Ready Kevin? Technically this is your dinner, FYI. That’s fine. Hi Bold Bakers,
I feel like we had a really good thing going with sourdough during Quarantine, but how
is your starter doing right now? Is it still alive? Is it stuck in the back of your fridge
and has a boozy layer on top and you're afraid to look at it? And then you show it back even
further? Well, don't do that. Take it out, we can bring it back to life and I'm going
to show you how can use it to make the most incredible Neapolitan sourdough pizza. You'll
never have to leave your house ever again, you're going to stay home and eat pizza.
And as always, the recipe can be found on biggerbolderbaking.com. And we have Zach behind
the camera and we have Kevin and Georgie over here in the corner. So obviously this
isn't George. He's taking a nap right now, but stay tuned because he will be back. Baby
George is looking good. OK, so for this recipe you want to start out with our starter. Now
my starter is lovely and healthy. I fed it yesterday. It is looking great. All right,
Gem, admit it. You don't always feed your starter. OK, so I don't always feed my starter.
At one time I left it for five weeks without feeding it, but it was because I had a baby. So the
thing about it is it's really easy to bring it back to life and I've got all that information
on my website. So the first ingredient we need is our sourdough. And we are just going
to add him into our bowl. Now what you want to do is feed him again. Feed him what you
just took out and then pop them back into the fridge into. Into this, I'm going
to add in some warm water, water that's kind of blood temperature and then a little bit
of olive oil. I like olive oil in pizza dough, it just makes the dough kind of soft. And
then with a whisk, just whisk these together. Now this is important, come here to me, I
want you to listen to this. I want you to use bread flour for your pizza because It
makes a chewy. It makes it stronger, just gives it a better structure. So please use
bread flour. Now I'm going to get questions. Can I use all purpose flour? Yes you can,
but you don't get that same bite and chew with all purpose flour that you get from
Bread flour, so I'm going to recommend this and you guys are going to listen to me, so
add in your flour and then on top of that add in a little bit of salt. And then with
a wooden spoon, just mix these all together. And Now this dough is a soggy kind of a dough,
it's a wet though, so don't worry, it's not going to clean the bowl like I normally say.
Once it all comes together, just scrape down the sides of the bowl with the spatula. We’re
going to cover it up. Use cling wrap or use a shower cap. These are great because they're
reusable and also no air can get through them, so they're fantastic for proofing bread.
We’ve got our shower cap on. And now what we're going to do is leave this for 30 minutes.
We're gonna let it rest, relax, and then we're going to come back and we're going to
start our next stage. It's really easy. So our dough has been resting now for 30 minutes.
This is the point where we fold it now. This is really simple technique. What you do
is wet your hand a little bit 'cause it can get kind of sticky. And then we're going
to go into the bowl. We're going to pull the dough away from itself and then fold it over
on itself. Turn your bowl. Pull, fold. You do this the whole way around, so four times,
that has come full circle. So what you want to do now is repeat this another 6 to 8 times
or so. Folding and pulling the whole way around, and if your hand gets a little bit sticky,
wet it again. Gemma, what's the benefit of folding the dough? So that's a really good question,
Kevin. We fold because it gives strength to our bread. It strengthens the gluten and
also will develop these lovely air pockets. So we're folding in air, we're stretching it, we're
making it stronger. So next, here's what we're going to do back on your hat. Now we are going
to repeat this process another three more times. So for another half an hour, you're
going to let it rest. Fold half hour rest, fold half hour rest for you know the deal,
so you'll notice overtime that as you stretch your dough, it'll strengthen and become really
pliable. That's when you know it's almost ready. So our folding and stretching is
done. Now we're going to leave our dough at room temperature for roughly 3 to 4 hours.
Then we're going to divide our dough evenly into three pieces, and then we're going to
put those pieces into their own oiled little tubs. Then what we're going to do is pop that
dough into the fridge, and you want to leave it in there for 24 hours. At this time, the
flavor will develop, the bubbles will grow even bigger, and it will just make for a nicer
dough. Now I know I've thrown a lot at you, it’s a lot of steps, but believe me, it's really
worth it. I've tried other sourdough recipes and I haven't nearly gotten as good results
as this one. So Gem, at this stage, can you freeze the dough? So actually, that's a really
good question, Kevin. Can you freeze the dough and at this stage? After the 24 hour resting
period, Yes, you can freeze the dough and it bakes up beautifully after. But I've got
one ready to go, so let's make some pizza. So bring in a piece of parchment paper 'cause we're
going to roll our pizza on that. And we're going to dust it with a little bit of semolina.
Or you can use just regular flour. And then what you want to do is turn out your dough
and then stretch it to around a 9 inch size pizza. Go a little bit bigger if you want,
but this will give you a nice thick crust and a thin base. So you'll notice that this
dough is really pliable and gorgeous. You're going to love working with it. OK, gorgeous
and decorate your pizza however you would like. I'm going to go sauce cheese and then
simply a little bit of homemade pesto. So the point of the parchment is so we can slide
it easily into the oven. So just go ahead and cut down your piece of parchment if it's
too big. Because if it's too big, it might burn in the oven. Then we're going to take
out a tray, slide on to that. My oven is a 550 degrees go as hot as your oven will go.
Sometimes that's only 500 degrees. That's totally fine. You want to slide this bad boy
in there when it's nice and hot and then close that door. I am delighted with how this turned
out. As you can see the crust really popped and that's what you get with a classic kind
of Sourdough Neapolitan Pizza. You get that lovely, bubbly crust. Oh my gosh, it's absolutely
gorgeous. So Kevin come on in. I am ready and I told you George would be back. Oh,
man it's probably the great thing about sourdough is that it's nice and softly got a really
good. And that’s from using the bread flour as well. There's so much flavor packed in
this gem, no more delivery for us. Absolutely yummy. You're gonna love this one. Recipes
on the website and we'll see you back here again really soon. Thanks guys. Nice Georgie.
Very soon. I promise very soon. Oh my gosh, so good.