Always love the videos you produce with Feng, such a great personality and her enthusiasm for pizza and dough making shines through. I feel like I will need to re-watch this a few times with a pen and paper to hand :)
Feng Chen your techniques and style of pizza are so different from what I am seeing out there, but it's exactly the type of pizza I like the look of and taste of the most, and am trying to emulate. You have definitely put in the long hours and hard work and it tells. I have been experimenting for over a year now and the lighter crust pizzas with a bit of funk to me taste the absolute best cooked in a pizza oven, but there really isn't a lot of information I have found out there that caters to the serious home cook who has access to equipment like a pizza oven and wants to cook this style of pizza that requires a bit of finesse. This video was the first glimpse of some of the processes in action that really made things click for me. I would love to see more content like this, patreon, or even a book!
Hey! Ah wow, thank you so much for taking the time to share your very kind feedback! I'm genuinely grateful to know that you found my process helpful. I will consider what you mentioned about sharing more - thanks again 🙏
A wonderful lesson. I tend to be a little heavy-handed when handling dough. Watching you has made me conscious of this, and hopefully, my next effort will reflect your teachings. Thank You, this was terrific. Well Done
I love this recipe. The long autolyse made the dough so smooth and elastic. The extended fermentation made a light and flavorful crust. You are a master Feng.
It’s clear that a lot of research and testing has gone into this recipe, yet the instructions are approachable. Excellent! I started using my usual tartine dough using bread flour for pizza which uses 20% starter. I’ll have to experiment with 5% like this recipe and 10% The extended autolyse is a great move. I laminate the autolysed dough, spread the starter then fold. I let it relax for 10 mins before rubaud. 3% salt seems like it’s on the high side but probably works better than 2% due to 00 flour? I’ll continue to experiment with AP and bread flour until I get some 00!
I tried this way about 20 times but found the dough too chewy. Now I grind my salt to a powder and mix it with the flour, too I mix my starter with the water. When it's time, I mix the two until all the flour is incorporated. Then stretch and fold - four times - on the hour, three times over three hours. 4 hours after the starter and flour touch, it goes in the fridge overnight.
I have seen so many RU-vid pizza-making videos. This is the only stretch out of the pizza in a bowl. It's brilliant, makes me feel like "I can make pizza". Thank you! Is it any way you can give the link to the bowl and info on its size of it?
Feng! You saved my weekend!!! I've been looking for recipes to make S D pizza and suddenly the new video bell rings!!!! You can't imagine how much I expected them to upload a video of you. Friends wanted pizza sour dough, God, Thank you🙌!!!!!! I'm sure it will be wonderful!!🎉🍕🍻🍷. Saludos desde Puerto Rico!!
Saludos, Carmen! I'm so glad you found this recipe helpful. Hope you have a great time making and eating sourdough pizza with your friends! Once you get to know your starter, it'll be your friend in pizza-making 🥰🍕
@@leopardcrust Very sure! That's how it has been, now I do it almost every weekend. As a firefighter, I have always liked fire and watching my grandmother make those pizzas in a wood-fired oven was always wonderful. Thank you very much for your help to please my family and friends.🤗
Great recipe and clear instruction. Thank you. My question is that I am in the middle of the last room temperature proofing, thinking that we would have pizza for lunch then the lunch plan has changed. Can I put the dough back to the fridge ? 🤓😅
This is a great video. I think what would be helpful for future videos where there is a lot of time involved is to work backwards from when you plan to bake the pizza. If you plan to have the pizza on Saturday night as an example, then just note which day and approximate time you should start each step. That way you don't have to worry about staying way past your bedtime waiting for the dough to fully proof. The dome is definitely my next oven.
Hi Feng, really well done video. Can you explain how you make sure your dough can stay up to 48h in the fridge? If I leave 00 flower in the fridge for just 24h I go beyond the maturation peak and the flour has a sloppy consistency. Is it because of the preparation with the sourdough maybe?
Hey Benedetto, great question! First is to make sure you use a 00 that has minimum 12.5% / W260 (you can go with flour that's a bit stronger to be super safe.) Then, by allowing the bulk ferment to only increase in volume by 10% that allows the dough to mature well in the fridge, without going past its peak. Finally, balling on the day of use also gives it some extra strength. Hope this helps!
@@superyuyo4060 I think bulk fermentation consists in fermenting the entire mass and that can be done in the fridge. Portioning is done after that and usually is done at room temperature 4/6 hours before baking the pizza. If fermentation is done at room temperature, better to bake after 2 hours portioning.
@@benedettoantoniodicastri3961 hey there! Yeah Thats how i usually do it, but it seems like she bulks up to 10% and then a cold fermentation with the dough already portioned, and then she balls them again hours before using them
Great question! It's not specific to sourdough (yeasted dough can benefit from blending flour too!) The flour blend helps with the high hydration and also you can develop more complex flavour in the dough. Hope this helps!
It depends on how big the difference between room temp and mixed dough temp is, because the test dough will adjust to room temp slightly faster. The 10% rise in the test dough would still be a better proxy than trying to tell from the bowl. What's more important is to understand the timings for your set of conditions so that you can easily repeat again next time or better fit your own schedule! Hope this helps. :)
Great video, lots of practical and digestible information here (hehe). And Feng is always such a great host / personality. It's just a super thorough video. I always use 00 flour, I've never tried a starter and I've never used Rye flour. Is the rye flour just to add a different flavour profile to the dough? I've started doing more thinner crust pizzas so I can get that CRISP as I struggle to get a crisp on Neapolitan crust. Might a slight crisp to the skin but it's mostly like soft bread, which is nice.... but the texture combo of crispy crust to the soft pizza slice is sooo good! Getting a crispy crust is never easy lol
I'm so glad you found my tips helpful and... digestible.😁I use a rye flour starter for flavour, but also for how active and robust it is thanks to all the extra enzymes in rye! It's really good at staying alive despite my neglect when I travel.😅 Crispy-outside, soft-inside is what I'm shooting for too! It can be a bit finicky, but it's well worth the effort! Hope you get all the crisp you're looking for in your pizza - happy baking!
@@leopardcrust Good to know it's not just me that finds it finicky 😅sometimes it works, sometimes it doesn't. Even if I haven't changed the dough recipe! Maybe the humidty, maybe the Pizza Gods are shining down upon my pizza on that very moment. Who knows! There was a small glimpse of some testing notepad that you had.... do you really have a notepad with all different dough batches you tried with their results??? I thought I loved pizza lmfao
Sorry but way to much waffling and nonsense talk I assume she is a influencer? If you want a proper instructional video on sourdough go and watch a master at play like massimo on RU-vid who does authentic Italian pizza . He also won't annoy /bore you to death with waffling as he barely talks only when he has to, yet you will learn much more just from watching a proper master at play. Her proportions are also totally off. She is putting over 800g of flour and over 400 grams of water with 30g of sourdough yet only gets 4 dough balls of 270g? Doesn't make sense atleast perform your basic calculations before sharing information! The same recipe on ooni calculator with only 600g flour instead of 800 gives four dough balls of the same weight.
@@hasan1980hb It's clear that you didn't watch the video or look at the recipe at all. It's 612g Flour and 428g of water. With a 30g Sourdough starter. That's a 70% hydration dough from which she makes 4 doughballs. There is nothing wrong with this recipe, there is nothing wrong with the tips provided. I watch Massimo too, he's great. But he waffles, he repeats himself and his English is not very good. But So you have come here with your negativity, you have made false claims and you are waffling nonsense. Feng is very much involved in the pizza community, she very much loves pizza. What is your problem anyway? Go eat some Pizza and calm down.
@@Zursen you fool it's clear that you can't read can you? Check the link for her recipe it's states 612 of strong flour plus an additional 212 of bread four listed underneath. Please learn to read before trying to correct others... You are also talking rubbish and spouting lies saying she is involved in the pizza community yet she admittedly claims it took her 2 years to work out how much sourdough starter to add to her recipe 🤣. I could work it out in a few minutes and I'm no expert just a average Baker which will tell you everything..if you look upto her for tips it only shows what kind of low IQ fool you are, as she goes on into obvious unnecessary detail, I bet your one of them people who requires a checklist and written instructions to post something at the post office? Additionally her pizza does not have much spring which shows its a mediocre recipe. Massimo may not know good English (not sure what you are trying to imply by saying that) but he only talks when necessary, also watching a master at work you can learn more in a few minutes then someone waffling on for a time..
Yes! It's to pop the bubbles in the middle of the base so that you can have a nice thin crust in the middle. :) You can absolutely bake in a home oven with a steel. It will be a lower temp bake than in the Dome so I recommend adding 1% (6.1g) extra-virgin olive oil to your dough. This helps with browning and compensates for the starches that your starter will have eaten. Hope this helps!
Been using a Gozney for clost to a year. This one didn't work well for me in Florida. I didn't give it a 24-48 cold proof by but it never really rose and as well with such high hydration and Florida humidity, it was super sticky. Had hard times getting it slide off peel, even after listing and throwing corn meal underneath.
Bravo 10/10!! Not many folks though however, have the time or patience to do this. You can get real close, simply by using a 70/30 hydration (OO flour to water/3% salt) and an all day prove. Simple.
Yes! I recommend transferring the dough into the freezer after giving it a day to mature in the fridge (since this recipe has a short initial bulk ferment.) The day before you want to make pizza, transfer the frozen dough to the fridge again to allow it to gently thaw. If kept in airtight containers, frozen sourdough can keep for up to 3 months. Hope this helps!
Sorry but way to much waffling and nonsense talk I assume she is a influencer? If you want a proper instructional video on sourdough go and watch a master at play like massimo on RU-vid who does authentic Italian pizza . He also won't annoy /bore you to death with waffling as he barely talks only when he has to, yet you will learn much more just from watching a proper master at play. Her proportions are also totally off. She is putting over 800g of flour and over 400 grams of water with 30g of sourdough yet only gets 4 dough balls of 270g? Doesn't make sense atleast perform your basic calculations before sharing information! The same recipe on ooni calculator with only 600g flour instead of 800 gives four dough balls of the same weight.
My kitchen temp is very cool. Since my starter took over night to proof will the autolyse of the dough be effected if I let it set for that time. Thanks
just 5% starter? is that because rye is so active? my 50/50 white+wheat starter, i use like 20%, am i using too much starter? also, after an autolyse, how do i know the salt and the starter are mixed thoroughly throughout?
Using smaller amounts of starter allows you to get a lighter (less bready) structure in your crust. The longer fermentation also allows different flavours to develop! I recommend trying to use 10% if your starter takes more than 6h to peak with a 1:1:1 feed - see if you like it more than your usual 20%. :)
After the autolyse, the starter gets distributed in the first 2-3 minutes of kneading using the Rubaud method. You can see the grains/flecks of the starter going from clumps, to streaks, to being evenly distributed. Then, when you add the salt, again, 3 minutes should be enough and you'll feel and see the salt crystals dissolve as you knead. Hope this helps!
@@leopardcrust i guess i instinctively mixed until i could no longer feel the grains of salt, but i was always unsure if that meant the salt was thoroughly mixed throughout the dough. i will definitely trying reducing my starter. im going to try bumping up to a whole grain levain and try it out. thank you for the tips!
@@leopardcrust Around 1:00 you say feeding your starter 1:1:1 gives a stronger sourdough flavor than 1:3:3. Assuming you would add the starter to the recipe at the same stage of development for both those ratios, with the 1:3:3 taking longer to reach peak, why would the 1:1:1 be more sour/acidic?
@@hu_b Hey! This is because the longer the starter goes between feedings or the less you feed it, the more acetic acid develops in it, giving you a more sour taste. :) If too much acetic acid accumulates in your starter, then you can feed it more (1:3:3, 1:10:10 etc) to balance it out.
Hi Feng. Thank you for sharing your recipe. I tried it this week and I’m not sure I’m getting the same result. It appears that the 30g of starter that I used isn’t getting quite the rise during the bulk ferment. Thought I would ask your thoughts on how to remedy this. Thanks in advance.
Thanks for watching! 🙏 This was a 3L Pyrex mixing bowl, but I actually prefer the 3.8L (even though it's bigger) because the wider lip makes it easier to get your hands under the dough for mixing! Hope this helps!
@@stevenpress6650 I checked with Rich at Gozney, the bowl's been at there for a long time so not sure where it's from, but the measurements are 11” diameter / 2" deep! Hope you're able to find something similar. :)
only 30 grams of starter for 612 grams of flour? I've been using a much higher percentage. I am going to try your recipe this weekend. Great video - thanks!
Yeah! I love using a lower inoculation of starter because it results in a less bready crust if you let it final proof until airy; while also allowing the ferment to take longer which creates lots of flavour. :) Hope you enjoy it!
@@johntomasso3314 Ahhh I'm so happy to hear this! Thanks for taking the time to share the news with me, I'll check out your tag on IG next time I'm on! The Rubaud method gets you pizza aaaaand a workout for a healthy pizza life! 😁
i love this woman, i love that she is a proud baker whit her daughter Saturday, i love her actitude, im already in love but if i wasnt i would be in love whit this woman (sorry for my broken english)
@leopardcrust Hi. Thanks for this very complet video! It is necessary to divide and to ball before the cold fermentation phase if I use the full batch? Thanks again! Can't wait to taste 🍕
Hey! I just saw your comment here. 😮 If you are you going to use the full batch, you could just transfer the unportioned dough to the fridge. However, since it will take longer to cool through as compared to smaller pieces of dough, you'd want to transfer it slightly earlier (about 30 mins or 8% rise)
I’ve tried this recipe but ended up with a very wet and unworkable dough, which didn’t hold together. Any idea what could have gone wrong? Measurements were correct.
Oh no! Sorry to hear it, it could either be that the flour used was not strong enough, the knead wasn't long enough and/or the dough was overfermented. Really hope your next batch is a super success if you give it another go!
Where can I purchase that stove pipe that I see used in the video? Oven is awesome. I need about 3’ of straight and 2ea 45* joints. Also need a cap. Can’t seem to find 5”……dome model
Ughhh when you have followed the process to the T and everything matches up to the point needing to divide it out and it’s now way too sticky. This has been a whole day process and just frustrating! Can it be saved? Currently in fridge in air tight container as one big blob!!!! Just wanted pizza dough without taking years to make!
Oh no!! It sounds like the dough may have overfermented. :( To save it, you can ball it up with a generous amount of flour (reduces the final hydration of the dough but at least you get pizza without starting again) If you followed the process to a T, a couple of things to check: - Flour strength, potentially using a stronger flour - Your fridge temp, 4C is ideal but some fridges run at 8C - Starter acidity, giving your starter a bigger feed if it doesn't get fed often (e.g. 1:3:3 instead of 1:1:1) will balance out its acidic properties Hope this helps and that you make some really lovely pizza soon!
You guys need to sell an indoor electric oven to compete with the volt. 1000 usd is steep for an electric oven but the volt looks like a better deal than the breville one.
@@robo3243exactly, Vito let's everyone know that his Neapolitan dough that uses oil is a modern take on traditional Neapolitan pizza. With that said, I coat my hand in olive oil turn the stretch and folds. I'm a fan of using it though and it doesn't really matter.
Anyone know what the benefit to portioning them before the fridge as opposed to bulk fermenting it in the fridge? The relaxed gluten is negated by the reball that happens 6 hours before making the pizza.
Portioning before allows you to take dough balls out as you need them and also helps the dough to cool through at a more consistent rate. If you're using the full batch at once then feel free to transfer as a bulk to the fridge at 8% rise :)
What a wonderful visual aid, to pick up the dough at “6:24” and talk about the effects of salt on the dough. I’ve seen many videos where the author mentions salt but, provides no, visual confirmation of what the salt is doing. Great job.
How long can you keep the dough in the fridge before baking? Say, i prep the dough on Friday, fridge it Frida afternoon/evening, can I bake sunday evening or will it ruin the dough?
Friday make, Sunday bake is ideal! The short initial bulk ferment (just 10% rise) helps the dough last a few days in the fridge. The stronger your flour, the longer you'll be able to keep it in the fridge. Hope this helps!
Follow this video pretty well spot on and turned out so amazing….been trying to perfect my pizza dough for years and feel like this video became my new “go to” for crust from here on out. Thanks so much!
