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
