Whole Wheat Sourdough Pizza. From scratch, with delicious cashew cheese sauce.

[@EllysEverydaySoapMaking]

Need extra support and inspiration with your whole grain sourdough baking or home milling? Come and join the Elly’s Everyday member community! 🌾 (it’s lots of fun) www.buymeacoffee.com/ellyseveryday/membership Mockmill information and discounts for Elly’s Everyday viewers are available here: www.ellyseveryday.com/home-milling-mockmill Thanks for watching, please see the video description for more information and links.

[@guzaltb1848]

I've just done this pizza , turned out yummy, medium crispy and same time soft inside, not over hard. Most importantly healthy 100% whole wheat, thank you Elly

[@EllysEverydaySoapMaking]

Superb. Thanks for the feedback :)

[@Paulinious]

I love your whole wheat sourdough bread recipe (probably have made 10 loaves in the last two weeks) and I have been wanting to make a pizza. I knew this would be a good recipe coming form you. Just baked my first pizza and it turned out really well. Thank you so much for sharing your recipes, I really appreciate them and love your teaching style.

[@EllysEverydaySoapMaking]

Thank you Paul, I really appreciate your feedback and I'm so pleased you've found my recipes and videos helpful. Thanks again.

[@socialmedia434]

Thank you Elly. I was looking for a whole wheat pizza recipe with sourdough starter and couldn't find any without little bread flour in it. And then I came across yours, you are a god send. Thank you just what I wanted for a Sunday lunch recipe

[@EllysEverydaySoapMaking]

Thank you, glad you found it. The recipe is very easy to scale up and down too. Enjoy!

[@socialmedia434]

@@EllysEverydaySoapMaking Elly, how many grams is 2/3 Cup of starter? As I am scaling down the recipe. Thank you.

[@EllysEverydaySoapMaking]

I'm not exactly sure, sorry, I never measure or weigh it. Possibly about 170g? If you're using less flour just use 1/3 to half a cup. It will raise the dough just fine.

[@su....]

you are so calm and relaxed... even your hands! i love to watch you move them. just beautiful. thank you so much for these videos, elly. so appreciated!

[@EllysEverydaySoapMaking]

Thank you so much!

[@sirBighead12]

Finally, 100% whole wheat.

[@EllysEverydaySoapMaking]

Glad you liked it.

[@gwriterk]

I love that this recipe ended up being vegan! I fully expected you to use regular cheese based on the initial shot of the pizza, but I'm vegan and it was nice that this ended up being something I don't have to alter :) thanks for the recipe!

[@EllysEverydaySoapMaking]

You're welcome Kaitlyn. I'm glad you liked that about the video. We're not vegan but we eat mostly plant-based foods.

[@EllysEverydaySoapMaking]

Most of my favourite recipes are vegan :)

[@gwriterk]

@@EllysEverydaySoapMaking cool!! did you know you can make these cheese sauces by soaking + blending things like sunflower or hemp seeds as well? it's a great option for people who want to replace dairy cheese but can't have nuts

[@EllysEverydaySoapMaking]

Yes! Thank you - absolutely - I've been making nut cheeses (even the fermented ones) for a few years now (thanks to Miyoko Schinner's book Artisan Vegan Cheese). This cashew sauce is just our easy version we make for pizza. Sometimes I add sunflower seeds if I'm short on cashews. We're making another pizza for tonight - might change it up a bit!

[@gwriterk]

@@EllysEverydaySoapMaking ah, miyoko is the master--she's really done a lot to develop the versatility of vegan options. I look for cashew-free options where I can, because they tend to be so labor-intensive to harvest and therefore so expensive to buy! plus, it's nice to be able to experiment with different base ingredients :) hope the pizza is great!

[@modgranny]

Love your tips, they are wonderful! Thanks to you sourdough has changed our lives for the better!

[@EllysEverydaySoapMaking]

Thank you so much Donna! That's made my day :)

[@roopsarun]

great recipe...many many applause for making with whole wheat flour..

[@EllysEverydaySoapMaking]

Thank you! Glad you liked it :)

[@finntheraven]

I was happy to find this recipe/video that didn't use a peel, used lots of toppings, made a single large pizza instead of several 'individual' pizzas, and used fully active starter instead of discard. That's my kinda pizza!

[@EllysEverydaySoapMaking]

Alright! Happy to help :) This is really just a sourdough bread dough - you can use any bread dough to make pizza.

[@desireereiach5869]

So happy for every video you have released. Changed my life having delicious Elly's Everyday Sourdough bread parchment method as the only bread we eat (:

[@EllysEverydaySoapMaking]

Oh thank you so much Desiree. I'm so pleased you've got so much out of my videos. Thank you for your support!

[@आशीषसाहू-ख1ल]

I tried it once as whole wheat flour is readily available in our house. BTW Americans get confused when we ask them for capsicum and coriander. They call it as bell pepper and cilantro.

[@oncs157]

Absolutely terrific, and presented with easy charm and humour. And boy do you make it look straightforward and simple. Thanks so much!

[@EllysEverydaySoapMaking]

You're welcome! Thanks for your comment :)

[@linyoung7616]

love it when you also give measurement in the "cups." Understand it's not precise but so convenient.

[@EllysEverydaySoapMaking]

Thank you. Yes I'm trying to do that in all of my videos :)

[@anniwilson2534]

I’m the opposite Lin, I need grams! 😂

[@rachaelpalmer9900]

I’m so glad I stumbled on your channel. I LOVE your war on waste, and your simple methods. I’ve made bread and pizza your way and it’s turned out better than a recipe from a “famous, trained baker”. Thank you SO much. I’m going to be making your non-stick rub next!

[@EllysEverydaySoapMaking]

Thank you so much Rachael. Really happy you're enjoying my channel!

[@judywalls3233]

Love your videos. Have made several of your whole wheat recipes. So far they are winners! Thank you so much for your concise and detailed instructions❤️

[@EllysEverydaySoapMaking]

Thank you Judy, I'm so glad you find them helpful.

[@kazfreeman5126]

Thanks Elly from NSW Australia. My first go at it and it was well received actually split it into 2 pizzas. Amazed at the puffy crust. Easy in a day recipe saved youtube and subscribed ! Thank you 😁

[@EllysEverydaySoapMaking]

That's great Kaz! All my bread videos are over on this channel now, in case you want to check things out there kzbin.info

[@TJ-kz1ul]

I've been wanting to try sourdough for years, but I've always been confused by how to get started. Your videos have given me the motivation to give it a try, so tomorrow I'm going to try making my own starter and when that's done, this is definitely the first recipe I'll try! thank you

[@EllysEverydaySoapMaking]

Fantastic! Thank you, I'm glad you've found my videos helpful. I hope to do more bread videos soon :)

[@TJ-kz1ul]

@@EllysEverydaySoapMaking thank you so very much for your informative videos!! The pizza was a hit, even with my picky eaters (my kids lol) I am so excited to now try your sour dough bread recipe. =)

[@leannewells7527]

Excellent, we enjoy your great sourdough skills, pizzas on the menu this week

[@EllysEverydaySoapMaking]

Thanks, glad you enjoyed it. You'll love the pizza!

[@thedareneewilliams8360]

Ellie you make it look so easy and beautiful I feel like I can do it to :-) you're a wonderful teacher thank you thank you! I've never had my dough that wonderful I love the strengthen the texture of yours!!!

[@EllysEverydaySoapMaking]

Thank you Theda. Yes of course you can do it! It takes time to get the hang of it, but I'm sure you'll get there! :)

[@thedareneewilliams8360]

Good day Ellie, 😁 One simple question. My new starter is on its 12 hours do I feed it every 12 hours for the first 10 to 14 days? Thank you so much I can't wait to make these things!!! ☹️😇💃💃

[@EllysEverydaySoapMaking]

Yes Theda, once it's showing signs of life you can start to feed it every 12 hours. If it doesn't get bubbly in between feedings though (ie. cool weather might be slower) you can leave it longer between feedings. The basic principle is to feed it when it's alive and hungry! :)

[@luxnatsoap]

Totally got to do this! Thank you for sharing. I love your instructions. Very detailed. Great for newbies.

[@EllysEverydaySoapMaking]

Thanks! Glad you enjoyed it.

[@deborahnarendorf7106]

It is early morning here and this looks delicious! Thanks for all the extras as well.

[@EllysEverydaySoapMaking]

You're welcome Deborah! Glad you liked it. I often eat a leftover piece for breakfast :)

[@thedareneewilliams8360]

That's one of the best looking pizzas I've ever seen Ellie!! That Crest looks divine! You should be so proud.. Thank you again you're doing a lot right wow and thank you for sharing the metric measurements for us in the US as well thank you dear 😂🤗 Warmest regards , Theda

[@EllysEverydaySoapMaking]

Thank you Theda, I really appreciate your feedback!

[@veggiemom5]

Looks wonderful and thanks for the "cheese" recipe!! I am so glad I came across your channel. I found your sour dough starter recipe and have it going so thought I would start with a pizza crust!

[@EllysEverydaySoapMaking]

Awesome! Thank you :)

[@tammycraine7493]

I will try your nonstick recipe for sure! And it goes without saying I will also try your pizza dough recipe. I bought a mill and it just arrived and a week from tomorrow I will pick up my grain! Thank you!

[@EllysEverydaySoapMaking]

That's so exciting Tammy! You'll love having a mill.

[@tammycraine7493]

@@EllysEverydaySoapMaking ordered a bunch of spelt! ❤️Thank you for your videos!!

[@GenWivern2]

Thank you so much, Elly. I have three "subsidiary" sourdough fixations going on at the moment: hot cross buns, pancakes and pizza. The first two aren't especially difficult, but finding a decent pizza recipe to experiment with has proved surprisingly troublesome: I shall be reporting back shortly. :-)

[@EllysEverydaySoapMaking]

Excellent! It's really just a smaller version of a lean bread dough, but it's all in the handling.

[@GenWivern2]

@@EllysEverydaySoapMaking Woohoo! Pizza party tonight, and it went very well. Thanks again for the nudge Elly - I've been meaning to do this for ages. Next thing ... brick oven.

[@EllysEverydaySoapMaking]

That's so good! Thanks for the update. It's so easy, isn't it? :)

[@GenWivern2]

@@EllysEverydaySoapMaking Yes, it is! One lesson learned: next time I won't build so much structure into the dough because too much elasticity makes for a shrinking pizza. Serves me right for treating it like a baguette ... force of habit.

[@canadianrusski1189]

Very very good dough! It is a keeper for us. My kids preferred it to our regular pizza dough.

[@EllysEverydaySoapMaking]

Thanks Maria, that's great!

[@EllysEverydaySoapMaking]

🌾 HOME MILLING UPDATE - MOCKMILL These days I mill all of my fresh whole grain flours at home using my German made benchtop stone mill, the Mockmill 200. I recently I joined the Mockmill international and USA partner programs and I'm proud to recommend this mill! Any Mockmill purchases made through these links provide me with a commission on the sale, at no extra cost to the buyer. USA customers also get a discount if they use my link or promotion code (see below). ✅ Elly’s Everyday Mockmill link for USA Customers (with 5% discount): mockmill.us/?coupon=everyday OR enter the promotion code EVERYDAY (not case sensitive) when you check out at the US Mockmill store mockmill.us/ to receive the 5% discount ✅ Elly’s Everyday Mockmill link for International Customers (anywhere in the world outside USA): mockmill.com/int/?sPartner=101515

[@markolsen9183]

made 8 now shared with friends everyone loves. made with wheat I grew.

[@EllysEverydaySoapMaking]

Wow, that's impressive Mark. How wonderful for you and your friends!

[@mariar995]

Looks great Elly! Will try this recipe! Thank you :)

[@EllysEverydaySoapMaking]

Thank you Maria! Enjoy :)

[@derekfrost8991]

Watching this made me very hungry.. :)

[@EllysEverydaySoapMaking]

Hi Derek - yes, I know you love your pizza! :)

[@micahlantz905]

I can't wait to make this!

[@cenedraleaheldra5275]

Epic again elly. Thanks

[@EllysEverydaySoapMaking]

Thank you so much, you're welcome!

[@oksanapaziy]

my favorite!❤️ thank you!

[@EllysEverydaySoapMaking]

You're welcome 😊

[@tammysvegankitchen]

I’m happy I found your channel. I was wanting to make pizza. Tomorrow but hadn’t looked for sourdough pizza crust yet. I’m just learning how to make sourdough. Learning as i go, you did make it look easier than what I’ve seen son I’m excited to try it tomo. Also happy I know I have to do it earlier in the day. Thank you for your videos, I’ve subscribed to your channel! I look forward to watching more.

[@EllysEverydaySoapMaking]

THank you Tammy! Make sure you check out my new whole grain sourdough channel, I'll be transferring all of my bread recipes over there and adding many new ones this year! kzbin.info

[@tammysvegankitchen]

@@EllysEverydaySoapMaking hi Elly!!yup I already have just saw that you had two! I’ve been wanting to make my own soap too so will be checking that out today! 🤗✨

[@shortymcshort4608]

I am absolutely in love with your recipes and both your channels! (:

[@EllysEverydaySoapMaking]

Thank you Shorty! That's so nice to hear. I really appreciate that.

[@EllysEverydaySoapMaking]

I love your name by the way. I am short so it resonates ;)

[@shortymcshort4608]

@@EllysEverydaySoapMaking Hehe, thanks! (:

[@MM-qk8eg]

Well done! Beautiful recipe. And I love your accent! 😊

[@EllysEverydaySoapMaking]

Thanks so much! 😊

[@battousai412]

Thx 4 this, Im a pizza fanatic and have to go on a special diet and this looks really good.

[@EllysEverydaySoapMaking]

You're welcome. Enjoy!

[@tosca...]

Elly, I've made this dough a few times now (usually I divide it in two) and it is such an easy but highly nutritious pizza. I usually top one with the same topping you demonstrate and the other with goat's cheese, artichoke hearts, baby spinach and spring onion. I have a suspicion you may have taken the vegan pathway (?) - I'm increasingly using vegan recipes. There are many regular recipes which are vegetarian/vegan without all the labels. I haven't been able to give up cheese yet ;) The benefit to health and the planet is undeniable :) Thanks for another great recipe - you've definitely got this down to a fine art!

[@EllysEverydaySoapMaking]

Thank you so much. Your comments are always so astute! I have been on and off vegan/vegetarian for many years. I don't strictly adhere to any particular way of eating or living, but if I had to categorise my diet I'd say it's whole-food-plant-based (bascially vegan without any junk). I was very close to all vegan (but without the focus on all whole foods) before I watched the Forks Over Knives movie. That opened up a whole new world! Thank you again for your kind feedback :)

[@gratitude789]

Hi Elly and Tosca, today I tried this Pizza and it was epic fail. The dough didn't cook at all. I had to give my daughter only veggies cooked in cheese as she was eagerly waiting for pizza. I have made Elly s sourdough bread with whole wheat flour earlier and it came out fine, just with small pores than yours. I have also made wholewheat pizza with yeast in past but it was good too. Can you say what could be wrong. I used cheese and normal toppings with pizza sauce, may be that was culprit 🙁

[@brendapeter446]

Then cashew sauce is amazing!

[@lemumbaimasala]

this looks amazing..thank you so much! im hoping you have a recipe on how to make the whole wheat starter though since that is so important for this recipe to work. please send me the link to the starter recipe or maybe just the recipe if you dont have a video🙏

[@EllysEverydaySoapMaking]

It's all here :) www.ellyseveryday.com/how-to-make-a-sourdough-starter

[@Hollymacario29]

Amazing, mam.

[@EllysEverydaySoapMaking]

Thank you!

[@valisesgourmandises2571]

Thank you for this recipe! I'm activating my starter right now to make bread and I wanted to try making some pizza as well to get some use out of that pizza stone that's been collecting dust since I got it 😂 I'll let you know how it turns out!

[@EllysEverydaySoapMaking]

Fantastic! I'm sure you'll love it :)

[@EllysEverydaySoapMaking]

My pizza stone lives in my oven all the time, it's great for baking your bread, have you tried that?

[@paulaking7007]

Very Beautiful and inspirational!..Thank You!...and GOD bless You in JESUS name!

[@EllysEverydaySoapMaking]

Thank you Paula :)

[@bakeomagic9131]

Hi Elly is always nice to watch ur videos.i tried this recipe, came out well but the top part just below the toppings was not cooked well ,could u share any tips?

[@EllysEverydaySoapMaking]

Thanks Kakoli, yes, you can use less toppings and bake it for longer :)

[@bakeomagic9131]

@@EllysEverydaySoapMaking Thank u so much ! plz upload more wholewheat recipes . Thanks

[@deborahleinen2319]

Hi Elly, how many grams is the starter, that equals the two-thirds cup of stiff starter? Thanks for this great recipe!

[@joolzmac1]

Great tutorial, man that looks good! 😛

[@EllysEverydaySoapMaking]

Thank you Julie - it's very good!

[@beulahkananga7560]

hi Elly I really enjoyed this video not much work and get pizza same day. what I would like to know I've never looked about mushroom but always eat it on my pizza. if I buy them can I just put it on the pizza raw or I should precooked it? thank you and God bless you!!!

[@EllysEverydaySoapMaking]

Thank you, glad you liked it! I just put raw mushroom on the pizza, they cook just fine in the oven :)

[@beulahkananga7560]

@@EllysEverydaySoapMaking Thanks for responding! I'll do that, thanks again and God bless you and your channel.

[@WholeBibleBelieverWoman]

A really GREAT pizza cutter is a good large pair of scissors. SO easy...! Looks great. Now I'm going to have to figure out how to make the pizza sauce so I can make pizza too. Oh, and a pizza pan. :)

[@EllysEverydaySoapMaking]

Excellent Michele! I'm sure you'll be all over it in no time ;)

[@WholeBibleBelieverWoman]

@@EllysEverydaySoapMaking You've got that right! :)

[@Alma-si5rh]

I love this recipe it tastes great and it's 100% whole wheat, thank you!! Is there a way to freeze the dough once all the stretch and folds have been performed and it has become bubbly? Would I need to deflate the dough before freezing? And then let sit out to rise when ready to use?

[@EllysEverydaySoapMaking]

No you can't freeze it at that stage, it would definitely deflate and you'd need to re-shape it. You can shape it into a firm ball after fermentation and freeze it, the bubbles won't last in the freezing.

[@Alma-si5rh]

Thank you for your reply!

[@LP-lm3by]

yum yum.... I will have to give this a try. Very impressed with the vegan ingredients.

[@EllysEverydaySoapMaking]

Thank you, hope you enjoy it! I aim for a whole foods, plant based diet to the best of my ability :)

[@thedareneewilliams8360]

Good Day Elly,😆 thank you for your lovely reply. now the lovely effort you put in to making videos for us to teach us how to make these lovely breads starters Etc!!😘

[@thedareneewilliams8360]

I have a pertinent question for you. When I'm making my bread with the starter or without. I do to proofings it doubles and bubbles and rises nicely. And when I get ready to transfer it very gently into the baking vessel. It goes down and then it doesn't rise and have the nice crumb as I would like it. Could my proofing bowl and or my baking vessel be too wide? That's the only thing I can figure. thank you thank you so much I've been working for months to perfect this 😋😎

[@michelleochinero1813]

To make your pan release, can I use sunflower lecithin in place of the sky and can I use coconut flour in place of the rice flour?

[@EllysEverydaySoapMaking]

I guess so! I think any kind of lecithin and flour would work. I think the rice flour may be a bit better though because it's very plain and simple and very starchy. If you make one with coconut flour I'd keep it in the fridge to stop it spoiling.

[@7eroBubble]

Damn... now I'm hungry!

[@EllysEverydaySoapMaking]

:) better make pizza then!

[@michfra1551]

Hi Elly, thankyou for a great video! Have you ever made the pizza then frozen it to cook at a later time? I am wondering if this was possible as it would be great to have one in the freezer ready to pop in the oven after work.

[@EllysEverydaySoapMaking]

Hi there, thanks, I'm glad you enjoyed the video. Yes there are a couple of ways you can freeze the pizza for later use. Firstly, you can par-bake the bases (just cook them until they are mostly done but not browned) and then freeze them. You can also make a larger batch of dough, portion it and freeze these uncooked. You just take the frozen dough balls out of the freezer, let them defrost, then go ahead amd make your pizza. The dough also stores well in the fridge for up to a week so you can do it that way too (make dough on the weekend and use through the week). Thanks again, enjoy!

[@mariageorgina3737]

I want to refrigerate the dough to control its fermentation, just like I do with sourdough bread (so I can bake it tomorrow!). Do you have any tips for it?

[@EllysEverydaySoapMaking]

Yes, just refrigerate it after it's risen a bit, then take it out a few hours before needed to warm up and get puffy again :)

[@AnujaKhokhani]

Hi, I used exactly the same measurements as yours but somehow my dough wasn't as elastic as yours during the stretch and fold. It did have a lot of bubbles but it would stick to the bowl. The resultant pizza was dense, didn't become fluffy and crisp like yours. What do you think could have gone wrong?

[@EllysEverydaySoapMaking]

I'm sorry to hear that Anjula, it's probably due to a difference in our flours. Unfortunately not all whole wheat flours behave the same way! You could try less water next time? That may help.

[@AnujaKhokhani]

@@EllysEverydaySoapMaking Sure, will try again. Thanks!

[@rachelkanevsky41]

After letting the dough ferment for 4-8 hours can I put it in the fridge and bake it the next day?

[@EllysEverydaySoapMaking]

Yes, you can :)

[@JkBee]

Thanks Elly! If we aren’t ready to cook the pizza straight away, can we freeze the dough, or perhaps par-bake it?

[@EllysEverydaySoapMaking]

Yes, I freeze the dough all the time.

[@macr0hard1]

Thanks for this Elly. I like my pizza really thin. How much flour/ water should I take out from your recipe? Also, can I just use coconut oil to grease the pan? And lastly, can I ferment it for more than 8hrs?

[@EllysEverydaySoapMaking]

I'm not sure! It depends on how big you want your pizza to be. I'd just reduce the water in this recipe, and maybe add some bread flour as whole wheat flour isn't as glutenous and it's hard to stretch it out thinly. Less water will definitely help though. I find straight oils don't always prevent sticking. And you can ferment this longer than 8 hours but you have to keep it cool to prevent overfermenting.

[@kanikasingh889]

Do u use a unglazed tile in the oven ? Will a terracotta tile do for a pizza stone

[@EllysEverydaySoapMaking]

I'm not sure! My pizza stone is designed to be used in home ovens. I'm sure if you search that question you'll find lots of information.

[@karenlyles9375]

is the soy lecithin in the pan release powdered or liquid?

[@EllysEverydaySoapMaking]

It's a granular consistency.

[@lyricaldawn]

I had liquid and wasn’t waiting for an answer; Haha!! It worked!

[@eugendanmh]

I know you can't apply the bakers percentage for sourdough starter so how you determine how much sourdough starter you need for your dough?

[@EllysEverydaySoapMaking]

Well you can actually use baker's percentage for sourdough, and most people calculate their starter as a percentage of the total flour amount (not including the starter). Somewhere around 20% is good :)

[@hanishab]

Hi Elly.. I was wondering do you have a video of the starter you used for the video ? Was it a whole-wheat starter ?

[@EllysEverydaySoapMaking]

Hi, yes it was a whole wheat starter that I used for this recipe, but you could use any starter to make this dough. If you would like to see how to make your own sourdough starter you can check out my video here kzbin.info/www/bejne/p3LaknR3o912aZI Thank you for your comment :)

[@lostinmyspace4910]

One comment about pizza building. It's great you are following traditional pizza building, BUT in USA Michigan, we have what is called Detroit style pizza. We love crusty pizza. So lay out your dough, put all the toppings on the pizza EXCEPT the pizza sauce. Bake as usual, then when the pizza comes out of the oven, dollop the pizza sauce as your last topping, maybe a dozen dollops when its hot. This way the crust remains crusty. Traditional pizza mostly comes out limp, or less crunchy because the moisture in the sauce make it limp to a good degree. That's why some restaurants give so little sauce on the pizza, because they know it adds moisture and makes for a less desirable pizza. You're still gonna get tomato on the pizza, just afterward.

[@EllysEverydaySoapMaking]

That's a great idea! So many ways to make things across the world :)

[@lostinmyspace4910]

@@EllysEverydaySoapMaking If you Google "Detroit style pizza" and click images, OR "Buddy's Detroit style pizza" or Buddy's pizzeria ... Buddy's invented it. They came up with what they called "deep dish" pizza, and ribbons pizza sauce on a rectangular pizza. Thanks for your video..

[@debbieb5900]

Just wondering if it’s possible to freeze batches of the dough so it’s ready on hand to cook a couple of pizzas or would the process damage the sourdough properties, Elly?

[@EllysEverydaySoapMaking]

Yes, you can definitely do this. I portion the dough after the bulk ferment, freeze it, then when you thaw it it should jump back to life! It won't be as good as freshly made, but it will work.

[@bharatkumavat1855]

Awesome... Its really looks yummy and Healthy.... I just saw post on Insta and Quickly I came to KZbin and completed your video.. now I will soon make pizza with same recipe. It's really Great. 1 Minor Question. What is Stiff Wheat starter? Is it wheat flour soaked in water?

[@EllysEverydaySoapMaking]

Hi Bharat, welcome! A stiff wheat starter is just a sourdough starter made with a bit less water so that it's thicker. You can learn how to make your own sourdough starter here kzbin.info/www/bejne/j6mtdIB-dtGempY

[@bharatkumavat1855]

@@EllysEverydaySoapMaking Thank You Elly for providing this video... It made my task easier... Best thing about your channel is , you have created each video with lots of details from scratch. I never try to make bread but now with this easy techniques i will make it. Sorry in advance as I know I might have few questions after sourdough video as well..😋😋

[@alxxxx70]

thanks a lot, tomorrow's dinner is sorted

[@EllysEverydaySoapMaking]

Excellent! Enjoy :)

[@Eddo122979]

👍👍👍👍👍👍

[@EllysEverydaySoapMaking]

Thanks :)

[@NicolasEjzenberg]

whole wheat and vegan, that's perfect ! thanks for the recipe =) for how much person is this pizza ?

[@EllysEverydaySoapMaking]

This pizza feeds two very hungry adults. Thank you :)

[@camdor5257]

Is it possible to aid the salt in the water at the very beginning?

[@EllysEverydaySoapMaking]

Yes absolutely! The autolyse is totally optional. I just do this step because I'm using whole wheat flour.

[@camdor5257]

@@EllysEverydaySoapMaking the autolyse will not work if the water contents salt? Thanks for your answer!

[@EllysEverydaySoapMaking]

No, a true autolyse is done without salt. The salt inhibits enzyme activity that takes place when the flour and water are soaked together. The salt also tightens gluten, so the autolyse ensures a nice, extensible dough when you're working with whole wheat flour. Some people add their starter for the autolyse and call this a 'fermentolyse' - but I just do it with the water and flour. Thanks for your great questions!

[@ingerhaugland6763]

That pizza looks amazing

[@gwriterk]

looks like it's in the description for this video :)

[@EllysEverydaySoapMaking]

It's written in the description box :)

[@EllysEverydaySoapMaking]

Thanks Kaitlyn.

[@ingerhaugland6763]

Haha, oops :)

[@EllysEverydaySoapMaking]

I've just updated the recipe - I forgot to mention the salt!

[@tinakelch9471]

Hi Elly I have been watching all your videos I’m so visual until I get it .. going to mark my first today ,I already use whole grains making regular bread I had to veg on Bread Beckers videos to get that an I bought grinder an wheat an haven’t looked back now my kids do the same now ready to embark on this Adventure .. can you make hamburger buns an dinner rolls … thank s love ❤️ your videos

[@EllysEverydaySoapMaking]

Hi Tina, thank you! Yes I'd love to do some hamburger bun/dinner rolls videos. This one might help you in the mean time, shows a good technique for shaping the rolls! I just use regular dough for my rolls, sometimes add milk instead of water kzbin.info/www/bejne/o4WzdntvoLqMnqs

[@tinakelch9471]

@@EllysEverydaySoapMaking thank you ..Elly got a Question? Do you make fresh starter the night before you use it .. I made the bread today, the starter I used was from a week ago I just pour off the liquid on top an used it but my bread didn’t rise very well wondering if I didn’t let it proof long enough .. waiting to taste it tomorrow

[@cookytrix]

i love seeing cooks NOT use cellophane :) thank you

[@EllysEverydaySoapMaking]

You're welcome. Thanks - me too! :)

[@holzsmsf]

Help please... iam also a Brisvages resident. Pan release query. Over the 2 videos you have thus as a side line mention, you mention the ingredients & measures... but when combined, well they don't combine. I put in a stick blender to try & break it down & combine. Yes, the lecithin but still it seperates. I can't get the paste you demonstrate. Summer also just melts the oil anyway.

[@EllysEverydaySoapMaking]

Oh I'm sorry to hear that. I don't know what's going on there, perhaps a powerful blender might do the trick?

[@holzsmsf]

@EllysEverydaySoapMaking ok, I better not use my wife's thermomix, I'll by a cheap one from Kmart.

[@dorissanchez9864]

Hi!! I have a very important question. Can I use yeast instead of sourdough starter? I hope you can answer. Have an awesome day. 😊😊

[@EllysEverydaySoapMaking]

Yes you can! Just use a quarter of a teaspoon of yeast instead of the sourdough starter.

[@dorissanchez9864]

Ohh ok. Thank you so much. I really appreciate it 😃

[@bendiott25]

Hello Can you tell me how much starter to use in grams for 350gm of flour? Mine is having 100% hydration

[@EllysEverydaySoapMaking]

I would use anywhere between 50-100g of starter. It doesn't have to be precise :)

[@tnypco]

Help: how many grams of starter did you put in your dough? (Sorry, but I'm all about grams these days)

[@EllysEverydaySoapMaking]

I'm sorry, I have no idea how much it was in grams, I just added about 2/3 of a metric cup. At a guess that would be about 150g?

[@tnypco]

@@EllysEverydaySoapMaking Thank you - will give it a try!

[@Hissage]

In your recipe you cook it only after 4/8 hours. May I ask why you don’t keep it in the fridge for 24/78 hours as recommended for pizza dough ? Thanks

[@EllysEverydaySoapMaking]

Because that's the timing that works for me. Not everyone makes pizza the same way :)

[@AuntieTriza]

Oh my goodness it looks delicious! I've been making pizzas using the 'frypan stovetop pizza' method which is pretty darn delicious, but have been wanting to use my sourdough starter to make a pizza for a while and have been looking forward to this video :) Always so much wonderful in your videos and fb posts, and your replies to ppls comments too! , thank you for taking the time to share :) i'm gonna have to get one of those pizza trays, what size is yours 12 inches?

[@EllysEverydaySoapMaking]

Thank you so much for your great feedback. I really do enjoy helping people to get started with their projects through my channel. My pizza tray is 14", but you could use any size and just use enough dough to make a pizza to the thickness you prefer. Thank you again - and enjoy your pizza making!

[@AuntieTriza]

Thanks again! 14 inch it is for me, the bigger the better LOL, I do loooove my homemade pizzas :-D xx

[@EllysEverydaySoapMaking]

Haha yes it is quite a large pizza!

[@shrutikaacharya8797]

If i dnt have starter and want to make it without starter .. How should I make it

[@EllysEverydaySoapMaking]

I would just replace the starter with a 1/4 tsp of yeast.

[@shrutikaacharya8797]

@@EllysEverydaySoapMaking thanks you

[@julianokuzhicov]

Hey how much gram starter do I need

[@EllysEverydaySoapMaking]

The recipe is in the description box :)

[@cutekanjii]

What's a starter?

[@EllysEverydaySoapMaking]

A sourdough starter is a culture of wild yeasts and lactic acid bacterias that you can use to make bread and other bakery products without commercial yeast. You might like these two videos :) ** How to make a sourdough starter - full demonstration of an easy, low waste method. kzbin.info/www/bejne/p3LaknR3o912aZI ** Sourdough Starter Maintenance and Frequently Asked Questions kzbin.info/www/bejne/rpecYYCqYtqbibs

[@ssssssssssssssssunny]

How to make the starter?

[@EllysEverydaySoapMaking]

kzbin.info/www/bejne/mmSZhImQn5yHq6s

[@TheFlexinger]

I found out the ratio beteten water and flour is too high...my dough was sticky

[@EllysEverydaySoapMaking]

It does depend on your flour. My flour is very absorbent compared to others. There can be quite a variance between where the wheat is grown, what variety is, and even the season and rainfall conditions it was grown in. I hope you try again, with less water next time :)

[@marionlacey1074]

💜🐾💕🐾💜💛😊

[@EllysEverydaySoapMaking]

Thank you :)

[@anniwilson2534]

Starter in grams please Elly!! Cups are too variable 😱

[@EllysEverydaySoapMaking]

But it doesn't matter that much for a pizza :)

[@anniwilson2534]

@@EllysEverydaySoapMaking of course, I’d not thought of that! 🤦🏻‍♀️ I used 145g and it turned out brilliantly, thank you!

[@JohnnyC10071959]

Why is every measurement in grams except the starter? I love gram measurements because it makes following so easy

[@EllysEverydaySoapMaking]

I'm very casual about how I add my starter. It's quicker just to add a small amount without weighing it.

[@dlibera27]

Thank you for using weight measurements.

[@EllysEverydaySoapMaking]

No problem, sometimes I do, sometimes not :)