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 ([ Ссылка ])

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): [ Ссылка ]
Cooling rack: [ Ссылка ]
Digital kitchen scale: [ Ссылка ]
Dough scraper: [ Ссылка ]
Dough scraper golden: [ Ссылка ]
Dutch oven for batards (Challenger Bread Pan): [ Ссылка ]
Dutch oven round (Lodge): [ Ссылка ]
Dutch oven with glas lid (Brovn) - (Coupon BREADCODE for 5% off): [ Ссылка ]
Infrared thermometer: [ Ссылка ]
Loaf pan (30cm length x 12cm width x 9cm height): [ Ссылка ]
Loaf pan with lid (34cm length, 13cm width, 12cm height): [ Ссылка ]
No stick spray (vegetable based): [ Ссылка ]
Ooni pizza oven: [ Ссылка ]
Oven gloves: [ Ссылка ]
Oven thermometer: [ Ссылка ]
pH meter to check acidity (advanced): [ Ссылка ]
pH meter to check acidity (basic): [ Ссылка ]
Rolling pin (Coupon BREADCODE for 10% off): [ Ссылка ]
Scoring Knife Schnittholz Olive: [ Ссылка ]
Scoring Knife Zatoba Walnut (Coupon BREADCODE for 10% off): [ Ссылка ]
The best bread knife (made in Germany): [ Ссылка ]
Weck starter jars: [ Ссылка ]

The flour that I am using:
Drax Mühle Manitoba flour 14% protein: [ Ссылка ]
For ze Germans: Which flour in Germany?: [ Ссылка ]
Mulino Padano Bread flour 15% protein (Coupon TheBreadCode for 5% off): [ Ссылка ]
Strong whole wheat flour (Coupon TheBreadCode for 5% off): [ Ссылка ]

Follow me on other platforms:
Discord: [ Ссылка ]
Github: [ Ссылка ]
Instagram: [ Ссылка ]
My blog: [ Ссылка ]
My website: [ Ссылка ]
Reddit: [ Ссылка ]
Subscribe to my newsletter: [ Ссылка ]
Telegram: [ Ссылка ]
Tiktok: [ Ссылка ]
Twitch: [ Ссылка ]

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

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