- 18/06/2025
Here's how to make sourdough pizza by the head chef of Franco Manca.
Category
🛠️
LifestyleTranscript
00:00Hello, my name is Rafa. I'm the other chef for Franco Manca and today I'm going to be showing you guys how to make a 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.
00:18It takes about two weeks, two weeks and a half to make it.
00:21All you need to make it is around 100 grams of flour, 100 grams of water,
00:2510 grams of honey or juice. You 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 flour, a bit more of water, leave it to rest again.
00:38Keep doing so until it actually bubbles and start growing in size.
00:42So that's the sourdough starter. Now 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 at an average temperature of 18 to 22 degrees Celsius.
00:56So we're just going to add the water to the bowl.
01:02Next ingredient would be the fine sea salt, normal fine sea salt.
01:06What the salt's going to do to your dough, it's going to change how elastic it's going to be.
01:11Also give flavor. So if you put too much salt, you're going to have a very elastic dough.
01:16It's going to be very hard for it to stretch. If 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 you 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.
01:56It doesn't need to be completely dissolved in the water.
01:59As soon 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 a type zero,
02:15which is a bit grainy and also we ask them to keep the skin off the grains.
02:20So it has a bit more fiber into it.
02:23Okay, so I'm going to add my flour slowly to start with.
02:27The proportion of flour would be around 1 kilo and 670 grams of flour for a liter of water, average.
02:37Every type of flour is different.
02:39If you're using a different type of flour you're probably going to use a bit more or a bit less,
02:44depending on the strength of the flour.
02:46So you're going to add enough flour for you to get to the point where you can actually remove your dough from the bowl
02:51and then knit it on the... just 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 and they're going to love making your kitchen a big mess.
03:08So literally just going to fold it inside until 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.
03:19It 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.
03:26And then you're going to start knitting it.
03:31Literally just folding it and pushing.
03:35You should do it for about five to six minutes once the dough is like consistent.
03:43So you get a nice elasticity to the dough.
03:46You know when your dough has had enough flour when the counter is clean.
03:52For example here, you can see my dough is ready.
03:54I just need to knit it a bit more because I'm knitting it and the counter is totally free of the dough being stuck to it.
04:01If it's sticking a bit too much to your hands, just dust your hands in the flour and keep doing it.
04:07Then you're going to shape it in a shape of a bowl.
04:12Just 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.
04:24And to avoid it from drying and creating a very dry crust on the top, you're going to get some cling film.
04:33And close your bowl, so 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 bowls.
04:47After 15 hours, that's kind of the result to be looking for.
04:51The dough will have grown quite considerably, almost double of the size.
04:55And we're going to soon cut it into portions and put it inside of those trays.
05:01At Franco Manca, we use those trays because it also helps remove some of the moisture of the dough.
05:06At home, if you don't have those kinds of trays, use a container or a tight container.
05:11And make sure you have enough space to fit the dough in.
05:14Okay?
05:15So, all you're going to do now, you'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.
05:27Ideally, if you're going to make a pizza home, you'd want your pizza bowl to be around 250 grams.
05:33You 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 bowl.
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 hand.
06:02And 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, just dust your hand a bit of a flower.
06:15And then you can shape it nicely.
06:19That would be one pizza bowl.
06:21The other way is you can fold it 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, they just fold it in using both hands.
06:40And it's much faster.
06:41So, that's how you do your pizza bowls.
06:53Now, I have this tray.
06:55I'm going to leave it to rest for about three or four hours.
06:57So, it's going to double in size again.
06:59Just going to put it on the sides and you'll see the final result in a bit.
07:02Once your dough is ready, you're going to get some of the flour and you're going to sprinkle it on the top.
07:13Then you're going to cut through the lines through the five spatula.
07:21And scrape it off from the bottom.
07:23So, this part here is going to be on the bottom.
07:29Move your tray to the sides.
07:33Add a bit of flour on the counter.
07:37A bit of flour on the top.
07:39And now, I'll show you guys the easiest way to make it.
07:42Basically, when people are learning how to make pizzas, stretching, that's how they do it.
07:46So, all you're going to do, you're going to get your hand from the middle and you're going to press it down.
07:53Make it as flat as possible.
07:57Leaving the edges.
07:59Then, you're going to turn it over.
08:01Do exactly the same thing.
08:05Once this is done, you lift it up a bit.
08:08Get off the flour from underneath.
08:13Place it on the counter.
08:15And one hand is going to move up and down.
08:18The other one is going to stretch.
08:19So, all you're going to do is you're going to turn and stretch at the same time.
08:30Yeah, and 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 lado 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.
08:59So, that's a basic margarita pizza.
09:03It's the number two on Franco Manca.
09:05The main difference comes now.
09:08Like, when you have to cook it.
09:10At Franco Manca, we use massive ovens that reach around 500 degrees Celsius.
09:14And at home, you're going to have an oven that over is going to go maximum of 300 degrees Celsius.
09:19When you're cooking it.
09:21Obviously, you can use some tools to help you cook your pizza.
09:23Like a pizza stone.
09:24Which is what I have here I'm going to use today.
09:26Now, I'm going to grab my pizza stone to cook the pizzas.
09:29I'm just going to lift my pizza and put it on the top.
09:31Adjust it on the top of the pizza stone.
09:33And then, I'll move it inside of the oven.
09:34So, now we go to the final touches.
09:35We're going to add the buzzer.
09:36So, now we go to the final touches.
09:37We're going to add the buzzer.
09:38and the drizzle of olive oil.
09:41And the drizzle of olive oil.
09:43You can use olive oil.
09:44At the same point, you won't allow it to matter.
09:47And keep on balance as a supportiveaux.
09:50We're going to add the oven.
09:52We're going to add noodles up the בא�レ índone.
09:56Make it easy to pour in the oven.
09:58And, after the franchisee, I'll wash all the pieces of farmers.
09:59Instead of dispensately, we will use olive oil from ancient butter.
10:05We will adjust bothamine in their oven.
10:06and from here you can cut and enjoy it as i mentioned the pizza is going to be much
10:13crispier because of the cooking so you can actually feel it hear it as well and just
10:18gonna cut it through and then i'll show you guys how the napolitans they eat the pizza actually
10:24they just cut a piece through it they fold it and then from here they just rub it back very hot
10:36you
Recommended
26:38
|
Up next
6:22
10:41
10:41
0:28
2:05
2:33
2:04
6:17
1:23
1:40
1:43
0:21
0:27
0:51
1:37
0:53
1:04
1:06