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

Today I am going to show you how to make sourdough pizza, how to ferment sourdough pizza, how to shape sourdough pizza, and how to bake sourdough pizza. I'll also show you my four favorite pizzas. It's gonna be epic!
#sourdoughpizza #foodgeek #sourdoughstarter
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[@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 😂

[@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!!! 👏👏👏

[@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!

[@yekaterinaafonina1420]

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

[@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!

[@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.

[@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.

[@sandraarvizu2660]

😋. Thanks for the variety!

[@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.

[@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 ❤️

[@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."

[@whovianinthehizzayy]

I can’t wait to try this out!

[@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

[@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!

[@fabdug6251]

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

[@lassesrensen300]

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

[@shaunt9819]

Love the channel! Keep up the good work!

[@anjalichanna542]

Thank you for the recipe. It turned out amazing

[@anastasiiamoralez6763]

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

[@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! 😁

[@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.

[@josephinecioffi33]

Thank you for simplifing this.

[@JoshChristiane]

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

[@xristos416nig]

Sune you're a legend!!!! Making this tonight! Will make a loaf of sourdough too next week for my 30th birthday. thank you for the amazing recipes.

[@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!

[@omark7204]

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

[@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...😊

[@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

[@ShadowVipers]

Mmmm looks delicious!

[@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.

[@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.

[@davidw.pursley6474]

So satisfying to watch Sune. Herlig!

[@thizizliz]

Another nice one! Yum.

[@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

[@bartoszmakowski7153]

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

[@jj123123123100]

exactly what ive been looking for!

[@shimshimmash1179]

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

[@martaviviani1401]

Lol

[@terrywilliams4263]

Thank you I’ll do this tomorrow

[@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. 👏

[@virginiaarg2492]

Completely mouthwatering 🤤♥️

[@szymonm.8138]

I must say that it look so NICE !

[@unstoppablezone4980]

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

[@reneotten5411]

Quattro Stagione!!! You made my day!!

[@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

[@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.

[@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 !

[@flavianomadink]

LOVE IT.

[@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.

[@cianbuckley2474]

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

[@swatts1195]

Great video! I've been waiting for this one. PS. I got my "Scoring" shirt and I love it!

[@Foodgeek]

Awesome! Thank you! :D

[@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!

[@LedioSinjari]

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

[@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 ❤️

[@Pian0Mon]

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

[@selenadiaz2665]

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

[@christinefagan3835]

love your videos, and totally noticed the movement of your guitars :)

[@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.

[@Surrey360]

Yummy looks great

[@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."

[@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.

[@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

[@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.

[@13Luk6iul]

Pizza! 🍕😊

[@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.

[@TheBrad1440]

This was absolutely delicious. Made it last night! However it got me thinking I’d love to try making a grandma-style pizza with a sourdough starter.

[@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?

[@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.

[@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.

[@russf6572]

This _'minimalist'_ pizza is the best way to go! Several years ago there was a guy who opened up a place around the corner here in Troutdale Oregon. He made a GREAT pizza! Superb crust and sauce and you could tell he used only the best ingredients. Meats, cheese, etc. Everything tasted great! _The problem was people are so used to 'chain' pizza's dripping with greasy cheese, _*_VERY_*_ heavy 'mediocre' meats and veggies? He ended up closing his doors before his first year anniversary because people were conditioned to want heavy toppings on pizza._ *Today there's a damn pizza hut there, and most of the people I see go in there could be ROLLED in and out!*

[@morsmb1]

Amazing

[@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 😀

[@pufarinu]

I love the calculator Sune ! thanks a lot !

[@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!!

[@audreywinter6910]

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

[@emalinel]

OOOOOO I knew I recognized that shirt from somewhere! Awesome seeing you sport some Alex merch ;D

[@Franzosenkoenig]

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 ;)

[@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!

[@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.

[@carolinetan5888]

Wow. A pineapple pizza lover! 😃

[@thataxolotllover3268]

Great sourdough pizza recipe 👌🏻

[@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.

[@coffee-andcodes]

This is an amazing recipe, totally worth the wait. I try to use wholemeal in recipes, any chance you have a tip for using 20/40% wholemeal? can I do so without other adjustments to the recipe (same as your bread recipe?)

[@lbazemore585]

Brava!!

[@jimlahey5354]

Beautiful 🍕❤️

[@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 !

[@linnalice8424]

PINEAPPLE-GATE of May 2020! :D I Love it too, it's just hilarious how it's become such a divider of people (at least in Finland).

[@Foodgeek]

😂

[@misscharlotte160]

Great filming, Sune! I love pineapple in my pizza too. Hey, the mouth loves what it loves! I’m gonna make these. Thx 🙏

[@siddhanthroychowdhury3055]

Absolutely love your content❤️..the only thing that’s missing is a bowl scraper😂.

[@SaraCasal]

Loving the lids on this video! 😅

[@fredcg]

Finally, thank you

[@esalenchik]

Just watched a recording of a live pizza night, which left me wanting pizza, and now here you are with a sourdough version 🍕🥫😃 Thank you! Guess we will be part of the 13% tonight 🤓

[@ruddiesruddygoodpizza2158]

Live pizza night ?

[@MartinThmpsn]

ruddies ruddygoodpizza it sounds like a reference to Kenji Lopez-Alt’s KZbin channel. He recently did a series of pizza videos, including a live pizza night stream. kzbin.info/www/bejne/boHaZaCrp7mdnbs

[@esalenchik]

Martin T That was the one... those pizzas looked damn good!

[@wendygoras332]

Just bought diastatic malt powder from your link, and can't wait to try out the pizza dough! Just wondering, can I use the powder for any other sourdough baking?

[@ginat.8064]

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

[@laarniediego2044]

Interesting

[@planinehuzrtel7663]

I recently started using canned cherry tomatoes on my pizza. I just add a little powder sugar and salt, stir and put it on my pizza with just a little mozzarella cheese.

[@lotstolearn5350]

glass, yes; metal, no because tomatoes are acidic. Americans say canning for preserving in glass jars.

[@planinehuzrtel7663]

Lots To Learn I did used a storbought can that had a plastic lining, i guess it was fine. However this is something to look after in future. Thanks!

[@lotstolearn5350]

Planine Huzrtel : Hormone disrupters in that lining.

[@quecisneros]

Enlightening

[@abdulkerimsenoglu5025]

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