My Rene's pizza place long-fermented Neapolitan style sourdough pizza recipe.

Hey guys!
I wanted to share with you an older video from my sourdough course, which is still very accurate even though it's over four years old. This video will guide you through making a sourdough starter, the first step to baking delicious sourdough products.
FORMULA:
Rene’s Levain Build (4-8 hours before)
50g Starter
100g Water
100g Organic high-protein white bread flour
The Final Dough
500g Caputo Nuvola SUPER '0' Flour
500g Caputo Saccorosso '00' Flour
630g Water (63%)
180g Levain (18%)
26g Sea Salt (2.6%)
260g per pizza ball will give us around seven pizzas.
Rest your pizza balls at the RT before baking for at least 3 to 10 hours.
Track your temperature and check that the dough balls are rising and they are reaching the RT.
Stay tuned, because I'll be dropping fresh new recipes on my KZbin channel soon! If you have any questions, please drop them in the comments below.
Happy baking!
Sourdough starter recipe - www.renespizzaplace.co.uk/pos...
Gozney Pizza Ovens:
UK: www.gozney.com/RENESPIZZAPLACE
EU: eu.gozney.com/RENESPIZZAPLACE

[@rebersafran7968]

Bravo , perfect 🎉

[@renestrgar]

@@rebersafran7968 thanks for stopping by🤗

[@OtivDev]

Amazing, I'll try it soon!

[@renestrgar]

Awesome! Let me know! And share some pics to the perfect sourdough pizza group 🤗🙃❤️

[@LaResistenciaEDC]

Beautiful 🙌🏻🙏🏼

[@renestrgar]

@@LaResistenciaEDC old but still gold 🙃Thanks for watching & for your comment! Happy baking💚

[@lizaelraheb8678]

Bravo!

[@renestrgar]

❤️

[@you.got.gapped.racing44]

You know your stuff buddy, bravo Rene! but I would argue that pizza napolitana in its original form is 58-70% hydration, 60% is on the lower end as opposed to the higher end, I do a napolitana contemporanea with 100% biga 85% hydration and with caputo Manitoba type 0, it’s amazing and light and super puffy, it’s a modern style of pizza napolitana, it’s truly high hydration.

[@renestrgar]

@@you.got.gapped.racing44 thanks! yes, the modern one. The traditional old sql Neapolitan pizza is not above 60% hydration. I use 0 & 1 for my modern pizza “Neapolitan” style too :) Like I said this is one of my old recipes but is still fire. I use still pretty much the same method.

[@Brian_N]

Best sourdough pizza video I have seen! Thank you! Can we ferment even longer? I usually like fermenting for 72 hours but that is with regular yeast. Can we do the same with the sourdough?

[@renestrgar]

@@Brian_N wow! Thank you so much🤗 Yes, you can ferment longer, but longer isn't always better. It will depend on the flour you use, your starter, and the temperature. You want to avoid an overly sour, vinegary flavour in your dough and keep nice balance. I also prefer more yoghurt like sweet flavours in my dough.🤗

[@ubermensch3000]

Agreed! Really great production values for such a small channel, and the information is clear and helpful! Can't wait to try this using your guide.

[@renestrgar]

@@ubermensch3000 thank you so much! Really appreciate your comment!!

[@you.got.gapped.racing44]

Yes, just keep in mind that higher hydration takes less time to rise, just like normal yeast, i would testify that this extra fermentation is excessive since you would be using a starter that has been alive for possibly years and has so much flavor, but use a strong flour if you wish to, even with normal yeast.

[@Brian_N]

@@you.got.gapped.racing44 thanks for the response. I usually have a hydration level of around 65% and use Caputo Pizzeria flour and use instant dry yeast. I cold ferment from around 2-4 days usually. One to increase the flavor and structure of the dough as Kenji posted on Serious Eats. Not sure how the dynamics work with a sourdough starter. I am curious and excited to try it out!

[@adamellistutorials]

What do the two different flowers do?

[@renestrgar]

@@adamellistutorials hey! By combining these two flours, you get the best of both worlds 😀 the fine texture and tenderness of 00 flour, along with the added strength and flavour from 0 flour. This results in a well-balanced dough that’s both easy to handle and flavorful.🤗

[@monicaz9896]

Rene… i messed up, i didn’t fully watch the video before starting. I currently have the dough ball doing the first cold ferment as of 6pm… Can i shape into balls after 15 hrs in the morning and leave them RT for 8 hrs to use be able to use tomorrow without doing the second cold ferment? 😢

[@renestrgar]

@@monicaz9896 Yes, totally. But I like to leave them in the ball a bit longer than just 8 hours before baking. This ensures the dough is well fermented, with all the air trapped, and more relaxed to work with. You could also ball them after a couple of hours in the fridge, which can help them ferment more evenly in balls and be easier to handle.

[@monicaz9896]

@@renestrgar Thanks for responding Rene. I would have liked for more time as well but that was my fault for not watching all the way to the end first 😅 I’m going to ball them now (8AM) and put back in the fridge for a few hours and take out around 2PM to leave RT for 3 hours. Hopefully everything is ok

[@renestrgar]

@@monicaz9896 no worries! Good luck! For sure is going to be great!!!✌️🏻🍕

[@monicaz9896]

@@renestrgar Just wanted to come back and say the pizza party went great! Everyone loved the dough thank you for sharing your recipe 🙏

[@renestrgar]

@@monicaz9896 amazing!!!!!!❤️❤️❤️

[@JohnDoe-zi3gr]

Wrong. Too many 35 minutes..

[@renestrgar]

There is no right or wrong in pizza making. Check your dough during the process and adjust the timings as needed. Every dough behaves differently with different flour, temperature, and environment!

[@DraftDodger69420]

35 min is a perfectly good time for autolysis. The science says 30 min is the minimum time.

[@chiefetwful]

@@renestrgartrue! Everyone has their own way to make pizza.

[@Aohhdjdl]

That is not 100% bro

[@Grahammon]

At 20:43 he says it’s 67% hydration and explains it all at 21:45