I simply love that there is no crazy background music and not a lot of talking that's unnecessary about your life. Instructions are wonderful and everything looks great
@KingsCookingGuide8 ай бұрын
100%agree
@jakob82103 ай бұрын
Exactly what I was about to comment. It makes it very relaxing
@Butterflymessages-h8oАй бұрын
Same!
@alejandrogarcia-sw4ic7 ай бұрын
Reasons why i love your video: 1) You dont waste plastic covering the dough 2) No annoying music 3) No stupid comments
@michellewhite69926 ай бұрын
You can buy biodegradable shrink wrap i use it.
@alejandrogarcia-sw4ic6 ай бұрын
@@michellewhite6992 that’s a great step! I am baking 2 years. When I need sail the dough I use a tapper, if not I use a lid. I keep up to 1 week my pizza dough without plastics :)
@amj.composer7 ай бұрын
People talking about the lack of background music and I agree, but I personally also like that this isn't an annoying ASMR with overly loud and "satisfying" kitchen cutting and wood sounds. I have misophonia and those bug me so much. Great video and thank you
@ToraJutsu014 жыл бұрын
The thing I love most about your vids is that they are straight to the point.
@chawn521 Жыл бұрын
Made this for the first time tonight and it was fabulous! Have had a starter going for a solid 2 years, finally inspired to make pizza. This recipe and tutorial was a game changer! The high hydration formula really makes a difference and the can wait to try with a regular loaf or ciabatta. For the pizza, I fed starter in the morning to perk it up. Then started the whole stretch and fold process around 8:00 am. All told, it didn’t prove as long as the recipe called for because I REALLY wanted pizza tonight. And it totally worked. Fired up the grill instead of the oven, baking stone is n tue grill. Approx 425 degrees on the grill gauge and total cook time for Marg about 7 minutes and a heavier sausage/ cheese pizza for 10 minutes. Crust airy, yet crisp. We devoured them standing up. Thank you for making this so easy, accessible and delicious!!
@megank95303 жыл бұрын
Have been making this dough every Wednesday (for 🍕 Friday) for a year! So good. I think the two day cold/fridge ferment is what makes it extra tasty. I lay down flour before I pull the dough out of the container, then fold the chunks so all stickiness moves to the inside (flour to outside). We love it! Thank you for the vid!
@katarina2438 Жыл бұрын
Thank you for no music, I can listen to what I want, really really refreshing, good choice
@odetterebok81324 жыл бұрын
Thank you for this simple, beautiful video. Good clear camera, easy to read , no self indulgent bla bla or irritating background music . Love it and my first rise looks promising
@goatherder29674 ай бұрын
Love this channel. It's informative without being preachy, verbose etc
@peopleofconcience3 жыл бұрын
These instruction videos remind me again not to over handle the dough; to use a light touch. High hydration dough is wet by definition so the hands need to be gentle with the piece, preferably with wet fingers for the early stages, at least until the gluten has had a chance to develop. So inspiring to watch, and so well presented. Thank you again Alexandra’s Kitchen.
@sarapitroff82914 жыл бұрын
Hello! We just made this dough for dinner tonight and it was my favorite recipe so far!! We have pizza night once a week and this will for sure be our go to! Loved it :D
@jenarbios4 жыл бұрын
I’m on my second attempt of this recipe and I’m so excited because my starter has only gotten better. This recipe is frickin delicious!!!
@HannesNitzsche2 жыл бұрын
I made this today (the first two pies, anyway - two more in the fridge for tomorrow). a three day ferment in the fridge, and it turned out fantastic! My oven isn’t quite hot enough for large air pockets, despite using a baking steel in the top shelf and the broiler on high, but the results were still convincing: a crispy leopard spotted base, chewy crumb and delicious sourdough flavour. I made the margarita (using canned tomatoes to make the sauce) and the Creme fraiche/kale pie from your website and it was an absolute winner! The only thing I did different was to place the (floured) dough balls straight onto the parchment paper, and then stretched them on the paper after the hour without lifting the dough up anymore. Just pushed it outward with my fingers. Thank you for sharing this foolproof recipe! It’ll be my new go-to pizza method going forward!! All the best!
@RoyalBrendaa Жыл бұрын
My family and I have always loved making homemade pizza! When I finally got into sourdough baking, I knew I had to try making pizza with it. Your recipe was the first one- and only recipe that I’ll ever use! You get those perfect air bubbles in the crust, it is absolutely the best pizza that we ever made. It’s always a hit for dinner and always impresses guests! Every recipe I’ve tried from you has always turned our absolutely perfect and I couldn’t thank you enough for sharing your wonderful recipes(:
@ryan984084 жыл бұрын
My pizza was a visual disaster but totally delicious! Tons of flavor
@briannaray41553 жыл бұрын
This is still by far my favorite and easiest pizza dough recipe! Thanks girl! 💜
@HeavenlyMess Жыл бұрын
I couldn't believe how easy this was!
@getyourfeelgoodbackbjones15764 ай бұрын
This is THE BEST SOURDOUGH PIZZA RECIPE EVER!
@JG-ly2ij6 ай бұрын
Yuuuuummm. I love the videos where there’s no talking. Thanks for sharing.
@Butterflymessages-h8oАй бұрын
Thank you for this recipe! Trying it this week ❤
@michele4362 Жыл бұрын
Do you have to stick the pizza balls in the fridge and then use them or can I turn the pizza balls into pizza right away?
@nitinkumarvyas4 жыл бұрын
This is by far the most simplistic sourdough pizza I've come across on KZbin. Great work.
@veriviener3 жыл бұрын
I am using rye sourdough starter, it works out very good!! Also cooking pizza on stone… on my grill with lid down 😁 this recipe is just brilliant. Our friend said it’s the best pizza he had his entire life (and he’s not a teenager). This weekend people are coming especially for this pizza! So I’ve made double batch of dough which is bulk fermenting now 😁 thank you!!!!
@neicolssy28132 жыл бұрын
Did you use the all purpose flour or changed to other flour for dough as well ?
@judichristopher4604 Жыл бұрын
WAIT.... WHAT??? Pizza on a Grill? Be Still My HEART Which GRILL? What size stone? How high of a temp... Gas? Wood? Tell me more... Please
@veriviener Жыл бұрын
@@judichristopher4604 Well it was just a generic gas bbq from our local B&Q - I think any gas bbq will work as long as it has a lid and is big enough to fit a stone :) in fact there are loads “bbq pizza ovens” out there now! I found it cooking better than using stone in normal gas oven, it gets hotter but I don’t remember temperature - I recon around 300-350*C ish? Stone was just a generic Amazon one I bought for my oven but didn’t have patience to preheat it for 45 mins 😀 once the bbq and stone are hot it was taking around 8 mins to cook from my memory. Everyone loved pizza from this setup, we made loads like this before we bought an Ooni :)
@judichristopher4604 Жыл бұрын
@@veriviener EXCELLENT Thank you so much for this information.
@LiveLaughLove51234 жыл бұрын
Loved it! Used a scale and everything went great tastes great! Only thing I’m altering for next time is only cutting into 2 pieces not 4 :) thank you!
@MeganML4 жыл бұрын
I did this and it worked perfectly!! Made two 14" pizzas!
@michellewhite69925 ай бұрын
Hi ive made this recipe 5 times now, i wasn't a pizza person before baking my own now we have it weekly i love it, the dough is so soft. I part bake them in the morning so then the kids can top them with what they want later after skl and work. I make my own pizza sauce too which is delicious.
@pritameanisyafaat49704 жыл бұрын
Best pizza i've ever made. 😍❤️ My husband loves it
@fabienholler4 ай бұрын
Thank you very much for this recipe! This was my first attempt at sourdough pizza and it turned out great. I am not used to such high hydration ratio for pizza (really 77% assuming a 1:1 starter) but I could make it work no problem. I might reduce the water quantity ever so slightly for next time though. For me 4 sets of stretch and fold was not enough even though I use fairly high protein type 00 pizza flour. I will do 5 or 6 sets next time, might even hand knead it a bit. Thanks again!
@HadassahSikani2 жыл бұрын
I clicked on your video because it was shorter than the others. Thank you for demonstrating this fabulous pizza dough and what I need to know in less than 5 min. Rao sauce is amazing by the way and is the only store bought sauce I use if I don't make my own.
@sadmemeboi3 жыл бұрын
How do you transfer the uncooked pizza from the baking sheet to the baking steel? Or do you keep the baking sheet under the pizza?
@frankeeshackcloth1017 Жыл бұрын
This is always my go to for sourdough pizzas, just always comes out perfect 🔥🔥
@kindradeleon90532 ай бұрын
Thank you, my Pizza keeps coming out better and better. Every time I make them, I love the recipe🥰
@roux00782 жыл бұрын
I’ve just stumbled across this lady’s blog page and KZbin videos. It is very easy to get confused and frustrated with making bread. There really are several different ways to “make the perfect bread.” Thing is, people complicate the hell out of it. I made her sourdough loaf bread and it came out beautifully. First try making bread. I’m sticking with this girl. There’s not a lot of bs, extra added fluff. Straight to the point. I like it. It’s realistic for real people in the real world who have real families. Good job.
@johnrodgers60492 жыл бұрын
With sourdough, I generally bring all ingredients together (except salt) and let sit x 30 minutes and then add salt. Theory is that salt may inhibit the growth of the yeast in the starter.
@ReichelleAlfaras12 күн бұрын
True or false: Salt and yeast should never touch. Short answer : FALSE If you’ve done some bread baking, you’ve probably encountered a warning about how you should never let salt and yeast come in direct contact because “salt kills yeast.” But is it true? Salt is hygroscopic, meaning it readily absorbs water from its surroundings. If a large amount of salt (or sugar, which is also hygroscopic) were to be combined with a small amount of yeast and left for a long time it could, in theory, eventually rob the yeast of water to the degree that the yeast cells would begin to die off. Director of Research & Development Sue Gray explains, “If you added a large amount of salt, say a tablespoon, to a 1/4 teaspoon of yeast and let that sit for a while it could have a negative effect, but not in the concentrations we use in baking.” In most recipes, salt represents 2% of the total mix (based on flour weight), a low enough percentage that it would never kill the yeast present in the dough. Plus, they’re not going to be in direct contact for long; usually, it’s just a few minutes between combining ingredients and mixing your dough. So, while it’s theoretically possible for salt to kill yeast, practically speaking it’s not a concern; you can let them touch without any negative effects. -from kingarthurbaking.com
@derryd36153 жыл бұрын
Fantastic!!!! I've been messing with different pizza dough recipes from my sourdough starter for a while now with mixed results... BUT.... this is the first that has given me an awesome result!!! Loved the first one at 1 day in the fridge, then the second at 2 days, and the subsequent on the 3rd day 👍 Thank you soooooo much !!!
@sandyhill79064 жыл бұрын
This was a great dough for me! I put in 150 grams of whole wheat flour instead of putting all unbleached all-propose to make it stiffer. It wasn’t sticky at all!
@kaybussjaeger5672 жыл бұрын
my dough was so sticky. i used bread flour so maybe this would help next time?
@throwaway3756Ай бұрын
I have tried a lot of sourdough recopies for pizza and this is bar far the best. My only modification is to add diastatic malt powder for color and making the fermentation more complex in less time.
@superstitiousfishes1247 Жыл бұрын
your shooting / editing style should be the textbook for youtube recipes. bravo from a professional video producer.
@Minip0tat03 жыл бұрын
Thank you so much for this recipe it was perfect . It was my first time ever using the sourdough starter. I’ll make it again
@malafarge71472 жыл бұрын
I love your simple approach! It looks like when I make my simple sourdough bread. I’m buying those containers! Easy !❤
@makingiteasywithliz2 жыл бұрын
I tried this recipe with 00 flour and it was delicious. Would it be worth it for me to try all purpose flour or stick with 00? What is the difference in texture and which do you prefer?
@AdamGell7 ай бұрын
Great video… where do you get that vessel? Is there a specific name for it?
@nikolbogdanova28703 ай бұрын
I tried it and the result is far from perfect. I think that the final shaping and baking was the problem. Do you bake it in the wood oven? This black crust makes me think you do. I baked it in an electrical oven at 275 degrees Celsius and I need 10 minutes. What is more I don't have so much bubbles at all and it's something I really would like to achieve. 😢 Help with more tips it's more complicated than it's look like
@KidVll Жыл бұрын
I have made this recipe twice now and it works perfectly. Thanks!
@iainwallington4744 жыл бұрын
I could watch this all day absolutely wonderful. Thanks for the great video watching this from the UK cheers.
@anafonseca87488 ай бұрын
Where did you get the container for the bulk fermentation?
@patriciagimay91953 жыл бұрын
Hi do You let it stand in thé plastic pot for one hour or on thé work surface before shaping and baking after thé three day fridge proofing. Thank you for your reply.Patricia
@josephpoppins51592 жыл бұрын
Nice kitchen sound . Was looking for a good pizza dough receipe and found it . Thankyou
@briannaray41554 жыл бұрын
Super sticky dough the the results or totally worth it!!! I use this one every time now and I love it!!! Thanks girl! 🍕❤️🧡💛 wish it would let me add pictures!
@franciscogarcia72804 жыл бұрын
Great video for beginners like myself. Instructions are clear and easy to follow. 👍🏽
@qpianist2 жыл бұрын
What a wonderful video! Thank you so much. I’m new to this whole sourdough starter world and can’t wait to make pizza!
@davidm90902 жыл бұрын
Question! Wouldn't it make more sense to divide and ball the dough before the 8 hour proof (after 4th stretch and fold)? To avoid knocking it back before putting in the fridge?
@PeterBalletta Жыл бұрын
your receipe looks very good, I love the texture of the baked crust....Can't wait to try it in my Roccbox pizza oven...Thanks! :)
@jiberri Жыл бұрын
Alexandra, I would like to use fresh ground wheatberries to make this. I have hard red and hard white. What would you recommend? Do you think a combination of both would work, and if so, what ratios? Thank you!
@grandpied2 жыл бұрын
Finally a video that showed how it is done.
@ItsSamLeeFit2 жыл бұрын
yum this looks fantastic! I'll be trying this soon but with breakfast pizza toppings :)
@sandraaquino2264 Жыл бұрын
Omg finally I made a sourdough pizza so simple yet so delicious thank you so much for sharing 😋...
@anjanettesagona91224 жыл бұрын
This is so helpful! I'm making this dough right now!
@scmattson3 жыл бұрын
thanks for the video and step by step, liked and subscribed, made the dough early in the week and we cooked it up on my DIY pizza oven (cooking steel with fire bricks and a 24x24 paver to cover on my grill) Taste was amazing, the cooking steel was one of the best investments ever
@peestheee7 ай бұрын
my dough is sticky and pretty unmanagable after the overnight bulk fermentation despite following the instructions, what should I do differently?
@CrowMaKar5 ай бұрын
Hey! I saw that the creator still hasn’t replied to this and thought maybe I could throw in my experience to help. I had the same problem, and for me it was that I’m in a very humid tropical environment. My bulk fermentation happened way faster and ended up over fermenting my dough (which was pretty unusable after that). If you think that might also be what happened to you, I’d recommend cutting your fermentation time in half and making sure you have your dough in a tall cylinder type container so you can spot when it doubles! I hope this helps!
@truthkids7777 ай бұрын
Hello can you bake pizza after the dough rises or you have to put it in the fridge? And for how long does it go in the fridge? Can it go to freezer in batches?
@mercyl23554 жыл бұрын
Simple straight forward recipe have made it many times now!
@ek81373 ай бұрын
Got an Ooni and looking for a good pizza dough. What everyone here says is right. No BS fancy production I wanna be creator! To the point! thank you
@DataScope-n3k10 ай бұрын
straight forward and simple instructions
@marylalisak33374 ай бұрын
Hello Alexandra, my friend gave me a sourdough starter, link to your videos and this is how I started my adventure with baking bread, focaccia and pizza. I learned from you 😊 You step by step video s are great. Thank you 😊 One question, can I freeze the dough for pizza?
@aprilhumen1229 Жыл бұрын
I made amazing sour dough pizza dough the first time and the second time it was chewy. So going to give this a try! Thank for the video!
@jpjp91112 жыл бұрын
That looks so very yummy. I'm following your recipe right now using my sourdough and I'm on the 2nd 30 min rest time. What is a baking steel? Is that like a regular baking/cookie sheet? I was going to use aluminum foil to bake it on. (Considering that I just moved into a new place and that's about all I currently have at the moment. Lol)
@tegangilchrist45502 жыл бұрын
This was so satisfying to watch 😆 recipe was delicious!
@tonydavidson8260 Жыл бұрын
This is definitely the best sourdough pizza dough I've made. It's as good as my poolish recipe and maybe even better. My GF is gluten intolerant and couldn't eat my usual poolish dough without "issues". So I was using some horrible gluten free crust. The she mentioned that she had no issues with my sourdough bread so started researching sourdough pizza. The previous recipes were fine for her stomach but I felt second best (albeit still very good). Then I found this recipe and tried it on Saturday. It's soooo good. Very easy to work the dough, great light crispy crust with lots of puff. And delicious sourdough flavour! I followed the recipe exactly, except for using bread flour (around 13% protein). Dough was in the fridge for around 40 hours. What is the limit for how long you can keep in the fridge?
@jthepickle7 Жыл бұрын
I've begun the recipe, as described. Four turns and sleep yet to go. Tomorrow I buy the cheese. Thanks.
@SianWeeks-c8z5 ай бұрын
Hey! Thanks so much for the video. Just wondering - when you cover the dough in between stretching and folding is it best to cover with a tea towel?
@1health-umninterprofession7813 ай бұрын
This is by far the easiest and most delicious way to make crust! After making this dough a few times, nothing comes close. Also, if you do not have Ali's Pizza Night cookbook, please do yourself a favor and get a copy; simple wonderful!
@badjoto3 жыл бұрын
Uauuuuuuuu it's the best baking woman. Sorry for my English it's very bad
@findAplaceToCallHome17 күн бұрын
1.5h into proofing. Lets see. The flour is crucial and I don’t think I have the best but fingers crossed 🤞. Thanks for sharing
@littlebits45594 жыл бұрын
Beautiful pizza! Love everything about these videos.
@wishywashy2658 Жыл бұрын
Super excited with my newly found pizza dough. Trying this method for the first time. I notice you did not add any olive oil? Any particular reason? TIA.
@rhajitpoltin38942 жыл бұрын
very nice handling of the dough!
@brizeebaby9876 Жыл бұрын
Hi! Can I use Manson jars to keep the dough in the fridge? I only have small plastic containers instead of the longer ones like yours. Sorry if this is mentioned I tried looking for it in comments.
@SzaboB33 Жыл бұрын
me watching a video: cmon, I have to wait for a day? I'm not gonna do it me seeing the big bubbles: I'm gonna do it.
@CallieBoingBoing9 ай бұрын
Ha! it was worth the wait!
@lanaburlakova98688 ай бұрын
Лучший рецепт теста на пиццу!!!❤🎉
@love4all8534 ай бұрын
How long can I keep the dough fridge/freezer?
@JolettaManelick2 ай бұрын
3 days
@heathersbytes23982 жыл бұрын
I can't quite get this dough to work either. I tried for a third time tonight and it just comes out too wet, I have to add a ton of flour to it before I can even get it on the parchment, and then it just splits apart anyway.
@UNPRECEDENTEDPICTURES3 жыл бұрын
Job well done. That looks incredible!
@jgrotenhuis2 жыл бұрын
can you freeze this dough once it gets to the dough ball stage? That would be so convenient!
@lesliebeaumont9512 Жыл бұрын
I’m wondering the same!
@kaybussjaeger5672 жыл бұрын
my dough was so sticky. noticed it happened to another follower. did you actually feed your started first n let sit before the actual first mix. please please reply
@onlyinparadise4613 Жыл бұрын
Nice looking pizza 🍕. Great job 👏
@jocerod1238 ай бұрын
Currently in the fridge. After it doubled and I’ve put on my cutting board it was super sticky. Stuck to the board and I had to get a scraper, and add lots of flour. Can’t wait to bake
@mancelafleche7454 ай бұрын
This is the best pizza dough my husband loves it ❤
@Akutikun5 ай бұрын
I love that it looked like you were herding little animals into homes.
@CallieBoingBoing9 ай бұрын
This recipe is Callie Boing Boing Approved and receives 9 Callie Boing Boings 🐕🐕🐕🐕🐕🐕🐕🐕🐕!!!!!! Great, no nonsense, none of the I'm going to talk a lot to chalk up watch hours video. The pizza came out Great! Oddly this is the first Sourdough pizza dough I've made, not sure why as I bake Sourdough breads. The dough was nice and stretchy on day 3 and had a great tangy Sourdough flavor and lasting after taste. The three day ferment builds all that flavor. These pies came to about 12 or 13 inches with a very thin crust. Two adjustments I made because I also cook for my 90 year old dad with dentures and anything too chewy or crusty he has a hard time with. I lowered the temp to 525* and set the rack at 2nd notch in the oven rather than the top. Six minutes worked great. The crust was a bit floppy but manageable. I'm sure the higher temp and closer to the burner will stiffen it up. These adjustments made it perfect for Dad. Next time I will do his like this for Dad and then go to 550* and top rack position to cook my pie, as I like a stiffer crust and a tad of charring. I do need to figure out how to thicken it up a bit however. If I were to add artichoke heart or mushrooms and olives it would be too floppy. Alexandra, any suggestions on how to thicken it up a bit? I may double the dough ball size and stretch the same. That might work. Thank you Alexandra!
Will definitely use less water next time. Dough is insanely sticky
@goocherrific4 ай бұрын
Use a higher protein flour will work too
@nicolebernier8385 Жыл бұрын
thanks for the simple recipes! I have a question: on my first round stretch and fold the dough was pretty tough (it wouldn't stretch out much) -- I am using bread flour and I started with the lower hydration since I'm in a higher humidity area. does it need more water?
@BlackJesus8463 Жыл бұрын
Good job using the parchment paper! 👍
@HiMenu4 жыл бұрын
I love your videos! They make me keep coming back and watching! Thanks for sharing! 💕
@healthyfoodie_life99774 жыл бұрын
Love your video
@hectorleiva3594 Жыл бұрын
the perfect recipe video. thank you very kindly
@kubanishku3 жыл бұрын
Not sure if I'm the only one (judging by comments) but I've attempted this 2 times, using an unfed starter, 375g water, 100g starter, 500g flour (white, non bread, all purp) and it comes out flowy and not at all silky like I usualy get for my sourdough (for my SD I use a 50/50 white/whole mix, and it comes out great). The dough rose/doubled, and I folded it per directions 4-5 times. Right now the dough rested 8-12 hours overnight and its tearing/flowy. I am thinking of tossing it. I am not getting a bakers window at all, makes me think its too hydrated? Anyone experience this?
@pifpafpat3 жыл бұрын
You’ve over-proofed it - 8-12 hrs is far too long. You want a nice bouncy dough which can be achieved after 6 hrs or even quicker depending on the temperature.
@kubanishku3 жыл бұрын
@@pifpafpat to clarify the 8-12 rest was in the fridge overnight, and it was still flowy. Initially ~4-6 hours for 4-5 folds in between that time. I think my started was too starved? I typically feed once a week, 3-4 hours before I put my mix together.
@pifpafpat3 жыл бұрын
@@kubanishku you might want to change the feeding ratio in this case. Go for 1:5:5 and it’ll get stronger.
@bsseraphine2 жыл бұрын
I want to freeze this pizza dough. Should I go through the bulk fermentation (6-8 hours at room temp) and then transfer to the freezer?
@irenecsoo Жыл бұрын
Hello! Does the starter need to be fresh (recently fed) to use in this recipe? Could I use starter that has been sitting in the fridge or is it optimal to use a more active starter?
@alicheaito9293 Жыл бұрын
I keep my starter in the fridge until the night before. I feed it and let it sit on the countertop overnight and it’s ready to use I’m the morning.