Making Pizza Out of Sourdough Starter

[@carprincess]

Making sourdough always sounded so intimidating but I love the way he explained it!

[@mami2679]

"My ancestors came up with this" Lolll my favorite part is always when he enjoys the food so much.

[@Melissandrel]

My Corsican Grand mother agrees with the sheet tray pizza and the cutting it with scissors, makes me happy to see Italian Grandmas do it the same way :)

[@kaanbalci]

watching this at 2:22 a.m. and the thought of going to the kitchen to prepare the starter is... fuck! Frankie... you're a great man. Love what you do. Thank you for this amazing show.

[@maryegerton6848]

Sourdough starter is everything. Once your starter is mature you can use that discard for lots of things. You never have to chuck it out. I like to make a pancake with green scallions. Cook it in a cast iron pan just like that and put some green onions on it while it’s cooking. Flip it, finish cooking it and there you have it. Just dip it in soy sauce or hoisin sauce or sweet chilli heat. Yummm. That pizza looked perfect. 👍

[@lisaboban]

I'm gonna say this again. I am SO happy that Frankie is back. So very happy....

[@LoveNataliee]

I missed him!

[@mckenziepapp2415]

This is so cool! I always wanted to know how to do this. Thank you Frankie!

[@bryangarrett8425]

Frankie, I love you! The video was wonderful. I can't wait to make my first grandma pizza!

[@TheDeathmail]

Fun fact, the "discarded" starter doesn't need to literally be discarded... you can use THAT for cooking.... so just USE the starter once a week and there is no waste...

[@anitraahrens905]

Wunderbar! I love it! Toppings unlimited!

[@chy03001]

"Don't forget the basil, sweet flavors will amaze you". I got that reference :-D

[@eltooyo2]

Only you could make "Grandma Sheet-tray Pizza" sound so delicious. 8D Thanks, Frankie!

[@Kathy-Carr]

Oh, this made me salivate….I love sourdough. Could this be used for making bread? Thank you!

[@Alucard19ster]

I have my own starter, 6 months and counting. Already have a ton of bread recipes. Now I have a pizza one

[@sarahthomas3945]

Can you take the part of the start you have to take out and make other starters with it, or can you use that part in a recipe, that would be a good video of ideas to use the discarded start from each day

[@peggy5990]

My daughter has gotten into making sourdough bread. Her starter is over 150 years old.

[@skseth]

What season and episode is this?

[@johntrench]

Please don’t discard the portions of the starter that are removed for each feeding. That can be used to cook with, I have found.

[@lanyardodo]

Fried dough?

[@caffeinerage]

@@lanyardodo King Arthur flour has an entire collection talking about discard sourdough recipes on their website. Things like quick breads, biscuits, pancakes, cakes, crackers... pizza dough. You can also incorporate the discard into pretty much anything. I work it into a non-sourdough leavened sandwich bread for a bit of added depth but without the full tang of sourdough.

[@maryegerton6848]

You want to discard it for the first week while you ferment it. After it is fermented, it’s fantastic for a good many things.😋

[@lanyardodo]

@@caffeinerage thanks for the tip

[@maryreddell6529]

Well said a shown!

[@jessicapeerez4043]

I went to the website and I still can't find the recipe? did anyone find it?

[@paradigm-shift4279]

Waited a week for the PIZZA!!! 🤣

[@mendenos]

Any flour? Coconut flour? Almond flour? Dark Rye or whole wheat? Gluten free preferred 🤔

[@iluminameluna]

I think you could... Sorry, sticking my bready nose in... I've made a few pizzas with a combo of almond and coconut flour (2 to 1 parts of each) but I've allowed the almond flour to hydrate overnight in my fridge before adding in the coconut flour. For instance, adding 1 cup of water, 1 tsp salt to 2 cups of finely gd almond flour, mixing well, then covering the airtight container and leaving it in the fridge overnight (anywhere from 8 to 12 hours) then adding the coconut, and depending on the humidity of the dough, adding 1 to 1 1/4 cups room temp (70F to 90F) water. Don't add ALL that water at once! Add just enough to make sure you have a cohesive dough that holds together, then allow it to rest covered so it doesn't dry out. The rest, follow whatever recipe you are using making allowances for the liquid you've already used. But definitely add the eggs, and oils or fats it calls for.

[@inlovewithJLT]

Someone loop me the video of Frankie looking into the camera and saying “let’s top this”

[@lilbell98]

Can you do an episode dedicated to shredded chicken leftovers?

[@iluminameluna]

Put it on this pizza!! Along with some great cheese, and some Alfredo sauce and basil and whatever else you your family might like. You won't even miss the tomato sauce!

[@abbystewart7856]

What else can we make with the rest of the sourdough starter?

[@lillyellanoah]

There is a stater out there that’s 4000 years old

[@munaadhamy]

I was that eagle eye viewer hahahaha

[@brendakrieger7000]

Yum🍕🍕🍕

[@dizzak101]

Your recipe link in the description leads to a dead link rn

[@azanterose6526]

Cutting pizza with scissors? 🤔Very interesting. I understand with Korean food culture, they use scissors to cut up all types of food, but pizza??, 😅

[@Simenmh]

First