This guy assumed you didn't know everything and thus gave you so much help information. Good job Sir.

I spend many (enjoyable) hours on KZfaq learning how to make dough, bread, pizza. And what I really like is that the different videos are not only different -- they sometimes contradict each other when it comes to subtleties of the preferred techniques and tricks. And what this means is that the end products differ. This is so fascinating, because they all come out good and often great. I gained so much from this video. I always seem to learn something new. The presenter here shaped the dough balls in a way that seemed to be poetry in motion, a finger ballet. Overall, excellent in all aspects, and one more video to add to my "library" and to review at some point. Thank you to Bryan Ford who does a top notch job speaking and illustrating and putting life into the process, to the studio team, and to everyone at Ooni for a helpful video.

thank you so much for this video! I ve studied hours of pizzaiolo recipes but noone ever explained it that detailed and good!

I just got a Ooni Fyra, and even though an experienced baker I only came for a sourdough pizza recipe, I'm leaving with so much more, thank you so much Brian, and Ooni!

I loved the didactic and the way he shows every single important aspect of the process (specially on how to know when your dough has done with kneading). Thank you very much!

Oh wow this video packs as much information as the pizza packs flavor well done! 💥💥🔥🔥 thank you so much !

Good stuff! Thanks for this I wanted to add a sourdough pizza to my lineup

best sourdough pizza video I've seen until now! Well done!

There's nice to have and there's need to have. I NEED this oven, NOW!

I love watching this video, everything is clear and well explained and I have tired it myself and it tasted amazing. Im waiting for delivery of my Ooni Koda 16 so the few months long delivery time will make me very impatient.

Great recipe! Professional dough explained in easy terms. It's also on the healthier side.

Best video I have seen step by step, thank you. I use the same recipie but have never added whole grain flour into the mix. Will try yours next with a 72 hour fermentation. Awesome looking pizza and great instructor! Gratzi.

The shaping he showed a little after the 15 minute mark was more informative than any other source I've seen or read.

Very well done Bryan. Great instructor!

You explain everything so well!

One of the best tutorials. Thanks.

This is seriously amazing. Great video

One of the most informative videos I have watched. Great job!

Great instruction!!! I'm just starting my sourdough pizza journey, and this was very helpful - thanks Ooni, and Bryan!!

Excellent video on using sourdough! It's delivered at a good pace, and easy to follow. The whole wheat and 24 hour bulk fermentation really make this crust delicious.

Just got an Ooni Koda a few weeks ago, I gotta go get a Sourdough starter going so I can try this recipe next week.

Really helpful and explained without being over technical.

Wonderful! Thank you!

Excellent video, really inspired me to make my own. Thanks!

Thank-you you explained so well.very informative.God bless

This was exactly what I was looking for. We love our Ooni and I wanted to use fresh milled flour and sourdough for the crust. Thank you for this great informative video.

Amazing, especially the dough making.

Thanks so much for the excellent tutorial!

Thank you and keep the recipes using whole grains coming! Love it.

holy shit brian good for you man. i bought a fyra for christmas and saw this recipe and had no idea you did this.

Nice job!! I will try this.

Nice one Bryan... Italian approved

Sehr tolle Idee mit dem kleinen Anteil Vollkornmehl. Das werde ich mal versuchen. Vielen Dank für die tolle Präsentation mit angenehmem Ton und sympathischem Moderator. Ich lasse ein Abbo da

I can see that he loves what he is doing, also how he handle the dough is just beautiful.

great video guide, thanks guys

VERY helpful video- thank you!!

Great video! tremendous amount of information.

Very well done. I feel like I'm truly starting from scratch. I'm a good cook, but have very limited experience as a baker. But we all have to start somewhere. My family purchased a n Ooni oven. So, I'm looking forward to using it.

Genius 💯

Great video and very informative 👍

excellent video. The kneading details and visuals were very helpful.

Great video Bryan

Easily the best pizza dough recipe I’ve seen - and that’s from a long-term Roccboxer

This man is a keeper

Gave a lot of good info

You are awesome. Thankyou so much. That was fantastic.

Great intro Bryan, thanks

Very well explained 👌

I have been following Bryan for a couple of years on Instagram. Today I bought a Koda!

Great content

Reminds me of that family guy skit where he whistles when he says his S’s. Great video

Hello Bryan I just bought an ooni pro because of you great job as always. I was wondering what do you think of the window Payne test with pizza dough my dough is not quite passing it

Thanks! Great video! Can you please advise if it is possible to cook this pizza in a cast iron skillet instead? And if so, should I cook it on the stove top first or straight into the oven?

Great video. Very clearly put together and most of what he did and said was correct. However please do t use all that flour during the mixing process and shaping, you don’t need it and this obviously changes the recipe as that amount can change depending on the person doing it. Just use a bakery scraper.

complimenti! gran bella pizza

Great teaching (and I'm a teacher!)

This was awesome, thanks! Would love the oven too, but can’t afford it.... 😢😢😢

Can you link to these proofboxes? Tanks for a great video!

WoW!

First - awesome video tutorial. I have a starter for quite a few weeks that I have been feeding with pizza flour (not 00). I used that starter along with caputo 00 and KA whole wheat to make my levain. Was very active and more than doubled as expected. I used the 200g of that along with rest of ingredients and only difference in instructions was mine stayed in fridge for 48!hours. That’s said I liked the way it stretched and everything but cooked kinda “flat” and per my wife was “rubbery “. I wouldn’t say rubbery but far from crisp on the bottom. Is that the expected consistency or did I mess something up. Stone was 750°ish. And another at maybe 800°.

Great tutorial .. put your starter in the fridge and feed once a day if u are busy .. peace :)

Very nice

Thank you

Excellent

Great video

2:48 Here’s what you need.

thanks for the great instruction!! so its fine to use these ovens indoor? because i think i read, that its only for outdoor use?

Wonderful video and a great instructor that loves deeply what he does. I have seen it more than 10 times and I decided to test this recipe. Have not used sourdough before, so I would like to ask if the suggested portions of sourdough mother starter and levain mix change somehow if someone decides to ct more or less than 24 hours on fridge, since the sourdough is somehow fermented (like biga?)

Don’t add too much flour! A sticky dough is hard to work, use a bench scraper if you have to...the wetter the better...

Nice video. Suggestion....to avoid a blow up with the sourdough levin, please undo the jar lid and band so the levin can rise and not be under pressure to blow the lid off the jar.

Hiya. Is it ok to keep the dough for cold fermentation in the fridge for longer than 24h like some people recommending with classic pizza dough? Thank you for this amazing video!

Thanks for the clear explanation! I'm going to take this process and do ALL whole grain sourdough pizza crust. Wish me luck. It make take longer to ferment is my guess...got any advice?

Fantastic video guys. I have a question. I would like to use sourdough for my pizza business but not sure how to scale up the amounts. Are there bakers percentages for a sourdough pizza recipe? Thanks

love it thank u, jeeeeeees you sound so like matthew mcconaughey 😁

Awesome job, I have a question ¿ what temperature do you bake the pizza ? Thanks

Great video. I wonder if there is a difference in doing a longer bulk ferment (ie 24 hrs) in the fridge then a shorter prove with the dough balls at room temperature (ie 3 hrs). I normally do it this way round with regular pizza dough, so assume it would work with sourdough pizza dough too. The main reason is - I find it easy to find space in the fridge for the bulk ferment, than I do to find space for the dough balls in a proving tray.

Really great video. Very helpful. I found my dough was really sticky. I had to add more flour whilst kneading. I didn’t use any brown flour in the recipe. Would this be the issue?

Great vid and explanation 👍 In my view, I think you used a bit much extra flour when kneading. Enough to great alter the hydration level. Was that taken into account with the initial flour amounts? I think if you want to use so much flour, you should take the total flour you'll use for the dough, take 50 gram off and set that aside, and let that work itself in while kneading to avoid greatly reducing hydration level and for consistency

Great tutorial there! Really well explained, great job! Was just wondering, could you freeze half of the dough ball at shaping step for later on? Once frozen are they still giving great results? Thank you very much :)

It make take some time, but I WILL own an Ooni in the future!!!!!!!!!

Great video and instruction Chef!! Where can I buy sourdough starter?

great video. It seems like the hydration level is high for a high temperature oven??

What brand sour dough starter do you recommend?

great video, thanks. I am using your recipe and technique. I have a pizza stone in the oven...i will ensure its hot hot before placing pizza in there. Generally speaking...how long does your take in the Ooni at 500 degrees?

Could I ask: I see a lot of the recipes having us decide the dough before retarding it in the fridge. Is it better to do that over keeping the dough whole and dividing out of the fridge and letting it sit for two hours...?

Is thebtaste differs when i am using instant yeast.. Do you advice using the natural yeast?!!! Will i see the result like the biga recepie?!

Ok this guy knows his stuff! 👍🏻 But how do you get your mature starter??? I am willing to give that method a try although I seem to get pretty much identical results with my 48-hour direct dough... (Proportions 1750/1000/45/3 - 3 hour bulk ferment at RT, then ball, then refrigerate) Great video overall. 3 tiny things about the video though : - A neapolitan pizza isn’t that small! You need to do a final stretch on the peel. If I had a Ooni Pro instead of my 2S, I’d make massive ones. - By the way this pizza is too crunchy to be called neapolitan, the tip needs to slouch a little. - You might wanna check Vito Iacopelli’s method for balling and stretching : his channel is a goldmine!

If you are short for time, is the 24 hour cold fermentation necessary? Can you substitute for say, 12 hours in the fridge and a extended time at room temp before the oven? Thanks

I've just tried this recipe a couple of times and the flavour of the dough is great however I am strugling to get my pizzas any bigger than 9 inches, any tip or advice on that?

I appreciate you saying that it’s ok to use our mixers! I have bad wrists. And that it shouldn’t be so sticky’s. How long would you say to knead by mixer? Great info! Thank you!

How long should you bake in a home oven?

how much height for the levain rise ? what size jar do you use ? if you use a stand mixer how long do you knead it ?

I'll just pay the 15 bucks and get me a nice bar pie..I'm kidding..this looks great..but now I realize when you find an artisan pizzaiolo who goes to these lengths, support them!!

Do I need to cold prove the dough, or could I do it at room temperature for a shorter period?

We have used this recipe consistently for awesome dough! One question...can the dough over-proof in the bulk fermentation stage? We have a colder kitchen (winter weather) and it always needs more time to ferment than the suggested time--and sometimes I get back to it and it's huge! It seems fine when I dump it out to divide though, perhaps a bit more sticky...results are still perfect. Just curious. Thanks!!

Is that a ooni pro with a one piece stone ?

What is name of plastic proofed and who sells them Thx

Interesting - your pizza was slightly square, does that help the cook with the L shaped burners? Otherwise I'm hungry. ☺

Can I use this recipe to bake in an electric home oven too? Thanking you

You can use AP flour for pizza dough and it works just fine. This is very low hydration for pizza dough, isn't it?