How to make the best Sourdough Pizza | Recipe for Italian pizza | Foodgeek Cooking

Does sourdough work for pizza dough? Absolutely. This is my full sourdough pizza dough recipe: Tipo 00 flour, 65% hydration, a cold retard in the fridge, and a hot baking steel to finish it. I also cover the sauce (San Marzano tomatoes that actually grow on the slopes of Mount Vesuvius) and four of my favorite toppings, from a classic margherita to a quattro stagioni. Pizza's story goes back further than most people think, too. It descends from Roman flatbreads, and the modern tomato-topped version wasn't born until poor Neapolitans started adding tomatoes, once believed poisonous, to their yeasted flatbread in the early 1800s. Buy Foodgeek Merch: https://fdgk.net/buy-merch Patreon: https://fdgk.net/patreon The Recipe: https://fdgk.net/sourdough-pizza-recipe T-shirt by @FrenchGuyCooking :D Ad links! In this video: Brovn Pizza Peel: https://fdgk.net/buy-brovn-pizza-peel Pizza Cutter: https://fdgk.net/buy-pizza-cutter Baking Steel: https://fdgk.net/buy-baking-steel Magrethe Bowl: https://fdgk.net/buy-magrethe-bowls Small spatula: https://fdgk.net/buy-small-spatula Roasting pan: https://fdgk.net/buy-roasting-pan San Marzano DOP: https://fdgk.net/buy-dop-san-marzano Brød & Taylor Proofer: https://fdgk.net/buy-brod-and-taylor-... Jars for your starter: https://fdgk.net/buy-weck-jars Small spatula for starter: https://fdgk.net/buy-small-spatula Precision Scale: https://fdgk.net/buy-precision-scale Heat resistant gloves: https://fdgk.net/buy-heat-resistant-g... My Amazon store fronts: US: https://fdgk.net/amazon_us UK: https://fdgk.net/amazon_uk Follow me on: Instagram: https://fdgk.net/instagram Facebook: https://fdgk.net/facebook Reddit: https://fdgk.net/reddit Music: Epidemic Sound: https://fdgk.net/epidemicsound Guitars in the background: Custom Fender Batman Stratocaster Martin HD28 Dobro Hound Dog M-14 Line 6 JTV-69 00:00 Introduction 00:23 About pizza's history 01:35 Channel intro 01:55 About the flour 02:35 About vital wheat gluten substitution 02:56 About semolina, hydration, and salt 03:25 About inoculation and the bread calculator 04:04 Support the channel note 04:20 Recipe start: mixing dry ingredients 04:52 Mixing in starter, oil, and water 05:36 Resting and bulk fermentation 06:37 Windowpane test 07:07 Dividing and pre-shaping 07:44 Placing in the pan for final proof 08:16 Making the pizza sauce 09:04 Adding tomatoes and seasonings 09:52 Finishing the sauce and baking prep 10:17 Shaping the pizza base 11:23 Placing on the peel 12:06 Building the margherita 12:56 Baking and finishing the margherita 13:50 Building the quattro stagioni 14:53 Baking and finishing 15:33 Building the prosciutto pineapple pizza 16:42 Building the olive and caper pizza 17:43 Wrap-up: pizza ideas