How to Make the Best Sourdough Pan Pizza | A Step by Step Guide

[@chillicake-qt7ej]

Thanks chef.Marty here. Best video that you've ever made. really enjoyed watching.

[@matthewjamesduffy]

Thank you for your kind words! I learn a bit every video I make and am always trying to get better.

[@chompornsutthivara2813]

ขอขอบคุณ thank for pretty recipe.

[@OceanFrontVilla3]

LOVE the music!!❤

[@matthewjamesduffy]

cheers thank you!

[@johnphillips489]

I just ran across your videos and admittedly am blown away by your abilities, casual but easy to grasp presentations and results. I have been on the sourdough train for about 5 years now and really love it. I have also been doing almost every type of pizza using sourdough as a base so very interested in trying this recipe out as a lighter Detroit style pizza. Keep it up and I’ll push all my friends to subscribe to your channel. You are awesome my friend.

[@criskoiyama]

Great recipe Matthew.❤

[@matthewjamesduffy]

Cheers thank you!

[@phduffy]

Great video

[@matthewjamesduffy]

cheers!

[@millerau9364]

Wow! Look great... Can't wait to watch your video

[@matthewjamesduffy]

Woot woot!

[@DonnyJ101]

thanks chef always a pleasure to watch you work.

[@matthewjamesduffy]

Cheers Donny, thanks for watching.

[@deebrake]

Thank you so much for this great recipe idea! Yum

[@alavanjabjn]

This is a great pizza dough! Could be a bit tricky to knead, I used the danish dough whisp in the first stages, before the folds, and it made things that much easier.

[@livcreative13]

You and Juniper are adorable. And the recipe are the bomb 💣

[@matthewjamesduffy]

Thanks for your kind words 😀

[@daphnemarais1540]

Juniper, you are just too cute! See in the next video👍

[@johnmcdonald6675]

Thanks Duffy I was not letting my dough rest when stretching.....now I know!

[@matthewjamesduffy]

Awesome look forward to seeing it!

[@salvatorefrancescocarollo8261]

nice recipe, how would you scale this to have multiple dough balls ? How would you prep to make a few pans at a time? Would you preball them individually then place in fridge or would you bulk in fridge then divide on bake day?

[@matthewjamesduffy]

Thanks! Use the free excel to scale. Shape separate dough balls.

[@MichealBeaulieu]

Heyyyyy exvcellemn video ~ what is the brand of small/med size spiral mixer you have in the background? My pizza game is really taking off and I've out grown my kitchen aid mixer. Cheers Matthew ~

[@bossman674]

Greta great video! Any advice or links on where to get that pan would be greatly appreciated!

[@matthewjamesduffy]

Thanks for watching. They are from Lloyd pans!

[@heathervanderzanden4079]

Thank you for the video! Since it has been so long, hopefully you will see my comment. If baking in a regular oven at home, how do add tje steam? Thank you!

[@matthewjamesduffy]

Hey thanks for watching! If baking in the home oven, I would just skip the steam. The dough is pretty wet and it will create its own steam.

[@markkevin7245]

Thanks for all your great advice, I really wanted to find out your sourdough doughnut recipe? Have you ever shared your recipe as they look fantastic

[@matthewjamesduffy]

Thanks! Yes the recipe is on my site.

[@markkevin7245]

@@matthewjamesduffy great found it! Now another question about eggs… u ask for 4 medium eggs 191grams… but my 4 eggs went upto 220… would this make a big difference? Any ideas… would you actually discard some of the egg to get the exact weight? ..

[@matthewjamesduffy]

@@markkevin7245 Heya! There are no eggs in this recipe so im not sure where you are getting the egg part from! Normally i just reduce the water a touch if this happens but again not sure which recipe you are referring to.

[@markkevin7245]

@@matthewjamesduffy the doughnut recipe

[@matthewjamesduffy]

@@markkevin7245 ohhh haha gotcha, sorry I didn’t read the threAd. Yes just use the extra 30 g it will be fine.

[@simonrecovery8682]

Great recipe Matthew. Thanks so much. I've got some of the dough overnight in the fridge right now. Two questions: 1. Are you able to provide a rough estimate of the surface area of the pan you are using? (it will help me scale the recipe). 2. Curious about your temperature settings on your Pico -- do you have top and bottom at the same temp? Regarding "roman style" pizza, I am sure there are some Romans following your channel, but "pizza in teglia" is very common there -- literally "pizza in tray". Most commonly you buy it by weight -- they just cut off (with scissors) however much you like. I've seen those long thin trays a bit in restaurants but street vendors mostly have large large trays. Crust thickness varies but they tend to be a bit thicker than neopolitan pizze (and are certainly crustier -- cooked longer for sure). Grazie e buon appetito.

[@matthewjamesduffy]

Thanks for watching! The pan is 20x60 cm Half Size (7.87x23.62 inches). I usually set top and bottom to 260°C/500°F for both top and bottom when I cook this one in the PICO. You can also do it in the home oven/convect at the same temp.

[@simonrecovery8682]

@@matthewjamesduffy Thanks Matthew. Super helpful.

[@RigoSuave13]

If you’re making a big batch at which point will you separate into dough balls, what would you change in the process.

[@matthewjamesduffy]

Hey thanks for watching. I divide them right at the end of bulk before I put them into the fridge. I find it easier to stretch and manage than to cut it the next day.

[@beedlejuice2324]

Love your videos!!! Any chance you have a recipe for sourdough challah bread with yudane? Would love a video on that.

[@matthewjamesduffy]

Thank you. We do have a recipe for sourdough challah but I have not posted or shared it. I’m finishing a book manuscript and will start new videos in June, thanks for the idea!

[@beedlejuice2324]

@@matthewjamesduffy Yay! Looking forward to it. Amazing to hear about the book!!

[@dilboteabaggins]

You got an affiliate link for the pan in canada?

[@mestugk22]

Would you use cold water if mixing this dough in a spiral mixer ?

[@matthewjamesduffy]

Colder yes. I would aim for a FDT of around 25°C

[@mdlorenz]

Question: I have dough mixed now bulking (9:00 am) if I wanted to bake today, just let bulk at room temp instead of fridge?

[@matthewjamesduffy]

Yes. You can do that no problem.

[@bakeologie]

May I know where you got your small deck oven? Thank you!

[@matthewjamesduffy]

For sure, its a Tom Chandley Pico Plus! Tell em I sent yah!

[@bakeologie]

@@matthewjamesduffy thanks!

[@shockas2020]

Great recipe and demonstration! Music kind of gave me a headache though.

[@matthewjamesduffy]

Thank you. I am not a doctor but my wife always suggests Advil for headaches.

[@shockas2020]

Fair enough, nice step by step walk through. @@matthewjamesduffy

[@dorothylim3567]

How to store unfinished pizza?

[@matthewjamesduffy]

Do you mean uneaten? If so, cover it in the fridge. I like to reheat it in the air fryer.

[@teslarex]

Your daughter's very lucky.

[@IanMiller-b9u]

The chef has all the high dollar equipment, but a 20 cent can opener..

[@matthewjamesduffy]

It’s a Japanese can opener and it’s actually the best. Cost $20 not 20 cent 😉

[@telecasterman18]

A manual can open is what I’ve always had in my kitchen. I lived in the rural county for a long while and we would frequently loose power during tornado season so having an electric can open was never an option.

[@Emma-my5hc]

😍👍👍👍❤️❤️❤️🇺🇦

[@marleneashten2052]

Promo*SM

[@bossman674]

Greta great video! Any advice or links on where to get that pan would be greatly appreciated!