Скачать с ютуб How to make the BEST SOURDOUGH PIZZA в хорошем качестве

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 (https://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): https://thbrco.io/banneton Cooling rack: https://thbrco.io/cooling-rack Digital kitchen scale: https://thbrco.io/kitchen-scale Dough scraper: https://thbrco.io/dough-scraper Dough scraper golden: https://thbrco.io/dough-scraper-gold Dutch oven for batards (Challenger Bread Pan): https://thbrco.io/dutch-oven-batards Dutch oven round (Lodge): https://thbrco.io/dutch-oven-round Dutch oven with glas lid (Brovn) - (Coupon BREADCODE for 5% off): https://thbrco.io/dutch-oven-glas-lid Infrared thermometer: https://thbrco.io/infared-meter Loaf pan (30cm length x 12cm width x 9cm height): https://thbrco.io/loaf-pan-regular Loaf pan with lid (34cm length, 13cm width, 12cm height): https://thbrco.io/loaf-pan-lid No stick spray (vegetable based): https://thbrco.io/non-stick-spray Ooni pizza oven: https://thbrco.io/ooni-pizza-oven Oven gloves: https://thbrco.io/oven-gloves Oven thermometer: https://thbrco.io/oven-thermometer pH meter to check acidity (advanced): https://thbrco.io/ph-meter-advanced pH meter to check acidity (basic): https://thbrco.io/ph-meter Rolling pin (Coupon BREADCODE for 10% off): https://thbrco.io/rolling-pin Scoring Knife Schnittholz Olive: https://thbrco.io/scoring-knife-schni... Scoring Knife Zatoba Walnut (Coupon BREADCODE for 10% off): https://thbrco.io/scoring-knife-zatoba The best bread knife (made in Germany): https://thbrco.io/bread-knife Weck starter jars: https://thbrco.io/weck-jars The flour that I am using: Drax Mühle Manitoba flour 14% protein: https://thbrco.io/drax-flour For ze Germans: Which flour in Germany?: https://thbrco.io/blog-flour Mulino Padano Bread flour 15% protein (Coupon TheBreadCode for 5% off): https://thbrco.io/mulino-flour Strong whole wheat flour (Coupon TheBreadCode for 5% off): https://thbrco.io/whole-wheat-flour Follow me on other platforms: Discord: https://thbrco.io/discord Github: https://thbrco.io/github Instagram: https://thbrco.io/instagram My blog: https://thbrco.io/blog My website: https://thbrco.io/homepage Reddit: https://thbrco.io/reddit Subscribe to my newsletter: https://thbrco.io/newsletter Telegram: https://thbrco.io/telegram Tiktok: https://thbrco.io/tiktok Twitch: https://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