How To Make Homemade Sourdough Pizza

A classic(ish) Neopolitan pizza margherita made with a sourdough starter as the leavening, instead of commercial yeast. This pizza has a super bubbly, soft, and lightly chewy crust. Topped with a fresh san marzano tomato sauce, a little bit of fresh mozzarella, and basil. Best of all, it can be done in your home oven with a simple pizza stone.
Watch my Ultimate Sourdough starter guide: • The Ultimate Sourdough...
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Music - Saib: / saib_eats
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Ingredients you'll need:
Dough-
655g 00 type flour or all purpose flour
45g whole wheat flour
14g fine sea salt
98g mature sourdough starter
490g water @ 90F
Sauce -
28 oz can peeled san marzano tomatoes, drained
2 cloves garlic peeled
2 tablespoons olive oil
salt to taste
Sample Schedule for this recipe:
4:00 P.M Mix your dough
4:10 P.M. Bulk ferment
6:40 P.M Refrigerate dough overnight (14 hours if you want to be precise)
*next day
8:40 A.M Shape dough balls
8:50 A.M. Proof dough balls 5 hours
1:00P.M. Dough is ready to bake with or you can refrigerate it for 1-2 days covered and bake with later.

[@Cuasimodo2372]

Damn I love this sourdough channel

[@avinashkai6604]

Damn it, someone got there first. Good shit.

[@stevenpeterson2434]

Avinash Kai same

[@Wanapelei]

Lol

[@Glimmerlight90]

Me too!

[@waynewilkins6429]

yes gaga yes this is the best scjgooooourddhiondujmgh channel ever

[@hrshnarula]

My friend is a pizzaiolo and he taught me how to make these bad boys. The recipe is superb but there are three things we do differently. 1. We spread out the dough a bit more. This one is a little thicker 2. We start the tomato sauce from the middle, but we keep the corners to a maximum of 1 cm as it gets really thick on the sides, and we spread as much sauce as we can so that every bite tastes full. 3. We separate the baking process into two steps. The first step is that we just bake the pizza with the sauce and we add the cheese and the basil after 3 minutes. This ensures that the cheese and basil don't overcook. After the pizza is ready, add some garlic infused olive oil on the crust sides as soon as it is outside the oven. It tastes AMAZING! I love your recipes, Joshua! Godspeed! :)

[@andreachinaglia5804]

In a home oven, that does not reach the temperature a real pizza oven can reach, so bakes the pizza slower to add the cheese and basil later is very important, the cheese must only melt, every second more then that in the oven only spoils its taste, I completely agree. For the basil some Italian pizza makers even prefer to add it and the oil after the pizza is baked, so their flavor is not changed by the heat.

[@luisrico146]

These are great tips

[@TheSpecialJ11]

Yeah, as a serious amateur homemade pizza guy I was here thinking how little he spread out the dough.

[@andreachinaglia5804]

@@TheSpecialJ11 this is due to a not proper way to spread the dough, to at first press the center to have the air move to the edge is correct, even if a true neapolitan pizza maker does it with the tips of the fingers and does not use the fist, but then you have to stretch it is done in a different way, done in the showed way there is much more risk to have holes in the center so you can not really spread it wide. Also the way it was cooked is completely wrong, if you want a neapolitan pizza, the cheese is burnt and the pizza is too rigid, you should be able to fold a neapolitan pizza in 4 without problems and that was by the way it was served on the streets in the old times. As an home oven can not reach the proper heath to cook a real neapolitan pizza some tricks can be used, a more hydrated dough and having the pizza placed higher in the oven can help in having a proper soft neapolitan one and not a rigid one that you can not fold without breaking it and delaying the adding of the cheese can help in having it melted but not burnt. To spread it correctly and have it thinner also helps as the cooking time is somehow reduced.

[@paulcollegio7066]

Great video. I love your channel and watch it religiously. As someone who has made pizza semi-professionally for a long time, I have a couple of comments. First, the rim edge of the crust should be narrower. Work the edge down to the width of your index finger and top it all the way to the edge. Second, a thin drizzle of evoo onto the dough and gently massaging it before applying the sauce is more flavorful...try it. Third, the dough should be stretched a lot more than you stretched yours. Of course you dont want to tear the dough, but that much dough should yield a much bigger pizza. Also, the pizza should not be completely stiff when done. To check for doneness, you lift the edge to check the color. While the pizza should not be floppy and / or soggy, it should not be stiff either. Ideally, there is a very thin layer of crisp that is not threatened by the crust's flexibility. This yields a nice balznce between crunch and a good chew as well. Incidentally, the pizza you made is known as Pizza Margherita. While the mozzarella should be completely melted, the caramelization should be kept to a bare minimum. Dont let my comments be taken as negative criticism. I think you did a great job!

[@asariarchie5734]

All great tips!

[@baalzemoth5947]

@@markdeer952 dude chill, they're just making constructive criticism nothing wrong with that

[@otterpower5342]

@@markdeer952 Hello my name is Mark Deer and I'm a retard

[@TO-ef2nf]

Agreed completely...dude makes some good bread, but the final product pales in comparison to far easier to make lahey's no-knead dough...that is absolutely not what the cooked crust should look like...check out kenji's vid on lahey's method for what a napoletana pizza should look like. Also, cooking a pizza like this for more than 120-140 seconds is a big mistake, as the cheese will break and the fresh tomatoes will be ruined. that being said, I really just wanted some to know reasonable proportions to use excess starter, so might still give some of this a try.

[@adityaiyer801]

@@otterpower5342 Who tf is Mark Deer

[@baffomaffo]

Hey Josh, great video, I really like your channel! One tip, coming from an Italian who has been making pizza at home for years now: as you mentioned in the video, the pizza will have to be cooked for about 5 minutes in a normal home oven (since this cannot attain temperatures greater than 250ish °C; 400+ °C would instead be necessary for an authentic pizza napoletana baking, which only takes about 1 minute) - to avoid burning the mozzarella you can cook the pizza with the tomato sauce only in the first few minutes, and then add the cheese in the last 1-2 minutes :)

[@joefabbri6453]

Stavo dibattendo se commentare o no ….meglio. Che l’hai fatto tu. - buon Natale 😊

[@muhammadrasya2314]

Thankyou for your tip and trick ❤

[@denizmahmoutlar5519]

Hi! I’m a beginner in sourdough and I just made my first sourdough pizza dough. You have expressed that you have a lot of experience so I was hoping you could answer my question. Is it okay if I don’t have a pizza stone? I can’t find one anywhere. I have metal and glass trays at home.

[@baffomaffo]

@@denizmahmoutlar5519 of course! Just mount a baking tray upside down in the oven and throw your pizza directly on top of that (I'd still use baking paper). Otherwise (what I prefer doing) use a cast iron pan. You can start cooking the pizza on the stove and finish baking it in the oven!

[@denizmahmoutlar5519]

@@baffomaffo Nice tips! Thank you!

[@ramlamohamed3339]

I’m not a cook, but this channel gives me the confidence to try lol

[@randomriot5008]

then what do you eat?

[@Miuya]

Go cook something! If it doesn't turn out, that's ok! Just keep a few frozen/box meals on hand for when you make mistakes. After a while, you'll make fewer and fewer until your "it didn't turn out" is still a good meal.

[@ramlamohamed3339]

Random Riot lol i cook the bare minimum to get by & i live with my family so that helps

[@arthurrapson8183]

Utruj wow don’t tell a muslim man that you cant cook. You’ll get that teeth cleaning thickness stick

[@ramlamohamed3339]

Arthur Rapson My fiancé cooks, find a hobby lol

[@TheEverOrange]

2:58 shout out to the barefoot baker, the free-toe teacher, the sock less sourdough sensei!

[@sauceontoes3457]

so what even i walk around my home with bare foot

[@jirehkoshy8076]

Most cringe-worthy comment I have ever seen

[@beccaj8712]

My husband calls you my KZbin boyfriend, says, I mighhht need to limit how many videos I watch. Haha! But, I remind him how many awesome recipes I’ve made of yours, that he loves! Thanks for all the humor, the epic step by step videos, the easily accessible recipes and of course the amazing content us home chefs 👩‍🍳 can easily follow. Thanks again!

[@Jollyswagman7]

He sounds like a douch bag.

[@brunogiambroni1422]

“I really don’t want to become a sourdough channel” goes on babish to make sourdough bread. Starting my sourdough starter this week so looking forward to trying this!

[@Harlizzlee]

hows your starter going friend?

[@marielouise1963]

just started mine today! Good luck friend :)

[@gonzalomunoz6320]

hey, I started mine 5 days ago, I'm pretty new in this world. but what happened with my starter is that after the third day it wasn't rising, but today it have risen quite a lot (not doubling in size but enough). so if yours isn't rising just keep feeding it!!

[@itrogash]

How is it going bro? I started mine roughly at the same time, I made six batches, I still need to work on form but I feel I'm on my way to make a perfect loaf

[@carlosrodriguez8988]

Hey! I'm finishing mine and it is looking good, I'm excited about it :)

[@eladguitar]

After trying this out 2 times: good recipe, except one crucial thing, for anyone trying to make this. Josh is doing 75% hydration which is alooooottttt. It means your dough will be insanely very sticky and wet even if using 12.5 tipo 00 flour (that's what i used btw) As it would be totally usable for making sourdough bread, when making pizza it's very hard to handle this stickyness. You want to be able to handle the dough, stretch it, move it around. You will have to put ALOT of flour and semolina in order to prevent this from sticking, and even then, it will be very hard to handle. You want 65% hydration for this kind of dough. You will still get amazing crust, tons of bubbles, and thanks to the convenience of the dough, also a nice looking pizza.

[@DerekOldfield]

That was my experience. Way too wet. Made a huge mess in my grill. Will adding a little evoo help the dough? I'll back down the water weight next time.

[@eladguitar]

@@DerekOldfield For the record i just wanna say that i was a beginner when i wrote this comment and i just didn't know how to handle such hydration. Now I'm able to make a 75% hydration pizza but it took practice and you need to develop the gluten properly. I still stand by the statement that 65% is alot more manageable especially if you're not super experienced with dough yet. I do recommend dropping the hydration first. When you make like 10 pizzas successfully, you can consider upping to 70%. Hope that helps

[@KarenKolar]

Came to the comments to see what people were saying about the hydration… my 1st time making this recipe and I thought I did something wrong because of how wet it is. Doing my stretch and folds now. Wish me luck! 🍀

[@sweetgreenapplesoda]

Extra dark chocolate Sourdough brownies with flaky sea salt

[@JoshuaWeissman]

Janna W ohhhhhhh yum

[@abigailmullins7888]

Janna W recipe or it didn’t happen

[@maireadnic8280]

You can’t just drop that comment and run!! I’ve made this cake (no icing. but with reduced fat dairy spread instead of oil), and it was so light, moist and tangy... but I think others might like the brownies better. www.kingarthurflour.com/recipes/sourdough-chocolate-cake-recipe

[@HM13895]

But chocolate brownies dont rise with yeast they rise with eggs and baking powder

[@xavierninness394]

@@HM13895 eh, sourdough pancakes exist.

[@poopsieboowah6948]

I followed this recipe and have made so many sourdough pizzas and they are the best food I’ve ever eaten. Thank you so much for bringing me this joy. Life is worth living again.

[@mmatutes201]

? So we can buy the sourdough starter any food store or a special store? Thanks for leaving your comment..

[@Malledeus86]

Dude...... ive been watching your vids for like a week. Today i just realized your name was super familiar. I grabbed a cook book out of the cupboard and sure enough you sir wrote the slim paleo cook book

[@init4shoes]

Seriously! Including the schedule IS SO HELPFUL!!!! Thank you for including that with this video and your very well made sourdough bread video! I know this isn’t a “sourdough channel” but your research, advice and tips are very much appreciated! Makes home made sourdough experimenting seem doable now! Especially for those of us with a busy schedule!

[@thibdelaf2808]

Been doing "regular" pizza dough for years but tried this one to use the leftover of my sourdough starter that I use to make my baguettes and maaaaaaan it's a game changer in terms of combo softness/crispy texture!

[@onemomsdrm]

Had this tonight... I've been nursing that starter for 8 days... and the pizza was amazing!! My anxiety, tho... way too high for 8 days worried about failure.. Think we'll do this a couple times a year for a special occasion. :) Loving your channel.

[@stevethanos4182]

I have been using the recipe and technique of a different "pizza guru" with mixed success. This recipe from Joshua was the best pizza crust yet. Thanks, Josh, for some really great instructional videos. You are not only the pizza guru but you have lots of great videos I really look forward to exploring.

[@ima2812]

I am so excited! It came out great! I wasn't sure I did it right until I got to the stretching stage where the 180 degree water gets poured over it. Wow! Thank you! My new favorite thing will be making this mozzarella!

[@yongchoe7181]

I reduce to 1/2 and made one pizza out of it and it turned out great!! I guess I am sticking with your recipe for a while. Thanks. Love your Sourdough recipes.

[@denimili7659]

You have the BEST cooking channel on KZbin. Thanks for your dedication

[@jessicabruno8814]

I love your videos and recipes! I have been using oven turkey baking bags instead of plastic wrap during fermentation. They are large enough to put a large bowl or banneton basket in and I just tie the ends into a knot to keep air out. The best thing about it is that I have been able to reuse the same 6 bags for almost a year now. While I’m baking I just leave the oven bags open on the counter to allow any moisture inside to dry before I fold them up and place them back in the cabinet.

[@shrekpower]

I like what you do and the human you are! Thank you for sharing!

[@steveking9799]

Love your stuff Joshua. I worked in fine dining for 20 years, always liked great food and learnt to cook through absorption, trial, error and life. As I get older, I can't easily recall things on my own always, so a little refresher is sometimes in order. Thanks for being concise whilst knowledgeable. I really appreciate it!! Look forward to more.

[@steveking9799]

Just wanted to add, your techniques are really spot on with what I've learnt over the years. I especially liked the crepe wrap in the wellington. First time I had seen or tried that. Worked awesome!!!

[@justlistening7953]

I am in the middle of the first week of life for my sourdough starter. I’m so excited to get going! Thank you!

[@aloha858]

Made this and wow! The best pizza I made in 20 yrs. Really great dough. Light, airy, crispy outsideyet soft and chewy, great air bubbles. Perfection. Was a bit of work compared to other recipes, but totally worth it! Thank you, JW!

[@Christopher-qq4dl]

Delicious!

[@tasharulezd00d]

8:55 when the happy dance comes out you know it's gonna be a good pizza

[@tangledchains1]

Perfect! Just what I was looking for. Thanks!

[@amandaperson4798]

I made this pizza, following the recipe 95%. Turned out fantastic! It was the first thing I've made with my sourdough starter. Thank you

[@violetta201333333333]

I did it yesterday with a young puppy of sourdough starter. Amazing! Thank you 💜

[@JL-uz9ky]

And at 6:11 discard sticky dough from your fingers..." onto your floor". LOL Oh, Joshua - I ADORE you! THAT made me chuckle, as you do often, you've got a brilliant sense of humour. I watch a lot of your videos and have become a bread master, all due to YOU! You make cooking fun and I've learned so many lifetime tips!!! (right down to the Nutella bombs! NOM!) Many thanks from Canada my friend.

[@mmatutes201]

Awesome comment... Nutella it's not good for the human body, just saying my friend

[@carinkirkpatrick5185]

Sourdough starter - you are my new best friend. I greet you every morning, we talk. My husband thinks I'm crazy.

[@rslucersluce]

I love using this for family make-your-own-pizza nights! Love your videos Joshua!!!❤️❤️❤️

[@oceaneco1]

This recipe and technique made the best pizza ever!! Made this pizza last week and we decided to make pizza night every Friday now!! Love your videos!!!! Subscribed!! Thank you!!!

[@mindsprawl]

This sourdough channel, its a beautiful thing.

[@one_smol_duck]

Binging sourdough recipies to get me through grocery stores being out of everything and the only thing I have a good stock of being flour -- let's gooooo

[@MaggieF59]

Thank you for including the "sample schedule" in your recipe. You can't believe how much this helps me. Off to tell people about your channel.

[@kanchanar5723]

Thank you Joshua...! Amazing recipes. On the money. All of them. Stay blessed and keep posting

[@mzdiamondlover]

That was a BEAUTIFUL pizza. I can just imagine how perfect it must taste

[@raissaferreira1101]

I would also love to see some more suggestions of cookbooks you have been using and enjoying...

[@raissaferreira1101]

I discovered you channel this week, amazing recipes and filming. Don't be afraid to be called the sourdough channel, from all channels I've seen yours is by far the best. Anyway, I'm always interested in sourdough recipes and also french/portuguese traditional venoiserrie and pastry. All the best!

[@MinniTime-13]

Thanks Josh! Made this recipe with caputo 00 and king aurthur white whole wheat flour. Absolutely fantastic! Had a softness to the final product that I didn't expect.

[@malaka.h.9051]

I just discovered this channel and I'm truly in love ...

[@iamthealphacat]

THIS WAS MY BEST PIZZA EVER! thanks for the thorough instructions on the bake. The flour residue on my pizza spatula slid onto my stone and set off my smoke alarm and my husband was convinced that I messed up. But it was perfect 👍🏻

[@chrisB_OG]

I like your name

[@ConnieHerzogMN]

Looks terrific! Got my first starter going. Day five. Thank you, Joshua!! Bon Appétit from Minnesota!! Mwah! Love seeing young people take a passion for cooking "from scratch." 😋

[@lindaowens2024]

I’ve always wanted to make pizzas at home and my husband objected because he likes the ones from the restaurants. But since I’m using your recipe, he absolutely loved the pizza, of course, so did I thank you so much

[@samircsabbag]

Dude, you really dont have to leave the space for the crust of the pizza because the part without the toppings will grow higher than the rest of the pizza. I'm new in your channel and I'm simply loving it!! Great work!!

[@thesmart1000]

that's the whole point of doing that

[@tomobrien4182]

Nah dude the whole point of leaving the crust untouched is that it keeps the air pockets in the dough, and that's what makes it rise and become a proper crust. If you press on the crust it pops the bubbles and there will be no rise.

[@shagenefu]

I've been putting off making a sourdough pizza for the longest time. Now that we're stuck indoors, my time has come! On my first 2 1/2 hour ferment and no turning back now ;) Thanks for making this so easy to follow and understand.

[@ginat.8064]

Shag Enefu how did it go?😊

[@sydneybristo22]

AWESOME recipe! I can't wait to try it. I love all of your videos. Thank you so much. Im going to watch your levain CC cookie next.

[@soapyacreshomestead2226]

I love your sourdough recipes! Thank you so much for sharing. My starter is my favourite pet by far 😊

[@andrewmcdonagh4443]

I really appreciate the jazzy hip hop instrumentals!

[@blindninja907]

I put the basil on after baking. That way the basil doesn't turn black during the baking. Don't worry it cooks enough as the pizza rests before cutting it.

[@mmatutes201]

Awesomely done my brother or sister

[@jeannettecavanaugh8362]

My son loves watching and recreating your recipes so for his birthday I bought your cookbook for his birthday and he loves and and can’t wait to start

[@algorillarithm5572]

Your starter feeding formula Joshua works well for me. My house is cool so feedings sometimes exceed 12 hours . This I learned . I can't wait to try the pizza dough. Thank YOu.

[@marian3248]

Dude, that dough looks fantastic!

[@JoshuaWeissman]

Mariano Barocchi thank you so much! Not bad for a dough that wasn’t autolysed at all! So smooth and lovely. :)

[@tais7552]

I LOVE your videos. Thanks so much for sharing them ♥️ you are so talented. Constructive feedback: the back music is overwhelming when you are narrating the video.

[@rubygordon9447]

Love love love your videos!!!! Thank you for the videos & sample schedules- very helpful

[@habiburrehman9175]

One of the most beginner friendly video for sourdough.. I will use this for Naan as well cause I don't use dairy. . . But will definitely make pizza.. Your recipe is so tempting.. Keep up the good work and your humour has good timing as well. TC

[@Ionic457]

Sourdough starter is so cool! I'm already coming up on my one-year anniversary/birthday! :')

[@kkkbuta5]

you are one year old?

[@baalzemoth5947]

@@kkkbuta5 no, their starter dough thing is

[@liederminimoi1782]

I didn't know I was waiting for this video until, it showed up on my feed! Amazing

[@PaolaEnergya]

This will be my next project when the starter is ready! Great explanation!

[@dorothycrowder8577]

Love the videos...easy to follow and gives me term to understand with humor attached!

[@BilderbergCEO]

This guy taught me how to make my sourdough starter, which is almost 6 months old now.

[@alinarymacka4037]

We tried tonight and it was the best pizza ever - my husband is Italian and he agrees 😁 no sticky disaster!! 🥳 Good taste, easy - just gorgeous 🤗

[@iGuille]

Tried the recipe last night. Will be baking pizza tonite! Thanks for the video. 👌🏽👍🏽✌🏽

[@mamathasathyakumar5437]

First time I prepared this recipe, that too in a cooker, since I don't have an oven. Came out really well. Thanks a lot..

[@latonyagriffin4826]

Sir, I super duper heart you anyway, however, this music mash up has me like 😍 yes! I'm almost apt to try this very long pizza making process......maybe 😏

[@clingard]

We are really enjoying living in your cupboard, Josh.

[@janacvk1112]

Who ARE you?!! You're amazing! I'm a young 68 years old from a family of generations of cooks and bakers - you rock! Love the pace of your videos and all the detail. Will be making this recipe next Friday (our weekly pizza night). I'm a recent convert to sourdough everything (yes, please continue the sourdough journey) and my current pizza dough recipe is lacking...looking forward to trying yours! Thanks!

[@frputich]

This pizza dough is a winner! Thank you!

[@hustak123]

Add the basil AFTER it is cooked for extra freshness :) Wait a minute, where is the heckin flakey salt?!

[@vincentmorissette-thomas2448]

Or maybe dip the basil leaves in the mozarella water to prevent burning on broil

[@FrameMachine]

I DISAGREE. The basil releases some delicious basil-y goodness when it's baked. It doesn't look so green, but it tastes a billion times better!

[@emilandersson91]

You cook it with the basil, and no flakey salt haha

[@markus_r_realiest]

Nope. In Napoli, the basil is always baked on the pizza. No salt either.

[@ruburtoe1]

Half baked and then add half fresh

[@SottileGioia]

9:35 thanks man, sometimes it's nice to hear that. Great video, I must try it

[@cokeandhalozz]

Spending Christmas by myself as I’m studying away from home and I have no way to get back home and I’m making this for my Christmas dinner tonight cheers Joshua

[@saraha4869]

I am getting a total Kenny vibe from “Don’t Tell Mom The Babysitter’s Dead”. Found this channel while researching sourdough starter. This is my new favorite channel.

[@kaitlynnstirling6494]

I need this in my life

[@JoshuaWeissman]

Yes, you're back!

[@xavierninness394]

@@JoshuaWeissman ay bro if you still like look at this stuff can you tell me whether or not I would be able to like proof it in the fridge for a week? I’m making this for a party and will be out of the house for a week till like the exact day, which will not nescessarily be enough time to finish it. Sorry to bother you man.

[@rafaelaverdan4778]

I live in a fermentation station. It’s really hot in Rio

[@sd.2528]

This video (and a pizza steel) helped me make amazing pizza at home. Better than any other option for pizza near where I live.

[@georgechevalier6658]

Made it today. Literally the best pizzas the family have had. Lot of work but worth it.

[@tracyreifkind3810]

Totally making the dough tomorrow, pizza for Saturday night! What's the best way to share a picture? Tag you on IG? Love that this dough uses discard, I can only eat so much sourdough cakes....but I'm trying! Moving on to some sourdough cornbread tomorrow along with this dough!

[@JoshuaWeissman]

DM me on IG. Can't wait to see it!

[@jacobjacobsen9287]

Josh: "using your hands won't really work Also Josh: "or you can use your hands

[@vanilla6088]

Jacob Jacobsen Wow, surprised to see a recent comment on a video that was posted two years ago.

[@jacobjacobsen9287]

Yeah well I like browsing old video's on joshs's channel. Sorry for making you wait

[@donnathorne4430]

Hello Joshua....thank you for sharing this video...so well done!

[@achamblessyt]

Finally got around to making this recipe and it was fantastic. Thank you sir!

[@philobrain]

Great recipe, but would encourage going for the 'slap' method when stretching the pie. After you do it once or twice, you will get a better and more consistent stretch.

[@maxmuller2687]

Agree, even used more flour but with the technique applied in the video it never really had the consistency it needed.

[@angellohector]

Me: Guys I'm making pizza tonight! Joshua: Leave in the fridge for 14 hours... Me: Ah man!

[@boidinktwistie4389]

if you start the dough early in the day you can get away with making it at night (if you're using store bought yeast), pretty sure you'd need to let it rest longer if you're using sourdough starter though.

[@krishamehta2001]

This hits home 🥲🥲🤧

[@lulajohns1883]

Just started a sour dough starter so i really appreciate your videos!! Thank you

[@SarahAdell]

Just watched your sourdough starter video....wanted to make it to add to my Napoli-style pizzas we are perfecting! Cant wait!

[@billymurray7817]

I never clicked so fast

[@trex1448]

I did a ghetto version of this with wine yeast. I kept it going and ripped off a chunk of dough for pizza everyday. I had to stop bc I was eating pizza everyday and my metabolism couldn't take it. It was pizza heaven for a week.

[@fteogr]

I tried with lager beer yeast sourdough. One of the best pizzas I have ever had

[@tinasauer1692]

The best pizza I have ever made! Thank you for not being another SourDough channel :)

[@zhalas]

thanks for the vid Joshua! i will try your kneeding method!

[@cristrivera]

Now I'm hungry😀🍕🍕🍕🍕

[@waaahl]

So it's OK to use a metal bowl when baking with sourdough?

[@johncspine2787]

Prep and food bowls are usually non reactive stainless steel.

[@waaahl]

​@@johncspine2787 I see. So as long as it's not aluminium, it should be fine.

[@deandynamite8281]

Just don't use a Heavy Metal bowl...

[@morganchilds9054]

One extra little thing when you make an uncooked pizza sauce with San Marzanos... in addition to draining the can, it helps to actually squeeze the tomatoes dry before putting them in the processor. There's basically flavourless tomato water in every tomato that is negligible for when you cook a sauce because it reduces immediately, but it actually helps intensify the flavour of the tomatoes to get rid of it and blend the tomatoes smooth. If it looks too thick, add a bit of the pureée from the can back in.

[@Octobermory]

Very informative, thank you for the flour tips.

[@simonherret8771]

aww man you left out a view of the profile of a cut slize. I wanted to see those sour dough bubbles!

[@seanonel]

Bubbles are from high hydration, not sourdough!

[@physicaltech12]

Love it. Iam new and simply love your channel. Please lower the background music while you explain. It's a little distracting.

[@Aegdrasyr]

Just awsome! Thanx Josh!

[@juliagiacinto]

Thanks for the awesome recipe! I made a delicious quarantine pizza without yeast!

[@swarajshriramwar5804]

Sometimes I'm scared to open my kitchen cabinets

[@martaviviani1401]

🤣🤣🤣🤣

[@SettOfTheBrightSky]

#sourdoughfabio this looks amazing!!!

[@cinemaocd1752]

I made this last week...best tasting pizza crust I've ever made. The texture was gorgeous too. It's a major pain compared to my regular packet yeast crust, but for quarantine, why not?

[@zezty4295]

Thanks bro this was my weekend mission and this helped forsure.