How To Make Sourdough Pizza | Recipe
Here's how to make sourdough pizza by the head chef of Franco Manca.
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00:00Hello, my name is Rafa. I'm the area chef for Franco Manca,
00:03and today I'm going to be showing you guys how to make our sourdough pizza.
00:10Start with, we're going to go through the ingredients you're going to use.
00:12The most important one would be the sourdough, the mother dough starter.
00:15To make it, it's quite easy, but it's quite time consuming.
00:18Takes about two weeks, two weeks and a half to make it.
00:20All you need to make it is around 100 grams of flour, 100 grams of water,
00:25and 10 grams of honey or juice.
00:27You just mix all together and leave it to rest for a couple of days.
00:32After that, you're going to see that start bubbling.
00:34After another couple of days, you add a bit more of flour, a bit more of water.
00:37Leave it to rest again.
00:38Keep doing it so until it actually bubbles and start like growing size.
00:42So that's the sourdough starter.
00:43Now we're going to start with the recipe, which we're going to use first the water.
00:48For the water, we're going to use just tap water
00:51at an average temperature of 18 to 22 degrees Celsius.
00:55So we're just going to add the water to the bowl.
01:01Next ingredient would be the fine sea salt, normal fine sea salt.
01:06What the salt is going to do to your dough,
01:08it's going to change how elastic it's going to be, also give flavor.
01:12So if you put too much salt, you're going to have a very elastic dough
01:16and it's going to be very hard for it to stretch.
01:17If you put too little salt in your dough,
01:19your dough is going to be very fragile and it's going to ferment too fast.
01:22The proportion I'm using here is one liter of water
01:24and the average salt I'm going to use is around 40 grams per liter of water.
01:29Okay, so you just put the salt in and make sure you dissolve it.
01:35Next step would be adding the sourdough starter.
01:38I would recommend at home for when you're starting making it,
01:41put a little bit, let's say around 15 to 20 grams per liter of water
01:46just so you know where to start.
01:48So next step, I'm going to get my sourdough starter.
01:51I'm going to put it inside of the water.
01:53I'm going to just dissolve it as if I'm trying to clean my hand of it.
01:57It doesn't need to be completely dissolved in the water.
01:59As long as the water is white and even if you have some bits like this, it should be okay.
02:04Next ingredient would be the flour.
02:06At Franco Manco, we have a type of flour that's made special for us.
02:10We ask the supplier when they make the flour to make it type zero,
02:15which is a bit grainy.
02:16And also, we ask them to keep the skin of the grains so it has a bit more fiber into it.
02:23Okay, so I'm going to add my flour slowly to start with.
02:26The proportion of flour would be around 1 kilo and 670 grams of flour
02:35for a liter of water average.
02:37Every type of flour is different.
02:39If you're using different type of flour, you're probably going to use a bit more or a bit less
02:43depending on the strength of the flour.
02:46So you're going to add enough flour for you to get to the point
02:48where you can actually remove your dough from the bowl and knit it on the...
02:55Just keep adding it.
02:59And when I'm talking to the videos, for example, I just tell the people like
03:02if you have kids who like making mess, just get them around
03:05and they're going to make your kitchen a big mess.
03:08So you're just going to fold it inside
03:11until you get to the point where you can actually remove it from the bowl.
03:14You can use a bit of flour to clean off your hands of the excess of the dough.
03:18It will make it easier for you.
03:20So once you can actually remove the dough from the bowl, you're going to turn it over.
03:29And then you're going to start knitting it.
03:32Literally just folding it and pushing.
03:36You should do it for about five to six minutes once the dough is like consistent.
03:42So you get a nice elasticity to the dough.
03:45You know when your dough has had enough flour, when the counter is clean.
03:51For example, here you can see my dough is ready.
03:53I just need to knit it a bit more because I'm knitting it
03:56and the counter is totally free of the dough being stuck to it.
04:01If it's sticking a bit too much to your hands,
04:03just dust your hands in the flour and keep doing it.
04:10Then you're going to shape it in the shape of a ball.
04:13Just by pushing the dough inside here, folding it inside.
04:18And once it's ready, once it's like this, you can get your bowl, put it back inside.
04:27And to avoid it from drying and creating a very dry crust on the top,
04:32you're going to get some cling film.
04:36And close your bowl.
04:37So just so the air doesn't go inside of it.
04:40So once you put the cling film on the top, you're going to leave it to rest for about 15 hours.
04:44On the next day, you're going to come and shape your pizza balls.
04:47After 15 hours, that's kind of the result to be looking for.
04:51The dough have grown like quite considerably, like almost double the size.
04:56And we're going to soon cut it into portions and put inside of those trays.
05:01At Franco Manca, we use those trays because it also helps remove some of the moisture of the dough.
05:06Yeah, if at home, if you don't have like those kind of trays,
05:09it's like a container, a tight container,
05:11and make sure you have enough space to put to fit the balls in.
05:14Okay, so all you're going to do now,
05:17you're going to remove your dough from the bowl where you're holding it.
05:24Using a scraper, you're going to cut it into portions.
05:28Ideally, if you're going to make a pizza at home,
05:30you want your pizza ball to be around 250 grams.
05:33You just, you can have a scale next to you to cut it and weigh it properly,
05:37or you can just do it by eye.
05:39I'm going to just cut some portions with the scraper.
05:47Then I can show you how to shape the pizza ball.
05:54So those are the portions.
05:55Now, we have a few different ways of shaping it.
05:58The easiest one that people learn, you make like a claw with your hands,
06:03and then you're just going to place it on the top and move it around.
06:09One tip, if the dough is sticking too much in your hand,
06:11just dust your hand a bit of flour, and then you can shape it nicely.
06:19That would be one pizza ball.
06:21The other way is you can fold inside,
06:28then you close it nicely underneath.
06:31That would be another one.
06:33And the way you usually use the franco manco, most of the guys,
06:36they just fold it in using both hands, and it's much faster.
06:51So that's how you do your pizza balls.
06:54Now, I have this tray.
06:55I'm going to leave it to rest for about three or four hours,
06:58so it's going to double in size again.
06:59I'm just going to put it on the side, and you'll see the final result in a bit.
07:06Once your dough is ready, you're going to get some of the flour,
07:10and you're going to sprinkle it on the top.
07:14Then you're going to cut through the lines with a spatula
07:21and scrape it off from the bottom.
07:23So this part here is going to be on the bottom.
07:28Move your tray to the side.
07:32Add a bit of more flour on the counter,
07:36a bit of flour on the top,
07:39and now I'll show you guys the easiest way to make it.
07:41Basically, when people are learning how to make pizzas,
07:43stretching, that's how they do it.
07:45So all you're going to do, you're going to get your hand from the middle,
07:48and you're going to press it down.
07:53Make it as flat as possible,
07:55leaving the edges.
07:56Then you're going to turn it over,
07:58do exactly the same thing.
08:02Once this is done, you lift it up a bit,
08:06peel off the flour from underneath,
08:10place on the counter,
08:12and one hand is going to move up and down,
08:15the other one is going to stretch.
08:17So all you're going to do is you're going to turn and stretch at the same time.
08:25And that's your pizza base stretched.
08:32To make your pizza, you're now going to need some tomato sauce.
08:38You're going to get one ladle of tomato sauce,
08:41put it all in the middle,
08:43then from the middle, you're going to stretch it around,
08:48trying to leave like a finger and a half on the edges,
08:52just so you don't destroy your nice puffed edges after.
08:57After that, you're going to add some mozzarella.
09:05So that's a basic Margherita pizza.
09:07It's the number two on Franco Manca.
09:09The main difference comes now, like when you have to cook it.
09:13At Franco Manca, we use massive ovens that reach around 500 degrees Celsius.
09:17And at home, you're going to have an oven
09:19that average is going to go maximum of 300 degrees Celsius when you're cooking it.
09:24Obviously, you can use some tools to help you cooking your pizza,
09:27like a pizza stone, which is what I have here I'm going to use today.
09:30Now I'm going to grab my pizza stone to cook the pizzas.
09:33I'm just going to lift my pizza and put it on the top,
09:38adjust it on the top of the pizza stone,
09:41and then I'll move it inside of the oven.
09:50So now we go to the final touches.
10:01We're going to add the basil and the drizzle of olive oil.
10:08And from here, you can cut and enjoy it.
10:11As I mentioned, the pizza is going to be much crisper because of the cooking,
10:14so you can actually feel it, hear it as well.
10:17I'm just going to cut it through.
10:20And then I'll show you guys how the Neapolitans eat the pizza, actually.
10:24They just cut a piece through it.
10:26They fold it.
10:28And then from here, they just rub it back.
10:33Very hot.