#pizza #pizzadough How to make making a starter easy. Tips on using a pizza peel. Easy method for shaping pizzas. How to make a San Francisco Sourdough Starter. What happens if you let dough ferment for too long?

My Gear :
Pizza steel round :https://amz.run/6IY7
Pizza steel square : https://amz.run/6IY8
Dalstrong pizza cutter : https://amz.run/6IY9
Dough containers : https://amz.run/6IYA
Pizza peel : https://amz.run/6IYB
Cutting board: https://amz.run/6IYC
Wooden peel : https://amz.run/6IYD
Mixing bowls : https://amz.run/6IYG

instructions for easy starter: start by making a poolish, mix 90g water with .2g instant dry yeast, then mix with 90g flour. leave at room temp until it rises to a peak (starts to bubble and dip slightly) then feed another 90g each of flour and water, and repeat, twice. once the starter gets too big for your container start to discard. throw out all but 125 g of the starter and feed equal amounts of flour and water, leaving at room temp for 24 hours or until peak. do this for a for a week. after this you may keep in the fridge and discard and feed once weekly. by this time, and if you are making a batch a week, the discard should be to 150-160g and fed the same each, with the discard now being used for your dough. (300g). keeping 160 of starter and feeding it the same of each will ensure that you have about 30g of extra to help with waste from transferring to clean containers etc.

the dough:
300g starter
3.75 Instant Dry yeast. (I have started using 3g total of IDY more recently
560g water
950 ap flour
30g gluten
22g diastatic malt
20g salt
35g sugar
17g oil

mix the starter and water together either in a mixer or in a bowl by hand. mix all the other ingredients together in another bowl leaving the salt and oil to the side for later. add the dry mixture to the wet mixture, knead together for about 5 or six minutes by hand or 3 or 4 minutes in the mixer on low. now add the salt and oil and knead until you pass a satisfactory window pane test. see part one of this video for more information here.

rest at room fro 20 minutes then ball into desired ball sizes. transfer to the fridge for 24 to 48 hours. you should freeze any balls you don't think you'll use in the second 24 hours, after 24 hours in the fridge.

0:00 Tips on using a pizza peel
1:39 Why enzymes are important for pizza dough
4:40 tips on how to shape a pizza
6:17 how to make a starter easier
8:16 how to make a San Fransisco starter
10:49 Tips on how to use a mixer for pizza dough
14:43 why keeping a dough journal is important