I am a Creative Director, Filmmaker, and Photographer with a passion for skateboarding, snowboarding, surfing, and sourdough baking. My love for cooking, baking, and exploring new craft beers complements my enthusiasm for filming food-related content.
Since moving to London, I've been inspired by the incredible sourdough pizzas I've discovered at various restaurants, motivating me to perfect my own sourdough pizza at home. With over a decade of experience baking with sourdough using my 12+ year-old starter, I am eager to share tips, tricks, and insights from my sourdough journey, along with recommendations on quality ingredients and food.
THANK YOU! So that's a short story about me. Thanks so much for reading. If you'd like to keep in touch with the latest from Rene's Pizza then please follow me on social media!
@@adamellistutorials hey! By combining these two flours, you get the best of both worlds 😀 the fine texture and tenderness of 00 flour, along with the added strength and flavour from 0 flour. This results in a well-balanced dough that’s both easy to handle and flavorful.🤗
@@adamellistutorials Wood is also good…you'll even get a bit of smoky flavour. However, gas is just fine as well and offers more consistent temperature control. Each method has its advantages, so it depends on what you're looking for in your cooking experience. Thanks for your comment!🤗
You know your stuff buddy, bravo Rene! but I would argue that pizza napolitana in its original form is 58-70% hydration, 60% is on the lower end as opposed to the higher end, I do a napolitana contemporanea with 100% biga 85% hydration and with caputo Manitoba type 0, it’s amazing and light and super puffy, it’s a modern style of pizza napolitana, it’s truly high hydration.
@@you.got.gapped.racing44 thanks! yes, the modern one. The traditional old sql Neapolitan pizza is not above 60% hydration. I use 0 & 1 for my modern pizza “Neapolitan” style too :) Like I said this is one of my old recipes but is still fire. I use still pretty much the same method.
There is no right or wrong in pizza making. Check your dough during the process and adjust the timings as needed. Every dough behaves differently with different flour, temperature, and environment!
Best sourdough pizza video I have seen! Thank you! Can we ferment even longer? I usually like fermenting for 72 hours but that is with regular yeast. Can we do the same with the sourdough?
@@Brian_N wow! Thank you so much🤗 Yes, you can ferment longer, but longer isn't always better. It will depend on the flour you use, your starter, and the temperature. You want to avoid an overly sour, vinegary flavour in your dough and keep nice balance. I also prefer more yoghurt like sweet flavours in my dough.🤗
Yes, just keep in mind that higher hydration takes less time to rise, just like normal yeast, i would testify that this extra fermentation is excessive since you would be using a starter that has been alive for possibly years and has so much flavor, but use a strong flour if you wish to, even with normal yeast.
@@you.got.gapped.racing44 thanks for the response. I usually have a hydration level of around 65% and use Caputo Pizzeria flour and use instant dry yeast. I cold ferment from around 2-4 days usually. One to increase the flavor and structure of the dough as Kenji posted on Serious Eats. Not sure how the dynamics work with a sourdough starter. I am curious and excited to try it out!
It is standard for all bread making that the top stays on top. Pizza is no different. Richard Bertinet is a master. Watch his videos making baguettes to get a feel for what must be done for pizza dough.
hey, thanks for the informative videoman !! I wanted to ask you if I can use the Arc XL indoors as I really like it and want to use it in a pizza bike business but first I want to experiment and practice with different pizzas at home indoors. Your reply is very much appreciated.
@@renestrgar i just moved so don't really have the budget to fix up my backyard. In the uk its always rainy and windy so that's why I asked. Will it be okay if I put it right outside of my backyards door? Like two feet away from my backyard door.
