The best pizza I’ve made so far

Рет қаралды 111,731

2 ай бұрын

Here’s how I make sourdough pizza
For 4 pizzas (270g each):
60g starter (see my other video on how I made it)
410g cold water
16g salt
600g 00 flour
10min knead
20min rest covered, slap & fold
20min rest covered, slap & fold
3hr rest covered
Portion into 4 balls
Fridge for 2 days
Bring to room temp for 5hrs
Stretch in semolina, top & bake at 850F for 90sec
This pizza had garlic infused tomato sauce, parmigiano reggiano, fresh mozzarella, pan-fried pancetta, oven roasted cherry tomatoes, EVOO, peperoncino oil, basil

Пікірлер: 57

@fierypandaofdoom Ай бұрын

The yeast is in there. You just didn't pay for it.

@leafster1337 6 күн бұрын

its usually not the same strain commercial yeast, so the different metabolites will taste and smell different

@leafster1337 6 күн бұрын

plus theres bacteria

@matrixofdeath 5 күн бұрын

@@leafster1337 good bacterias, better smell and taste when not using any commercial yeast ;)

@OlegBaranov-Belgorod 4 күн бұрын

@@leafster1337 commercial beer yeast usually is made with beetroot. Caputo makes with grapes like in the Roman Empire (the best in quality like all Caputo products). At home you make with the flour you have.

@kebabfoto 2 күн бұрын

You paid for the flour and water

@PJBelfield Ай бұрын

You did use yeast. The sough dough starter is a yeast culture, you just grew naturally occurring yeast until you had enough to make a bread dough rather than using a commercially produced monoculture.

@erdbeerzwiebel3404 8 күн бұрын

From what I understand sourdough is a mixture of different cultures of yeasts and bacteria and hence no monoculture anyway. It's different from plain bakers yeast

@leafster1337 6 күн бұрын

shudup

@mr_0n10n5 18 күн бұрын

"Didn't use any yeast" "my own starter..." Who's gonna tell him?

@GigiusMaximus 9 күн бұрын

I am Italian and I'm really impressed with this. That's some good pizza! bravo!

@harisatayyaba7730 Ай бұрын

Just saw your brie cheese video, good to know you're alive🙏🙏

@cuppabeans Ай бұрын

Thanks for checking up, maybe I’ll make a pizza with the Brie

@samuelraposo4186 Ай бұрын

@@cuppabeansgood idea instead of using the mozzarella use Brie cheese

@Lidripps Ай бұрын

Tf u mean its normal cheese

@AlexLagom Ай бұрын

"Honey, ill get started on the pizza. Set the timer for tomorrow"

@cuppabeans 25 күн бұрын

You mean the day after tomorrow 😂

@diskopartizan0850 23 күн бұрын

Best bit of this was that you looked like you were enjoying making it. Important to have fun with it

@joyboricua3721 25 күн бұрын

He did use yeast, but he harvested it. There is yeast in the air & in the flour itself, so.

@dontworryaboutit4255 Ай бұрын

This is awesome. So glad I came across this video because i just started my starter 2 1/2 weeks ago and have been looking up LOTS of recipes. Thank you

@rulie Ай бұрын

Looks satisfying af

@jeffmazzetta1382 12 күн бұрын

Nice pie

@ofir_likes_beer 19 күн бұрын

Looks amazing mate

@quokkaC0LA Ай бұрын

dude ur food always looks outta this world😭😭😭you deserve 10mil subs❤️

@jansond3917 Ай бұрын

Yep looks good

@OlegBaranov-Belgorod 4 күн бұрын

The yeast is always in the grain. There is no no-yeast dough, only in supermarkets on price tags. You created the mother yeast, it's also allowed for a pizza by the AVPN Regulations (5-20%). You can also buy the mother yeast from AVPN approved flour manufactures or make your own (longer in time and the result is not stable but you were great in doing so).

@justadudeontheinternet123 Ай бұрын

PHEWWW ,he still alive

@ronaldleigh1933 Ай бұрын

Wow well done

@genizester 7 күн бұрын

For when you're craving pizza next week

@nellie... 6 күн бұрын

Healthiest

@Samlovescornbread 6 күн бұрын

What do you do with the other three balls of dough? Do you freeze them or how long do they last in the refrigerator?

@nishantmudgal4434 Ай бұрын

Best pizza you've made ❌ Best pizza ever made ✅

@Brett.Crealy-kh1sk Ай бұрын

I'd like to learn how to create a starter & make sourdough products. I'm going to find a course!

@inkysquid4 14 күн бұрын

Here for the ACDC shirt

@jsanford01 7 күн бұрын

Hydration?

@matrixofdeath 5 күн бұрын

Starter in 1 day ? How ????

@darylmikituk2202 21 күн бұрын

Salt kills yeast, adding it directly after the yeast is a bad move.

@matrixofdeath 5 күн бұрын

It's not yeast it's starter "sourdough" salt doesn't affect it as much

@zakrydavis994 13 күн бұрын

Yall he said he didnt use any yeast not that their isnt any

@mikeamato5655 Ай бұрын

Nice keep it a little sticky so it doesn't dry out

@Hsprinkles24 Ай бұрын

My issue is getting the pizza off the damn spatula on my initial placing into the oven 🙃 any tips?

@kevinzaraguayo6034 20 күн бұрын

Add flour on the spatula It’s the pizza version of greasing up a pan

@joeyn5joey Ай бұрын

Aw🥹Wouldn't it be nice if we have the honour to try it. 🍕

@bbhalla9335 Ай бұрын

Wow, looks amazing (I'm just glad you didn't ruin it with pineapple 🍍🍕❌)

@Alex-qy8ur Ай бұрын

Idgaf what anyone says pepperoni with extra pineapple, cheese and sauce is the best pizza there is

@zakekler9885 8 күн бұрын

At yeast you didn't use pineapple

@MistressOP Ай бұрын

have you tried freezing the dough then taking it out and letting it rise for 2ish days? That way you can have it when you want?

@cuppabeans Ай бұрын

Yeah freezing works! You can either freeze it when you ball it up or right after it proofs. I like freezing after proofing so I don’t have to wait long after it’s defrosted to bake

@shadowsoulless6227 Ай бұрын

Imagine a massively giant species kills off an entire third of your population to make a pizza 😂

@jgarcia2305 22 күн бұрын

That’s too long to have a pizza! Lol

@triktrok1337 Ай бұрын

As far as I know, the big thing that makes sourdough unique is the lack of gluten in it, so I don’t believe it’s still sourdough if it has gluten in it.

@NG.. Ай бұрын

Sourdough has gluten

@lukkitas221 Ай бұрын

Oh, if you didnt have gluten in it, you'll be making a pancake. The difference between sourdough fermentation and the commercial yeast is that the acid causes a degradation of the gluten structure, in combination of CO2 gasses, it creates a light, airy and puffy dough. It would be impossible to hold the CO2 gasses of the fermentation process without a very strong gluten network. Thats why you have to do the best slap & fold or gluten development technique. Forgive me, im argentinian, so i dont have a good english, i've been struggling with this message like 10 minutes heheh