How to make the BEST SOURDOUGH PIZZA

This is how you make the perfect sourdough pizza with all the tiny but important details. Everything is done from scratch, explained in detail, easy for you to follow leaving no questions unanswered. This masterclass looks at the recipe as well as the why behind it. That way you know how to adapt when things go sideways.
Recipe for the dough (for 4 pizzas):
- 600g of strong flour
- 360g of water (60%)
- 12g of salt (2%)
- 30-120g of sourdough starter (5%-20%). This way you can influence the speed of when the dough is ready. 60g is a good amount (10%)
Instructions:
- Mix all together until nicely incorporated
- Knead in intervals of 5 minutes, 5 minutes break until you see a good window pane effect
- Extract a small sample
- When the sample reached a 50% size increase your dough is ready for cold fermentation. If you want to bake the same day, just form the dough balls directly. Move the dough into the fridge if you want to have the pizza ready later. Important, fridge should have less than 6°C (42°F)
- Up to 7 days later, whenever you need take the dough out of the fridge 3 hours prior to making the pizza. Form the pizza balls.
- Let them rest covered with a wet towel on your counter
- They will start being good 3 hours later. They continue to be good for another 3-6 hours afterwards
- Make your pizza with whatever method you prefer
The special pizza oven is called the Ooni. In case you are interested in one, consider using this affiliate link to support my work (thbrco.io/ooni-pizza-oven)
Below is a list of all the tools and flour that I am using. Some of the links contain an affiliate code, feel free to use them if you like my work. This way you support my dream to become a full time Breadmaker ❤️.
My tools:
Banneton proofing basket (25cm length, 15cm width, 8.5cm height): thbrco.io/banneton
Cooling rack: thbrco.io/cooling-rack
Digital kitchen scale: thbrco.io/kitchen-scale
Dough scraper: thbrco.io/dough-scraper
Dough scraper golden: thbrco.io/dough-scraper-gold
Dutch oven for batards (Challenger Bread Pan): thbrco.io/dutch-oven-batards
Dutch oven round (Lodge): thbrco.io/dutch-oven-round
Dutch oven with glas lid (Brovn) - (Coupon BREADCODE for 5% off): thbrco.io/dutch-oven-glas-lid
Infrared thermometer: thbrco.io/infared-meter
Loaf pan (30cm length x 12cm width x 9cm height): thbrco.io/loaf-pan-regular
Loaf pan with lid (34cm length, 13cm width, 12cm height): thbrco.io/loaf-pan-lid
No stick spray (vegetable based): thbrco.io/non-stick-spray
Ooni pizza oven: thbrco.io/ooni-pizza-oven
Oven gloves: thbrco.io/oven-gloves
Oven thermometer: thbrco.io/oven-thermometer
pH meter to check acidity (advanced): thbrco.io/ph-meter-advanced
pH meter to check acidity (basic): thbrco.io/ph-meter
Rolling pin (Coupon BREADCODE for 10% off): thbrco.io/rolling-pin
Scoring Knife Schnittholz Olive: thbrco.io/scoring-knife-schni...
Scoring Knife Zatoba Walnut (Coupon BREADCODE for 10% off): thbrco.io/scoring-knife-zatoba
The best bread knife (made in Germany): thbrco.io/bread-knife
Weck starter jars: thbrco.io/weck-jars
The flour that I am using:
Drax Mühle Manitoba flour 14% protein: thbrco.io/drax-flour
For ze Germans: Which flour in Germany?: thbrco.io/blog-flour
Mulino Padano Bread flour 15% protein (Coupon TheBreadCode for 5% off): thbrco.io/mulino-flour
Strong whole wheat flour (Coupon TheBreadCode for 5% off): thbrco.io/whole-wheat-flour
Follow me on other platforms:
Discord: thbrco.io/discord
Github: thbrco.io/github
Instagram: thbrco.io/instagram
My blog: thbrco.io/blog
My website: thbrco.io/homepage
Reddit: thbrco.io/reddit
Subscribe to my newsletter: thbrco.io/newsletter
Telegram: thbrco.io/telegram
Tiktok: thbrco.io/tiktok
Twitch: thbrco.io/twitch
Chapters:
0:00 Intro
1:32 Sourdough vs. yeast pizza
3:35 The process and schedule
5:05 Choosing the flour
6:06 Making the dough
7:33 The magic of sourdough fermentation
8:57 Sourdough starter comparison
12:06 When is the dough done?
15:40 Sourdough dough is done
18:16 Shaping pizza balls
20:22 Neapolitan pizza sauce
21:29 Baking methods
23:54 Making the pizza pie
25:23 Baking the pizza
26:00 Cast iron
27:46 Tasting
#pizza #sourdough

[@the_bread_code]

You can read about this in detail in my free book called “The Sourdough Framework”. You can get it here: breadco.de/book. You can support the project with a donation, but there is absolutely no knead. I believe information like this should be free and accessible to everyone. The book is made for everyone who wants to understand the important details when making sourdough bread. Thank you!

[@stephancrisci6144]

First off, we loved your joke about the Italian-American's reaction to pineapple on the pizza...hilarious! Second, never put a hot cast iron pan on your granite counter top - it will crack and ruin your counter, Put a pot holder as a barrier! Love everything you do - you are very thoughtful, and complete in your presentations. You are not only a gifrted cook, but your have a very scientific mind, and you are a very good instructor. I can't wait to give these ideas a try. Many thanks!

[@GiuseppePipia]

There is a huge mistake for the flour classifications however. We in Italy define our flours for how refined it is, especially on the level of the wheat germ and bran. So we go from whole wheat, to type 2, type 1, type 0, type 00, which is the whitest of the flours, with only the endosperm. Meanwhile in the US they classify their flours with the protein content: cake flour has low protein, because you don't want a strong gluten for cakes and cookies, while you need a lot of proteins, hence gluten, for any dough that has yeast in it. Although the amount of proteins in grams is the best way to classify the "strength" of the flour (less or more gluten), the commercial way to identify the best use for a particular flour is by the W number. Numbers below 200W, in Italy (and I would guess in Europe but I'm not sure), are usually flours that shine for the pastry makers: cakes, pies, and any cookie, would be great, because no much gluten is formed during the process. Flours that have an index between 200 and 300 are what Americans would call All Purpose flours: you can make doughs with yeast, but also use them in pastry making, but still available in types whole wheat 2, 1, 0, and 00. Then the ones above 300W, especially around 350-380W, are the ones for long fermentations: they are especially used to make the sweet Christmas breads, such panettone and pandoro, but can also be used for pizza and bread, as long as you let them ferment for two days at least. But again you can get this strongest flour in types whole wheat, 2, 1, 0, and 00. You can see this in the shop of a mill I buy my flour from: www.antiquafarina.it/shop-antiqua/ Online they don't have the weakest one, but you can get it in person. But there's a catch: of course the less refined the flour, the more proteins it has, but not all those proteins are actually going to develop gluten, since they come from the bran and not the endosperm. That's why commercially they use the W number. :) So we can form a matrix: on the colums the refinement of the flour, which is the way they usually sell flour in the supermarket in Italy, while on the rows the amount of gluten proteins contained in the flour, which is the way they sell flour in the US. From a mill you can get any combination you would like!

[@the_bread_code]

Oh sorry. I thought I said exactly that. There is no classification based on protein content as far as I know. The difference though is that Italian flour in general tends to have a higher protein content because of the better conditions for the wheat :-)

[@DerpyRedneck]

Dude, you know what is a royal pain in the ass to find outside of Italy? Guanciale, crisped guanciale would go do nicely on a pizza I can only imagine..

[@lucaverlato8254]

Grazie Sensei

[@MikeR65]

@@jthepickle7 if you don’t think Americans have cooking skills you are obviously a rube!!!!

[@MikeR65]

America has the best semolina on the planet which is why Italy imports it from us!!

[@guialmeida78]

Hello Hendrick, how are you doing? My name is Guilherme and I'm from Brazil. I'm writing to tell you that I followed all the steps of your recipe and just finished eating a wonderful pizza! Here, I used the cast iron skillet. Thank you very much for sharing your knowledge! Cheers

[@natashas4713]

Bar none- the best pizza making video on the inter webs. Not just the pizza part, but an amazing explanation of how sourdough works and all the variables. Gonna send this video to my father (who does not cook), so he understands all that goes into the sourdough items I give him lol! Planned on cooking fish tonight, but plans have drastically changed. Fish into freezer, flour onto counter...

[@jordanpaviglianiti7578]

This made the best pizza Ive ever had outside of Italy. Blew my mind

[@dozenthdragon]

I've been playing around with pizza dough recipes for the last year+. Made this at home the other night and it was the best one so far!

[@cw4608]

You are a natural teacher, I am going to be watching your videos so I can make use of my sourdough starter. I also appreciate your sense of humor.

[@vanessakellow2957]

Brilliant video. Thank you❤❤❤

[@libbythomassen9814]

I love you. I love your videos. And I love how much you've helped me grasp sourdough baking core concepts. You've truly helped me gain so much confidence with sourdough! Keep being amazing. Can't wait to try this pizza dough.

[@zoranpalinic7020]

Thanks for the wonderful explanation, you are a real teacher !!!!!!!

[@preciousglimpsesroundhay8060]

I am obsessed with sourdough pizzas yet this is the best you tube video that explains with such extensive details and answers about everything about pizza what, when , why questions . Excellent effort thanks for your time .

[@Qwixu]

Danke schön! I have watched so many other videos, all great, but they try to teach a recipe. You explain the science behind it so we can understand everything, not just remember. I have never liked to follow a recipe, and now you have given me the gift of understanding how to successfully experimenting with sourdough pizzas. Thank you so much :) Best regards from Norway

[@quick9smitty511]

Always enjoy your videos. Keep up the good work! Dankeschön!

[@angelikaradominska5512]

I was using this hack with small sample jar but I was tired with cleaning this with my big hands 😂 now I am proofing my doughs in square plastic container marked with white board marker- much easier to clean 👍

[@CuriousGeorge46]

Keep it real. Thank you for sharing your knowledge. Your methods of preparing pizza dough have inspired me.

[@TheHallelujaa]

Fantastic video! So detailed and well structured

[@christullmann]

Thank you for the amazing video. I definitely going to give it a shot 😍

[@CavanBaillie]

Just what I was looking for, Thank you. I am making one today for the indoor oven but I can't wait until spring so I can try some in my wood fired oven.

[@sophiepaszynska8948]

Totally just upped my pizza game! Best pizza I've ever made. Thank you following this video!! Now to start saving for an Ooni.

[@neelams6828]

Best sourdough pizza recipe ever !!!!! Tried other recipes ,they were good but this one is winner . Thank you

[@lindaoosthuysen9084]

Watching this amazing explicit instruction makes me want to master this type of cuisine art and open a pizza shop. I feel a pizza oven would be the answer. A lot of time and energy was put into this. Thank you for sharing your skills that you have mastered to perfection.

[@Rudy2053]

Beautiful presentation...thanks for taking your time to explain this amazing process.

[@lsieu]

I especially appreciate the LM, Regular and Liquid comparison tutorial. The comment on the hetero fermented bacteria creating the vinegar notes, because if I'm baking for friends that think they don't like sourdough because of the sour, or I want to make cinnamon rolls using sourdough, now I have that option! I also like the comment about why we should use room temp water. The whiteboard really helps because I listened to this video the first time thru, and thought you said 15%, and watching I see you write 50%. Thanks again for another super helpful video!

[@deliasauer5826]

We just tried this tonight - the best pizza ever!!!! Thanks so much! 😍

[@petkogeorgiev2103]

This is the best recipe video I've ever seen. You explained everything - the flour type, the starter hydration, the timing and how everything works. Can't wait to try it out!

[@the_bread_code]

Sank you

[@aysundagas1139]

Thank you for this amazing video, I am learning very much about sourdoug. Greetings from iznik, Türkey

[@ModelRailroadCardStock]

Many thanks for creating this recipe and video! It's the next sourdough project for me to Master!🍕

[@carmenmarcinkiewicz7149]

WOW!!!! This is a master class in dough!!! Thank you SO MUCH for all the time and effort that went into this AMAZING video! Im a new subscriber.❤❤

[@sebastiangluck7793]

You and your work is a treasure to me. And I believe to anyone who wants to better up their quality of life. Thanks again for this video and your hard work!

[@AdityaKadambi]

This was sourdough pizza tour de force! Can't wait to try it next!

[@Joe-pc8ru]

Thank you, Hendrik - this is so good.

[@the_bread_code]

My pleasure 🙏🏻

[@Colinscottofficial2024]

I love all your videos

[@ericovieira2035]

Thanks!

[@arminacuisine8902]

Thank you for the steps of making sourdough pizza

[@makingiteasywithliz]

You took the fear out of making sourdough pizza. I love the way you teach, explaining everything. I have dough on the go right now. Subscribed!

[@the_bread_code]

Thank you 🙏🏻. Good luck. It's my favorite recipe 🤩

[@corneliusnowicki5363]

This video is so underrated. Thank You for uploading this, Sir

[@cfazio]

This was very useful and the timing is great. I have access to a brick pizza oven this summer so I’ll be trying this recipe. Thanks for the detailed explanation.

[@the_bread_code]

My pleasure. You are welcome!

[@1337Philipp]

In-sane channel man. Thanks for the mega nice sourdough Videos. Thumps up

[@MrDagweeds]

this video is great

[@Colinscottofficial2024]

You get that picture-perfect crust

[@rollingreclinerRecumbent]

Very informative and I will try the cast iron skillet trick this winter.

[@gelecaa975]

Wow! Had just fed my starter and put it back in the fridge for it to rest but now I’m taking it back out!

[@janjantong]

Hiii thanks for the recipe it tastes really great! Just wonder if i can freeze the pizza crust after shaping (before adding topping) for convenient use anytime I’d want to eat in the next couple days?

[@Colinscottofficial2024]

This looks soo delicious I am going to make it now.

[@Rani-nu8jh]

Great video. Wondering if you can use a poolish with this method? tks

[@tastyfrzz1]

I've been doing sourdough croissants. So much better than regular. Use 20% starter and adjust water and flour accordingly. I've used Janies pastry, King Arthur all purpose, Gold medal bread flour, and Janie's mill 15% protein. All have worked fine. Most recently I used ice in the dough formation stage so that most of the food for the yeast was available during proofing and the results were amazing

[@dietadaloba-brunaneves1904]

👏👏👏👏 Muito bom!!!! 🍕🍕🍕🍕

[@carynhart2590]

I just made pizza using your method last night. It was the easiest dough for pizza that I have ever worked with. It was so easy to shape, and I had no sticking issues in the cast-iron pan using your method of using oil and semolina . And it was delicious! I added sautéed mushrooms to two of them and shishito peppers to the others.

[@the_bread_code]

Thank you 🙏🏻

[@rohitnaargolkar]

Lovely video thanks

[@the_bread_code]

Glad you enjoyed it

[@banhmiii964]

I found ur channel fust a few months ago and I'm really impressed with your videos. They're very informative and I've learnt so much from them ❤️ Keep up the good work! I wish all the best things to you

[@the_bread_code]

Thank you very much 🙏🏻

[@toddwmac]

Great stuff as always. As to the PH meter, I can see digital versions out there much, much cheaper than your mention. Is there a certain feature/function that is needed and not available on the less expensive versions (less than $25) Thanks for all your great info. Thanks to your Alfonzo is in the fridge and doing very well.

[@ChinaJapan08]

Danke sehr ! I usually only make Chicago style pizza (being a native from Chicago, it's a must) but I'm really excited to make this kind of pizza with my sourdough! The skillet idea is great because I don't have a nice pizza oven for that heat. really makes me hungry ....

[@gelecaa975]

Just came back here to say that the pizzas turned out amazing! Followed the recipe to a tee and had the dough sitting in the fridge for four days before baking the pizzas. Everybody at home loved it ✨❤️

[@jocerod123]

I followed a diff recipe and it was a bit chewy. How was yours?

[@maddoggie4537]

Hi, thanks for sharing! I am just on day 1 growing my own starter, but for this pizza recipe, how much percentage of dry yeast should i use to substitute the 30-120g of sourdough starter (5%-20%)?

[@emmyvanderheijden]

Hi Hendrik, I already used your pizza calculator a couple of times. I divide the dough before it goes into the fridge/for proofing though. Advantage is that you can have pizza at several times a week, according to your recipe 😏 My current favourite pizza topping is with home made bärlauch pesto (what is that in English?) and scamorza. 🤤 I did miss the pizza stone comparison. I use that on the grill, also gets fab results

[@BillB33525]

Recently started making Detroit Style pizza, thick crust. We like it and it's easier to let the dough relax in baking pan, add toppings and put in 450F oven for 20 minutes. We make a 9X13" pie and save 1/2 for the next day. Reheating left over pie gives additional crunch on the edges.

[@elizabethw.454]

Sounds incredible

[@Circus800]

How much dough is used for a 9 x 13 Detroit pizza?

[@BillB33525]

@@Circus800 400g flour 320 water 80% hydration fills the pan easily.

[@Circus800]

Thanks Bill!

[@Trea2409]

Great video! I'm a sourdough noob, but will try the recipe this week! I've only got a "regular" 50/50 starter, not a liquid one. So if I understand correctly I should use 60 grams? Also if I would use a KitchenAid to mix the dough, should that also be about 5 to 10 minutes? Thanks in advance! Really learning a lot ☺️

[@cordeanboc]

Hi, the hydration of the dough is ultimately actually higher than you pre-calculated as the liquid sourdough you put afterwards increases your hydration...right? Nice job, thank you for sharing

[@olga1997btr]

I'm glad I fed my starter this morning. Cannot wait to try this recipe ❤️

[@the_bread_code]

Hope you enjoy

[@Dlow99884]

@@the_bread_code would you feed your starter a 1:1:1 ratio before using in this recipe. Sorry for the dumb question I’m new to the sourdough game. Lol.

[@a.k.morgan3281]

Thank you for the great video, I'm trying to replicate the dough, I was hoping you could answer a couple of questions. I'm using the regular starter, 50/50 flour water, my dough always seems really sticky, is that normal? The second question, I'm letting the dough ferment and hoping it will rise to the 50% hydration level, it is almost there, but it has also been 25 hours, is that normal? Will it over ferment? the room temperature is roughly 70 degrees. Any advice would be greatly appreciated. Thanks!

[@claesson3835]

OMG. Just made pizza of this recipe, and I just need to tell you that it was AMAZING. I baked it in a cast iron pan in the oven with tipo 00 fluor. Thanks for this!

[@the_bread_code]

Fantastic! Thank you!

[@gapey]

Everyone should have a pizza oven! :D

[@ivgardi]

I settled on a 75% wheat starter which I feed twice a day. I'd say it's rather to my liking, not acidy at all and not so whimsical as the levito madre. And I keep a 100% rye "master-copy" in the fridge and feed it once a week in case something gets wrong with my starter. Once it went bad when I fell sick. Or probably I fell sick and that was why I thought it smelt rotten.

[@robbieg983]

18:10 scared me and almost made me spill my tea as I was writing notes lol. Great video, really appreciate how in depth you are with everything.

[@the_bread_code]

LOL. Thanks!

[@annabelgates7998]

Tolle Videos - Vielen Dank für‘s Teilen. :-) Habe eine Frage zu Cast Iron pizza baking… wenn ich nur einen Cast Iron habe und mehrere Pizzen machen will, kann ich auch die Pizza in die warme Pfanne legen?

[@davidscotte9319]

Great video! Can someone tell me what the song playing in the background is called?

[@magistral5732]

I appreciate all of your work besides the pineapple pizza

[@666dewey666]

Vielen Dank für deine analytische Anleitung für die Zubereitung des Teiges. Speziell der Tip mit dem "Reagenzglas", zu Beobachtung der 50% Zunahme des Voumens hat mir sehr geholfen. Habe zwei Tage zuvor dasselbe Rezept von Vito Iacopelli gemacht, jedoch einen sehr flachen Rand erhalten. Dieses Mal habe ich den Teig viel länger (statt 1h, 5h) reifen lassen, bevor ich die Teiglinge geformt und nochmal 1,5h reifen lassen habe. SG, Dominik

[@bunhelsingslegacy3549]

I usually just use my regular 80% moisture sourdough recipe because someone gets the bright idea that we should have pizza after I've made the dough but before I've shaped it into loaves! I do find it on the sticky side so I drop to 70% if I'm actually planning ahead to do pizzas, but I still don't have a lot of luck getting itto slide easily off the wooden cutting board that I use as my peel and onto my pizza stone, so I just shape the pizzas on round metal pizza pans with lots of corn meal to prevent sticking. I will give the stovetop cast iron trick a try though. I've done pizzas in cast iron before, but we tend to load on so many toppings that it doesn't cook that well and also is difficult to get out of the pan without making a mess, maybe starting it on the stovetop will help things along! We usually do a longer cook or else the crust in the middle is still kind of mushy.

[@pereuba]

For some reason we tried the version with the cast iron and it took us like 5 min on the stove for the browning and a 3.5 min in the oven to get it done, do you have any idea why the times differences is so profound?

[@cassandrafield5969]

Ok, time to Frankenstein a recipe (because nothing can ever be simple with me)! I want to make an all-whole-wheat, sourdough flatbread. So I'm drawing on your advice for whole wheat sourdough bread and white flour sourdough pizza, and we'll see what I get! Wish me luck!

[@tastyfrzz1]

Another nice thing about the pH meter is that you can tell exactly when the dough will be done because the pH change is very linear. At least it has been for me. Measure pH at the beginning and a half hour and one hour later and plot the data. The time it will intersect 4.5 should be spot on.

[@ioamochichi9763]

Fantastic!! I love thorough videos and I can’t wait to try it. My question is how you proceed with the second pie when using the cast iron pan method? The first pie is made in the cold pan but obviously the pan will be hot for the second one. Is that ok??

[@the_bread_code]

Thanks yep. Good point. I typically wait 5 minutes for it to cool down 👍

[@Harlizzlee]

im in the us, what should i use for the tiny piece of dough for the bulk fermentation 50%? sample jar i mean

[@MarionMakarewicz]

Almost all the pizza dough recipes allow for overnight fermentation. No reason not to use sourdough starter to do your basic dough in this case because you are already committed to a longer dough prep time. I have a wood fired brick over. Sourdough crust is absolutely the best. You really have done the work on this. Pizza rustica in Rome is olive oil, potatoes and olive oil. And the Germans with their toast Hawaiian can be forgiven for pineapple. I am a traditional with pizza, but when I am doing a big party, I always do ham and pineapple with a little shredded coconut. It's all good.

[@meltzman]

Just kneaded up a nice batch of this dough, scaled up to get me 5 pizza dough balls. Came together really nicely...let's hope the bulk rise works with my rye sourdough starter!

[@meltzman]

Bulk rise did well. Lasted about 8 hours in my kitchen on a 90 degree day in Connecticut... Now doing its magic in the refrigerator! First time I used the "small piece of dough monitor" technique. Very cool addition to the routine!

[@evoke2104]

@@meltzman I use a Rye starter too, always do now for Bread too, i invested in a bread fermentation container that has 1-4 liter markings on the side, just throw the whole lot in and it's then easy to tell when it's ready for the fridge, also on cooler days put a boiling cup of water in the microwave and put your dough in too to bulk rise, it creates a nice little warm place for bulk.

[@DatFabric]

What about using both, active dry yeast and sourdough that way you get the flavor and reliability of the commercial yeasts?

[@stavroskontos594]

Thank you so much for the excellent video! I have one question. When I make sourdough bread, after the bulk fermentation and shaping I usually do a cold proof for around 8-14 hours. The few times that I left the dough longer in the fridge it overfermented. Won't the pizza dough overferment as well if it sits in the fridge for several days? Thank you again for your help and the time and effort you put into your videos!

[@the_bread_code]

Thank you. The trick is to have the low temperature in the fridge. That way the dough stays good. Make sure the temperature is not more than 4C.

[@aniksally]

Hi, great video, love your channel. Quick question. Should I do the floating test before adding the starter to the flour? Thank you!

[@the_bread_code]

Thank you. No need to do that. It doesn't always work. To be secure, I would recommend 10% starter, or maybe even only 5%. This way your starter regrows inside of your main dough.

[@coreschwarz]

Thank you for this! I echo the sentiment of so many others as I have tried many online recipes and this is by far the best. I was hoping to get some advice as I've been struggling with recreating this since the first time I made it. My dough is extremely sticky and failing to rise. My sourdough starter is 100% hydration so I'm using 20% of my flour amount when making the dough. My process has been to dissolve that starter in the water and salt and then add the flour and mix it all together. I noticed in the video you add your liquid starter after everything else is already in the bowl - could this be my issue, or is that only the case when you have a liquid starter? I've seen other videos where the 100% hydration starter is first dissolved which is where that's coming from. I'm guessing this has something to do with my lack of rise (the last attempt sat on the counter for 24 hours and didn't rise). And on that note, is there an amount of time I shouldn't let it sit out to rise? The first batch that was a success sat out for 20 hours, but finally doubled in size and turned out great! In addition, as I mentioned the dough is extremely sticky. Not only while working with it before allowing it to sit out, but even after making the pizza balls. Is this simply over hydration? Or could it be a sign I've under kneaded or over kneaded my dough? Thanks for all the help. I'm brand new to sourdough by way of an Ooni pizza oven and have had so much fun experimenting. It's been so much more enjoyable (and much easier) with your videos!

[@ismaeledridi390]

I am a pizza maker from italy and i can say that the sourdough is useless for the round pizza, because it hasn ' t crumb and secondly make the dough too rigid while the round pizza don t have structure almost because it has to be soft in the inside and crunchy on the outsude of the crust . For the taste if you want use the normal yeast you can do a biga or the poolish, but if you do a direct dough the amount of yeast in there is so irrelevant that you couldn' tell how is the taste. Another point to discuss is that the normal brewer yeast and the sourdough are BOTH healthy, the only difference is that the brewer yeast is a selection of one yeast the Saccharomyces cerevisiae that can trigger an alcoholic fermentation.Lastly you don ' t have to do the folds for such a low hydration because the final result would be too rigid and elastic you don't need that.

[@guycampbell733]

You sound fun!

[@Nathaniel_Peterson]

Stones do not hold more heat energy. Steels both hold more heat and release it faster.

[@HolgerNestmann]

Great Video and very much resonates with my diet. I used the ooni sourdough recipe, but will try yours as yours don‘t require a levian. I have flatter cast iron, which doubles as a lid for the deeper cast iron. This is the perfect pizza pan. As for the production value, it is so good - I see so much work that needed to go into editing. However maybe try to set / fix the shutter speed of your camera to 1/50s - It looks more natural when you talk. Maybe there is too much light for this „d“ough ;)

[@280Benoni]

Great video as always! Do you know if there is a difference to proof the dough in bulk, like you showed, or to divide the dough into single pizzas to proof in the fridge? Thanks!

[@the_bread_code]

Both works. However, if you are at 5 days fridge time, they might relax too much. That's why I divide them later :-)

[@meldmagic]

👨🏼‍🍳 This is worth a try. Chop up a piece of dried citrus peel & mix it with your dough mixture to ferment. Gives the dough a tangy freshness. It's a good alternative to Italian herbs.

[@marcelinoperez2926]

Exzellentes Video.

[@RainbowTurd]

Edeka has a typ 405 flour with a high protein content (12%). I always use this for pizza, since it has less bran than 1050 (bread flour)

[@the_bread_code]

That sounds good!

[@brycehemlon2193]

what you said just made me think of something. since this so called pandemic started the only bread we're eating is the SD I make...thanks to you Hendrick! And, the thing I want to point out is that I am finding it much easier these days to not gain weight as in the past it seemed like a never ending struggle. so, it just occurred to me now that is it possible that just this act alone, of making my own bread the thing that is doing this for me? If so...bonus points eh?

[@rickknowlan8949]

I started a pizza dough recipe using my new liquid starter. It took a long time to expand 50%, but I have faith in exponentials and was pretty sure it would eventually get there. It took about 15 hours to expand around 60%. The dough feels very elastic, like the yeast-raised Neapolitian pizza recipe. It's now in the fridge awaiting pizza day tomorrow. I can tell by the feel of the dough it will work well. This recipe is stiff enough to overcome the characteristic weakness I've found using other sourdough pizza crust recipes. I'm pretty stoked about this!

[@the_bread_code]

Great, that really makes me happy to read! Maybe it fermented a little bit too long. Because also after 15 times your flour starts to break down because of the protease enzyme. But please report!

[@rickknowlan8949]

@@the_bread_code Baked the first pizza with the "15-hour ferment" dough today. Took the dough out of the fridge for 3 hours, shaped the crust, dressed, and baked. The dough was soft and not springy. Easy to shape, but no pull-back elasticity, suggesting the gluten was partly broken down. Baked it for 7 minutes in a 500F oven with the broiler on high on a 14" cast iron pizza pan ~ 6" below the broiler element. The crust had characteristic char marks on the bottom and a little on the ring of the top, though sourdough crust seems to require longer to char the way yeast dough does. I can get plenty of charred spots on the ring of the top crust in 6 minutes with yeast-leavened Neapolitan dough. The crust was quite hard and chewy. Almost like a hard cracker but a little softer. Even the bottom crust in the middle of the pizza was chewy. I suspect this is due to the breakdown of the gluten - fewer CO2 bubbles in the dough, making it harder.

[@rickknowlan8949]

After several cosmetically great but unsatisfying results at attempts to duplicate Neapolitan style pizza in a domestic oven, I've given up my method. I don't think 00 flour dough can stand long bakes (6 to 7 minutes) in an electric oven without becoming too hard to chew. All the edge parts of the crust was tooth-breakingly hard. At first I thought it was the result of sourdough crust. But when I used instant dry yeast instead I had the same problem. The crust was just too hard. I've ordered an Ooni Koda 16 and no more experimenting with the kitchen oven.

[@the_bread_code]

@@rickknowlan8949 The closest thing you can get is probably using a cast iron in a home oven. Glad you got the Ooni, it's a great device!

[@cryptochef6772]

Great video. Just practice your shaping technique. I lo❤ recipes with ratios 😁

[@mimilee77]

Hi! Thanks for the great and informative video. You did mention that we could use yeast instead of sourdough. How would you go about with the yeast version? Add in 1 tsp of dried yeast? And how about the bulking time before it goes into the fridge?

[@the_bread_code]

I'd also go for a 50% size increase during the bulk fermentation. I'd go for as little as 1g dry yeast per 1kg of flour. It will take longer, but it makes an excellent dough!

[@MariElle3]

Thanks so much for explaining the 00 and 0 dough equivalents. I don't know if this is something that would interest you, or anyone else, but I formulated a recipe for fresh ground whole wheat (specifically soft white wheat berries). You can get great gluten strength by adding vital wheat gluten which helps counter the gluten damaging effects of the whole wheat. I use a very wet dough (around 80%) and 4% sea salt. I have just started making sourdough again after a 4 year hiatus so I feel like I'm learning all over again. Anyway, I can share that with you if you want it. If not, no problem. Your English is fantastic, btw!

[@jaedanbunda]

I'm wanting to make a whole wheat sourdough pizza! Would you kindly share?

[@adrianarechavala3076]

Please!! could you make a sourdough baguette video with back up science ?. Great video as always sir

[@the_bread_code]

Great suggestion!

[@juergenska]

Wow! Super ausführlich 👍 Vielen Dank 😊 Wo bekommst Du denn die kleinen Fläschchen her für den Sample Jar ?

[@the_bread_code]

Danke! Hier: www.amazon.de/gp/product/B089NJGQRL/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1

[@juergenska]

@@the_bread_code perfekt, danke 🤩

[@JoanahSousa]

Hello! Is the fridge step necessary?

[@kakanibalaprasad]

Another fantastic video! Are you sure that you are not a professor in some German university? Thought you were never going to leave the board. Great job as always. Please do keep it up. First there was the dough scraper, now an authentic Italian can. What next?

[@the_bread_code]

Haha, thank you very much!

[@oldbassist60]

Great video. Nice to see that yours sometimes tear in the middle from over stretching too. I also add 100% hydrated discard for a portion of the flour/water to mine - nice flavor. I'm still laughing over the blurred pineapple segment. From one German to another - Thank you - Ich spreche kein Deustch.

[@evoke2104]

Love this recipe, what would be the ideal time frame if i wanted to freeze some doughballs?

[@the_bread_code]

Thanks. When you see they have increased 50% in size!

[@nopenope1]

about the vital gluten: my 405 usually has 9,6-10g protein, one brand has 11g. 505er does has 12 to 12,8g here and my vital gluten has 69 to 81g gluten per 100g depanding on the brand and maybe origin/harvest was. I usually aim for 13g protein per 100g flour and depending on my flour I use very little to relativley more from the vital gluten. Hendrik would create a litle program, probably for that; I did that in Excel ;) Adding additional gluten to the flour does help but I suspect that the W-value does not fully depends on the gluten. I feel that a good flour with less gluten still works (and tastes) better compared such a flour, e.g. a Caputo Pizzeria or Chef is still better. edit: I didn't mean it in a condescending way, I'm just used to 70-75% (as standard) hydration with pizza dough^^