welcome friends this is the sourdough starter that we recently rescued after
six months of utter neglect in the back of the refrigerator we hadn't done
anything to it in six months it sat back there and over the last 48 hours I've
brought it back to life I fed it a few times and it is looking fantastic smells
fantastic too so we are going to make pizza dough with
it sourdough pizza dough and I really like
sourdough pizza dough and I'm kind of excited by this and the recipe follows
pretty much the same pattern as our other pizza dough recipe on the website
and I will link to that video and the video of rescuing this all below or in
the corner of this video so we're gonna start out we're gonna take 500 grams of
bread flour I'm using bread flour because I I've tried all of the
different flours and this particular Canadian bread flour works fantastic for
me really gives me what I'm looking for and next is salt and 300 grams of water
so this is this is 60% hydration for this recipe and I'm just going to
roughly stir that in just to kind of get it started a little bit next I'm going
to put in some of this starter and I want about 150 grams of it depending on
how vibrant your starter is you may need to use a little bit more or a little bit
less I'm thinking this one 150 grams is going to get me where I want to be and
I'm not I'm not overly strict on getting it exact you know if I kind of come
close I'm happy that should be just about right it is just about right so
clean off my spoons okay now I'm just going to put this on to the stand mixer
and I'm just gonna mix this on low until a really ragged ball of dough forms now
as for this the sourdough starter I'm gonna feed this again a little bit more
flour a little bit more water put it back on the counter and I'm not gonna
let it go for another six months I'm gonna use it quite a bit this summer so
take a look for this okay so it looks like we've got a ragged ball of dough
I'm just gonna turn off the mixer and I'm gonna let it rest for 15 or 20
minutes this allows the flour to really hydrate and it makes the kneading
process a lot easier okay after that rest you don't need to knead
this dough for very long at all and at this point I just turn it out on to the
countertop okay I just put it on the countertop I don't put down any flour at
this point it is a really sticky dough and I just want to kind of move it
around a little bit and kind of get a feel for whether I have kneaded it
enough with the Machine and this is something that you're just gonna learn
over time and I think this is pretty good so into a container that I can seal
okay so I'm gonna put this in the fridge for a long slow ferment at least two
days three days is probably the sweet spot for days on the outside by the
fifth day this sourdough has gone too far and it won't really be usable so
I'll see you back here in three or four days
okay so this has been in the fridge for three days now
and we've got a pretty good rise and it's just about starting to fall so it's
time to pull it out dig a sit and portion it up
okay so at this point I don't use any flower I like to have the stickiness of
the counter to work with me and we're gonna portion this into three or four
pizzas for if you want to do some smaller ones with different toppings but
three gives you usually a nice oven size pizza and you can weigh it out if you
want to I find that just eyeballing it gets me close enough to where I need to
be and after a while you'll kind of figure it out so I've got a portioned
out move those to the side now we need to create a nice smooth ball it's going
to be a little bit sticky and you want it to stick to the counter a little bit
so you just take it like this roll it around and you're gonna get a ball with
a nice smooth surface set that aside and move on to the next one same thing
nice smooth top off to the side okay now you're just gonna leave them on the
counter you're going to cover them over and leave them for an hour and a half to
two hours to come back up to room temperature they will rise a little bit
they'll prove a little bit they'll puff up and it'll be much easier to shape
into a pizza if you allow that to happen so from this point forward we're going
to be doing pizza of the week so every week we're gonna come on back and shoot
another pizza video we're gonna cook them in our wood-fired brick oven out in
the backyard and we're gonna introduce you to a whole bunch of different pizza
styles that you might enjoy thanks for stopping by see you again soon
I think we are done looks good