the baked pizza. Thank you so much for this discovery.

[@johnc3826]

Thank you Sensei for another great video. We have had a Blackstone Pizza Oven for 4 years. In that time we have experimented with various Pizza Sauce ingredient combinations. Of all we like a simple uncooked sauce the best. We combine a 32 ounce box Pomi brand chopped tomatoes + 3 Tsp granulated sugar + 1.5 tsp kosher salt + pinch of baking soda to neutralize acid. This has a mildly sweet taste that contrasts well against the salty notes from the parmesan and other toppings.

[@unstoppablezone4980]

You promised geeky...and we got...Geeky! Thanks for a great video.

[@tstfhayden]

Oh man, I don't know whether to laugh or cry - we are in the middle of a global crisis and so far 8 people have downthumbed a pizza video within hours of it being released :D 'bulk prove for 24 hours' so they've not even tried this recipie. They must be filled with a lot of negativity (or be rival youtubers on the defensive) - well, i've given it a thumbs up because i enjoy the Sune's style and I'm sure the pizzas will be as good as the sourdough and the banana loaf i've alread made. Pizza next week !

[@jedishaw6771]

It's nothing serious!! The thumbs down, these pizzas look amazing!!! It's the folks on the carnivore diet! They are really envious!! 😁

[@rodrigoboaventura6004]

Maybe they downvoted because of the pineapple. You know, some people really freak out when they see pineapple on a pizza

[@Pian0Mon]

You have the best taste in music of any cooking channel on KZbin.. oh and the bread is cool too.

[@anastasiiamoralez6763]

Worked wonderful!! I made my pizza with marinara sauce, caramelized onions, vegan cheese (chao), bbq tofu, spinach, mushroom. Yummy!!

[@dia9491]

Great video. I’m working on a sourdough pizza now made with a mix of flours. I seldom use 00 flour at home. My first job was at a local pizza shop and they used a mix of 00 and semolina and they didn’t use a starter, they cold fermented it for three days. It’s fantastic that way actually but it’s hit and miss at home where I’ve had the dough explode in my fridge and decide it wanted to escape lol

[@yekaterinaafonina1420]

Thank you for the instructions and the history! 😻 As always your videos are a treat!

[@szymonm.8138]

I must say that it look so NICE !

[@ledilorenzo]

hello! Love ur channel. 00 flour is not related to protein/gluten content. it's related with the mineral amount/Ash. in the 00 flour you have .55 ash content like the French T55 flour. 75% extraction rate You can have strong or weak tipo 00 flour. the only way to know the W value of the flour is to get in touch with the mill. have a good one!

[@anem2434]

Isn't it also ground finer than AP flour?

[@ledilorenzo]

an Em The mill uses the same grind for all the wheat, It changes with different types of wheat, humidity etc (it always change from one harvest to another) But the 00 is has a extraction rate between 70 to 75 % Meaning they sifted out 25 to 30 % of bran germ etc 0 has a 75 to 82 maybe 85% extraction rate Meaning it has more mineral more ash

[@alimahdi6379]

Finally, someone who knows what they're talking about. 👏

[@sandraarvizu2660]

😋. Thanks for the variety!

[@bennetht]

Cook the pizza half way with everything other than mozzarella, at half way add the cheese. This is because the cheese has a lot of water and a regular oven isn’t high enough to burn the water off quickly. Doing it this way means the pizza isn’t soggy.....great video 😀

[@casuallyburning8456]

This is just perfect timing! My mother's birthday is at the 19th and I planned to make pizza for her. I just subbed from the AP flour sourdough video and It's just surreal to have this as the latest upload. Will definitely find a way to get my hands on some good quality flour for this. Edit: and Focaccia too? I'm in sourdough heaven.

[@LedioSinjari]

WOAH! shots fired here. Pecorino Romano is the finishing cheese!!

[@rastafaray1100]

Thanks you. Any difference between leaving the whole dough in the fridge, after bulk fermentation, instead of dividing them to smaller pizza balls ? and then balling them on the day of actual pizza making.

[@Foodgeek]

It'll be hard to shape them once they come out cold, and you don't really wanna warm them up too much before baking. Both because they'll be harder to get in the oven, but you don't want them to ferment more. You could ferment less, refrigerate, and let the dough come up to temperature and then shape them :)

[@mikeconza1698]

Sune - you rock! Thank you so much for your videos, your calculator (I love the Vital Wheat Gluten link!), as well as your science experiments with sourdough.

[@Foodgeek]

Glad you like them! 😁

[@jeanjoo1920]

This is the 4th sourdough pizza recipe we’ve tried, and it’s the 1st we have liked!

[@Foodgeek]

That's wonderful to hear :D

[@anarchocyclist]

That's a lot of wasted time!

[@JoshChristiane]

Fantastic pizza! Finally somebody gets it, the best you can do with a home oven at least. :)

[@nottsoserious]

You are SO exact with everything you do. You even make calculators for us to be able to follow along. Thank you for this.

[@elizabethcadag6883]

Thank you Sune for sharing this wonderful recipe. I made this today and it the best pizza i have ever made. Thank you and more power to you. 🙏🏻🙏🏻

[@Foodgeek]

Thank you ❤️

[@ichorousmedia]

Your geekery is greatly appreciated! If one were to freeze instead of refrigerate the extra portions of dough, would you suggest introducing them to the freezer at the same stage you would throw the rest in the refrigerador? Thanks!

[@ALegitimateYoutuber]

I made this and must say i liked it. the dough has a nice chew but tenderness, also just good flavor as well. only thing i screwed up on is my pizza stone i didn't let heat enough, so dough was pale.

[@usafan96soren20]

Awesome 😍 Sune, usually in Italy we don't cook the sauce it's only canned tomatoes crushed with salt. Much love from Italy ❤️ Ps I don't understand the whole pineapple on pizza kinda thing

[@tigerlily1034]

Manuel Marzolla Agree....that’s how it’s done in Napoli😉

[@AndrewFremantle]

Here in Canada [And the USA as I understand], Pineapple along with some kind of Ham on a pizza is referred to as 'Hawaiian', and it's an extremely popular pizza variety.

[@willemvergouwen]

This has become my go-to recipe for sourdough pizza! I've been looking for a good sourdough pizza recipe for ages, this one ticks all the boxes!

[@Foodgeek]

Thank you

[@davidw.pursley6474]

So satisfying to watch Sune. Herlig!

[@Sueprises]

You even make pineapple look good ... well done !

[@JoshChristiane]

Fun fact: Did you know Norwegians eat more (frozen) pizza and Swedes drink more coffee than any other country in the world per person? Here where I am in America good pizza is extremely difficult to find, so most people don't even know what a true Italian Neapolitan pie even is. That's why I love videos like this one, they help people learn and spread the awareness of what real food should look and taste like.

[@Cookingwithsteveg]

Looks delicious especially the dough. Hey man, the link for the Melamine bowls did not include lids. Any other link for those? My wife likes them. Danka

[@bartoszmakowski7153]

By far the best pizza I made at home Thanks foodgeek!!!!

[@monikawysocka1899]

Great video! I just miss one detail- slice cut to see how the dough and crust look like :) So I need to make it myself definitely now! Thank you Sune!

[@drduraesdiogo3382]

i use caputo pizzeria or caputo manitoba for pizza and its excelent, actually i never tried to put my pizzas so high in the oven, its a good tip. Greetings from Portugal, Huge fan!!

[@merindymorgenson3184]

That four season pizza looks amazing! I love pepperoni and black olive, as well as sausage and mushroom. My husband like tomato pineapple and garlic, and the kids like cheese pizza or hotdogs and cheese pizza. We could put all four on the pizza and have our own version. It’d have to be really big though, because there’s six of us, and my five and four year olds eat almost as much as their dad and I do when it’s pizza night.

[@moniquem783]

It’s amazing how often you put out a video that answers a question I’ve been thinking about, just at the right time! I have vital wheat gluten and have been thinking I should add some to the all purpose flour. Off to the calculator I go. Thanks!

[@Foodgeek]

Happy to help! :D

[@audreywinter6910]

Nice! I will give this a try this week! how long can I keep surplus dough balls in the freezer?

[@gustavsndergaard9038]

were did you buy the san marsano in Denmark? I can't find them any were.

[@GWHAWK87]

I give you 13/10 for quality content 👍🏼👍🏼👍🏼

[@Foodgeek]

14/10 for quality comment ❤️

[@luthercowden2049]

Hi Sune, Please clarify, what is mature starter. Is it starter that has peaked and begins to deflate? And is it to be used within 12 hours AFTER it has peaked? This would be different than making bread where you would use the starter once it has doubled or tripled built before it deflates. Thank you for all your great videos.

[@fabdug6251]

Thanks for all your vids, they're very interesting and insightful.

[@laulau069]

In Italy they only cook the tomato sauce for pasta. For pizza it's crushed tomatoes directly on the dough and the oven cooks it enough ;)

[@aaronrasing2710]

Hi Sune, when baking, do I use the broiler or the convection? I'm a little bit confused when you preheat it

[@Foodgeek]

Mine has both turned on at the same time :)

[@aaronrasing2710]

Oh, I guess that's not possible with mine (gas oven), anyway thanks for having the time to respond to my question! You're always helpful as always. Cheers man!

[@krzysztofmedyna3661]

Hi Sune! Any tips on ensuring as best a bake on the pizza as possible? We have a stone and an oven that goes up to 500 degrees (but I suspect it doesn't actually get that hot.) Even with a pizza stone preheated for over an hour and baking a pizza on the top rack, we don't get the rise/char you have here and the bottom barely browns AT all. (With the regular setting). On convection, the only difference is the top browns too quickly as well. If you have any thoughts on how to address that particular issue I'd really appreciate it!

[@13Luk6iul]

Pizza! 🍕😊

[@fionn5305]

I adore all your videos and have my starter ready to use. Pizza is on high demand in this household. I was even contemplating buying a box of frozen dough balls by the case of 60 and I was thus sent on a quest to make my own. Sune my question can I premake sourdough pizza balls and freeze them, how long will they last in the freezer and the structure stay the same as if I did them fresh? Thank you for your attention.

[@anjalichanna542]

Thank you for the recipe. It turned out amazing

[@wdannibale]

Hello, thank you for your videos, they are really awesome! Quick question for you though, do you take your pre-shaped pizza balls straight from the fridge and stretch them? Or do you take them out the fridge and let them come up room temperature before you stretch them? Again, thank you for your great production of videos.

[@Foodgeek]

Thank you 😊 straight out of the fridge 🥶 I find that the heat from your hands is enough to make the dough pliable 😊

[@lynnwasylkevych4786]

Thanks for all the tips and ideas. It is Independence Day in the USA, It's very hot outside so no grilling outdoors. Pizza dough is ready and we are looking forward to eating and watching the movie, "Independence Day".

[@chaneliza6075]

I use this recipe. At the bulk fermentation stage, I put in the fridge over the night and brought it back to kitchen counter top, it has not doubled in size yet. When I feel it, it was not bouncy . Am I making good progress so far?

[@Foodgeek]

It's not like commercial yeast. It will not rise very much when you refrigerate it. If you want to do a cold fermentation it needs to be above 10C/50F :)

[@tammycurry4843]

AWE, thank you so much for doing this, I am also a food geek, hahahahaha, I love working with food and experimenting, I also love fermenting foods, YUM!

[@robertsteinberger]

12:40 THE LICCCCCCC I'm not really into sourdough pizza, love the classic neapolitan style pizza with 1kg of pizza flour, 65% water, 25g of salt and 3g of yeast, rested for at least 16 hours in the fridge.

[@alimahdi6379]

Perfect

[@nottsoserious]

and if time allows, 2-3 days in the fridge for even more flavor. Absolutely divine.

[@thataxolotllover3268]

Great sourdough pizza recipe 👌🏻

[@matthewgeraci3614]

I’ve made this a few times and it’s great, thanks for the recipe! Do you know if the dough freezes well? If so, what stage should I freeze it in?

[@shaunt9819]

Love the channel! Keep up the good work!

[@reneotten5411]

Quattro Stagione!!! You made my day!!

[@robinchazen159]

Been waiting for this one 🤤 thanks Sune. A friend at work buys bread dough from the supermarket to make pizza, going to make a double batch and drop some off for him.

[@peterguba2448]

Please cut into the pizza or rip it to see the texture of the dough to see how it looks on the inside. That is like baking a sourdough bread but never cutting into it on camera! The pizza might look good on the outside but how good is it on the inside .. is the question we are all left wondering!

[@Foodgeek]

Go to the article to see the crust: fdgk.net/sourdough-pizza-recipe

[@JohnDoe-xo2yf]

@@Foodgeek we also have the kebab-pizza in the NL (even multinational chains like Dominos serve it), guess for the same reason you mentioned.

[@abdulkerimsenoglu5025]

Will you try 100% whole wheat sourdough pizza? That would be great. Thanks for the great content.

[@bavarian3]

Sune! This video completely changed the way I use starter. Thanks. One question: On the bulk fermentation step, why wait for the dough to double in size? I believe you only go 25-50% on bread making but much more here. Any reason?

[@Foodgeek]

You don't want explosive oven spring on your pizza, just a good rise. Doubling will do that :)

[@bavarian3]

@@Foodgeek I really appreciate the response. Thanks for everything you do!

[@ShadowVipers]

Mmmm looks delicious!

[@lynnehorwitz9949]

Hi Sune, thank you for another fab inspirational video. Please would you tell me what is your method if you want to freeze a pizza base, would you dry-fry in a frying pan for a few minutes? Thank you.

[@Foodgeek]

I'd cool it in the fridge, and then I'd put the dough balls in individual ziplock bags and freeze them. When I need them I'd defrost them in the fridge for 24 hours :)

[@whovianinthehizzayy]

I can’t wait to try this out!

[@flavianomadink]

LOVE IT.

[@Surrey360]

Yummy looks great

[@virginiaarg2492]

Completely mouthwatering 🤤♥️

[@Ermude10]

Just came over from Alex's latest video, which is also on Pizza. And then I see you wearing his pizza shirt! This is too good to be true! XD

[@conniefisher916]

Love the t-shirt!

[@alanmarklew6850]

Great recipe as usual and clearly explained. A bit off the wall question but is it possible to freeze the individual dough balls and if so what point ? Keep up the great work !

[@dantedias4064]

Great video ! I was waiting for a good sourdough pizza recipe and yours is the best . Also loved the sauce and the toppings (except for the pineapple part) . Cheers from Brazil !

[@jonasdaverio9369]

Hi, what's the goal of the semolina flour? I've never tried, but I've read some mitigated points of view about it. In my experience with durum wheat flour, it just has a smaller W and a higher P/L, which is about the opposite you would want for a pizza. What are your thought?

[@omark7204]

Love it! Thank you for another amazing, educational and entertaining video :-)

[@shimshimmash1179]

I wish I could like this twice, once for the great dough recipe and once for the pineapple!

[@martaviviani1401]

Lol

[@pufarinu]

I love the calculator Sune ! thanks a lot !

[@snoopaka]

Totally love all the calculators you provide. The Vital Wheat Gluten one will come in very handy since we still can not find high protein flour in the stores. (My favorite pizza might be the last one.) Great video.

[@ginat.8064]

They look amaaaazing! But how was the crust, is it soft, chewy, or crispy?

[@gabiburns2289]

Is there a reason the measurements used in your video are different from what is listed on your site? Which should we follow?

[@AndrewR74]

Started mine on Tuesday, proofed over night (probably over proofed it), rolled into balls on Wednesday, and then into the fridge until Saturday night for pizza treats. Holy moley (I'd say holy shit, but this is a family channel 😁) definitely the best dough I've ever made, and possibly some of the best dough I've ever had. Super tangy. Yummy.

[@AngeloNord]

This recipe is awesome! Not only it's my go-to for pizza base but I also used it to make Greek Peinirli (or Turkish pide, they are the same) and it turned out amazing. I subsituted some of the water with milk (100g of the 400g) to make it even softer and added some butter for extra flavour (I'm sure you'll appreciate that! :P ). You should look into Peinirli and do a recipe, I'm sure you'll love it!

[@cianbuckley2474]

Sitting here with popcorn waiting for some Italians to come online to tell you off over your food crime 🍍

[@patriciagimay9195]

Hi,is Semolina flour just the same as fine Semolina it comes in fine medium and coarse but I have never found Semollina flour. So will the fine Semolina be ok to use?.Thanking you Patricia

[@treehousede]

Great videos. How long did you actually cook the pizza, just as a rough idea? Thanks.

[@Foodgeek]

Somewhere around 6 minutes 😊

[@treehousede]

@@Foodgeek Love your Steel guitar! If I am leaving my dough in the fridge for a day or to, when preparing to bake, after removing from the fridge, do you let it sit out for an hour or so and come to room temperature before shaping into the discs?

[@Foodgeek]

Nope, I shape then right out of the fridge 😊

[@mimitruex]

Thanks! I love your videos and my bread has been coming out amazing. I want to make the pizza but what is mature starter? I can't find a solid answer anywhere. I build my starter for a few days and then make a nice chef on the day I make the dough. When is it mature?

[@soggyhoneycomb]

it’s mature when 1) it has doubled in size roughly 8-12 hours after feeding and 2) if a spoonful of it floats in water

[@mimitruex]

@@soggyhoneycomb Thank you for clarifying. It makes sense and as I began reading the instructions for the pizza, the FoodGeek actually did indicate this and so I realized what it meant. There are times I see recipes for young starter and then for mature starter but no one ever explains what they mean. I am making the pizza tonight and I'm excited. The little dough balls are in the fridge waiting with anticipation to be filled with good stuff.

[@AvinashSharma-wc2yn]

I used a flour with 10.8 gm protein and the 65% hydration didn't work for me. The dough was sticky and lump. I am unable to find the vital wheat gluten here in my region. Any leads?

[@coppcar]

Thank you for the wonderful video and helpful information on your site. I successfully made excellent pizza tonight using your recipe and technique. I baked it in a homemade brick oven I built 18 years ago. Learn how I did it by putting the following, with quotes in a search engine. "I bought my wife some new appliances, so I moved the range and fridge to the basement."

[@mishalabahusayn405]

I saw a video where the pizza is made in a cast iron skillet. The skillet is heated and then the pizza dough is put in the skillet and top the pizza while the dough is cooking. Then put it in the oven on broil to finish it off? Have you ever tried to do? It makes it easy if you dont have a pizza peel or a pizza stone. Just wanted to know your thoughts.