The Ultimate Sourdough Pizza | Marceau Dauboin | Skillshare

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Taught by industry leaders & working professionals
Topics include illustration, design, photography, and more

Watch this class and thousands more

Get unlimited access to every class
Taught by industry leaders & working professionals
Topics include illustration, design, photography, and more

Lessons in This Class

    • 1.



    • 2.

      Pizza Recipe Introduction


    • 3.

      Initial Dough Mix & Autolyse


    • 4.

      Second Dough Mix


    • 5.

      Stretch & Folds


    • 6.

      Overnight Prep


    • 7.

      Second Day Proof


    • 8.

      Prepare Your Pizza Sauce


    • 9.

      Prepare Your Toppings


    • 10.

      Cast Iron Pizza Baking Method


    • 11.

      Reversed Baking Tray Baking Method


    • 12.

      Sourdough Pizza Conclusion


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About This Class

Have you ever wanted to learn how to bake your own Sourdough Pizzas from home without any specialised ovens or equipment? Then this is the ideal Baking Class for you!

These lessons are designed to be as informative yet easy to digest as possible no matter your skill level. Which is why, for further accessibility, a comprehensive PDF guide containing all recipe Ingredients & Instructions is included for quick and easy reference.

Furthermore, all baking temperatures & measurements are also provided in both Metric & Imperial units for complete ease of use.

Simply put, there is no better way to begin baking your very own Sourdough Pizzas for you and all of your loved ones to enjoy!

Meet Your Teacher

Teacher Profile Image

Marceau Dauboin

Artisan Baker/Owner at The Yeastie Bois


Hi there, I'm Marceau! I am a half French, half South African 22 year old based in Cape Town, South Africa. I have been baking as a hobby from my teens up until 2019 when I opened my own Artisan Home Bakery called The Yeastie Bois.

Since then I have written 3 Cookbooks and have published over 16 classes on how to bake some of my favourite Breads, Meals & Desserts!

Doing this has allowed me to learn & share more about my passion for food that I could never have imagined possible and I am so incredibly humbled by the amazing support I have received over the years.

I truly cannot wait to embark with you on this amazing culinary journey together so I hope to be seeing you soon!


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1. Welcome!: Hi there, my name is Most of them won, and I am the owner of the ISTE boys artisan home bakery in Cape Town, South Africa. Now together and this Baking class, I will be teaching you everything you need to know on how to make the most delicious sowed of pizzas for MOM without any specialized equipment or utensils. Making your own pizzas can be such an incredibly rewarding experience, which is why I designed this class to be a simple yet informative as possible with bite-size lessons and a written guide to accompany you through the entire process. Using soda in this recipe will truly take your pizzas flavor and texture to the next level. But if for whatever reason you do not have one yet or simply need a refresher, then do feel free to check out my dedicated sourdough starter class, which you can find a my teacher profile all through the search type above. This recipe serves as a great introduction to the world of sourdough cooking and is the first of a six part series covering how to make delicious Saudi meals completely from scratch. So with that said, do be sure to hit the Follow button above to not miss out on any upcoming recipes, such as these tortilla burritos or even this Gourmet burger. But with that out of the way, let's jump straight into the following lesson. We shall be taking a look at the ingredients needed to make the perfect sourdough pizzas. 2. Pizza Recipe Introduction: Welcome to the first lesson of this incredible sourdough pizza recipe. I will be showing you how to make two medium pizzas using two of my favorite bakery methods. The one or produces soft and religiously thin slice reminiscent of New York style pizza. While in the other, we will use a cast iron pan to recreate a more traditional hard base which will be delicious, crispy to bite into. You are more than welcome to trout. Both methods for yourself to see what you prefer. But with that said, let's jump into the ingredient list for order. As I said, we will be making to medium pizzas using these measurements, but do feel free to double or otherwise multiply these values to make more cake. Wheat flour is definitely my go-to for pizzas, as it is the closest to traditional W0 flower that is available to me. If you can't find either than all purpose flour is also an excellent choice. For the sourdough starter. I recommend preparing it the night before or at least eight hours before attempting the recipe, I use my rice data as its high yeast count allows for a slightly better rise. But again, as long as it's active and matured, you can use just about any flower base starter. Now for the pizza sauce, I like to use tomato paste as it is easy to work with and produces a deeper and delicious taught flavor compared to puree or pre-made source. So it definitely comes highly recommended. Finally, for the toppings, there's truly only one ingredient which I would consider essential. And that would be mozzarella cheese to get the best melting results. And non soggy pizza, I would recommend a low moisture variant, but it's not a deal breaker if you cannot find their particular type. For the remaining toppings, I like to keep it very simple with some sliced onions and fresh basil, but you're more than welcome to add whatever toppings you like, such as mushrooms, bacon of avocado, and of course, pineapple. As a final note, you will be needing to use additional olive oil as aggressing agent throughout the recipe. So do be sure to have some available. Now that our ingredients are out of the way, let's jump straight into the next lesson, where we shall begin preparing our pizza dough. 3. Initial Dough Mix & Autolyse: To begin mixing and pizza dough, the first thing you are going to need to take out is a scale, as well as the ball. For your scale, I'd highly recommend using a digital one as it is way more accurate, the most analogue scales and isn't too expensive either. The one I have cost me about $10 and has served me very well. In any case, be sure to 0 your scale out with your ball on top, and then add in 300 grams of KCl wheat flour from there, be sure to remove any excess and then poor in 225 grams of water. When that is done, begin using your hand in a cloth shape to gently mix the two ingredients together. And then once it starts to incorporate, Use your entire palm to work the dough until roughly all the flour has been mixed in. This should only take approximately two minutes anymore time and you may start over developing your gluten, which will make working with the Doe much harder. Don't worry too much if it is sticky. When your initial mixes done, simply use the spring to scrape of any DO from your fingers and then wash off anything that remains. From there. Covey a ball with a damp cloth, a letter rest for 30 minutes. This rest period is known as an auto police. And the larger flower to absorb a maximum amount of moisture from the water. This will make your dough last longer and has the added benefit of making the pizza base much easier to work with, which is extremely important when working by hand. Put that all said, I shall see you in the following lesson. 4. Second Dough Mix: Once the 30-minute orderlies rest has been completed, you are now going to mix in your doughs to remaining ingredients. So place your ball back onto your scale and then add in 60 grams of sourdough starter, as well as six grams of salt from their usual fingers to push the starter into the dough, continuing like that for a few seconds so that it is evenly distributed before beginning to mix normally. You may also want to fold the corners of the over itself as you go along, as this helps to incorporate whatever hasn't been mixed into the dough. When that is done, be sure to scrape off any residue from your fingers and then cover your ball backup with a damp cloth to rest for 15 minutes. While you wait. Dual. So remember to refresh our starter so that you may use it again at a later date. When not in use. I January mix in 50 grams of flour as well as 50 grams of water with the remaining starter within my jaw. 5. Stretch & Folds: When the second don't mix, as well as 15 minute rest has been completed, you are now going to begin developing the gluten in your dough with the help of stretching folds. It is very important that you do not miss this step as developed gluten is what will provide your dough with its elasticity and make it much easier to work with. To accomplish this, we are going to be performing three sets of stretch and folds. I will be pasting my dough on my work surface for demonstration purposes. But I would actually recommend leaving yours in its bowl, especially if this is your first time performing this technique. So once your cloth has been removed, pick up one side of your dough, stretching it up as high as possible without tearing before folding it back over its centre. From there, continue the stretching and folding process all around the dough until you reach one full rotation. If you removed it, plays your door back into your bowl and covered with a damp cloth to rest for 15 minutes. Once that time has expired, repeat the exact same process again. Stretching all sides of the dough as high as possible without tearing before folding them over the center. It is not a huge deal if you're DOE does. All that it means is that you have simply overextended the undeveloped gluten to the point where it has snapped. It is okay if it happens once or twice, but do take k going forward or your domain not gain its consistency? When you have completed a full rotation, covered backup with a damp cloth and this time let arrests for 30 minutes. When that time is up, complete your third and final set of stretch and folds. And at this point you may notice your dough begin to lift from your bowl, which is a great sign of developed gluten. Once that is all done, heavier ball one final time and that your dog proof at room temperature for an hour and a half. 6. Overnight Prep: Now that your pizza dough has finished proofing at room temperature, it is ready for its overnight fermentation. So remove it from your bowl, placing it on a clean work surface. And from there, take out a bench scraper or even a spatula to begin splitting your dough into. If you are having some difficulties than you may lightly wet, you're splitting tool with water before attempting to cut. Once again, I like to gently shake my dough balls by using my spatula to push its sides into itself from the bottom like this, I prefer having smoother pieces of dough, but if you find it too difficult, then you may skip this step as the dough will flatten out overnight. In any case, from there, take out an airtight plastic container in roughly ten grams of olive oil before using one of your dough pieces to help curb the sides. The oil will help prevent your door from sticking to the container and has the added benefit of providing a slightly crispy a texture when baking your pizzas, Be sure to seal the container, but if it is not airtight, you may also wrap it in plastic wrap. Repeat the same process with your secondary piece and then a place both of those in the fridge to rest overnight. With that said, thank you so much for your time. And I shall see you tomorrow where we shall begin baking aisle pizzas. 7. Second Day Proof: Welcome to the second and final day of the sourdough pizza recipe. You're DO pieces should by now have finished fermenting overnight. So you may take them out of your fridge. From there, take out a large baking tray and lightly grease it with about ten grams of olive oil. You didn't have to be too precise with the measurements. Just be sure it is evenly coated. When that is done, take out one of your dough pieces and to redevelop some of that gluten and give it some consistency. Stretch out one of its sides before folding it over the center of the DOT. Continue performing this technique around the entire circumference. And when that is done, flip your door over and begin using your palms to shape it into a round bool, jelly pulling its sides under itself. Now that your first pool is shaped, move on to the next, repeating the exact same process. Just to show you again, pull and fold all the sides around your dough over its centre. Flip it over and then gently use your palms to shape it into a bool. Evenly placed that next year. Other DO piece on your Greece baking tray, making sure there is enough empty space between them and to expand your now I'm going to let your dough proof for two hours at room temperature. So to prevent them from drawing takeout and equally-sized baking tray and place it on top. If you do not have one that you can place over, you may instead use a damp cloth that is large enough to cover the entire SRE. The key here is simply not to allow air to easily pass over your pizza dose. Both that said, I shall see you in the following lesson. 8. Prepare Your Pizza Sauce: Roughly 20 minutes before doze have finished proofing, you may begin preparing your pizza source. So again, place a ball and your scale and measure out 200 grams of tomato paste. If for whatever reason you got yours in the small packets like I did, may save some time by joining them together and then rolling them out like toothpaste. When that is done, poorer than 15 grams of olive oil. And then finally chopping ahead of basal or for full leaves. For the final ingredient of your source, dice one large clove of garlic, and then add it to your mixture from their uses spring to mix those ingredients together until your source is fully homogenized. 9. Prepare Your Toppings: With a few minutes left in your proof, now is the perfect time to prepare your toppings in advance. So first, an arguably most important of all is to Grade 250 grams of mozzarella cheese. Just do be sure to use a large enough plate or bowl to hold it altogether. When that has been fully grated, movie achieves the fridge to cool it down. This will ensure that it doesn't overheat and begin to spill its fat when cooked. From there, you may begin slicing half an onion into thin strips. And do be sure to also have your fresh basil on standby for when you cook your pizzas. At this point, you're more than welcome to prepare any other toppings that you wish, from Avocado to mushrooms or even salami. I decided to keep it simple for my pizzas, but it is completely up to you. What you'd like to add. With that said, however, I shall see you in the next lesson where we shall begin baking our pizzas. 10. Cast Iron Pizza Baking Method: Now that your pizza DOS have finished proofing for two hours, it is time to bake them. I will be showing you two different baking techniques and you are more than welcome to try out both to see what you prefer. With that said, however, it has been my experience that this first method is marginally easier to handle. So do keep that in mind if you prefer to go with the simplest route. So as you may have guessed from the lesson title, you're going to need a cast iron pan. Just make sure that it fits in your oven with the door closed before attempting anything else, as you will need to put it in there at a latest stage, once you have confirmed that it fits porin in ten grams of olive oil, making sure that an evenly coats the entire surface. They're places on your stove in the meantime with no heat, and then take out your baking tray before moving on one of the dose, I found that the easiest method for shaping of pizzas is to simply rotate the dough in your hands and learning gravity performed the rest of the work. Just make sure it does not stretch too far before rotating or it might tear. I am doing this over my work counter for demonstration purposes, but I wouldn't advise for you to do this near your pan to make it easier for you to drop it in when it reaches the desired size. Speaking of which, continue stretching your dough until it is just under the width of your pan. In my case, centimeters. From there. Carefully place you're down your pan, making sure to undo any folds or wrinkles that might form. But your stove on at medium heat and then quickly begin adding a thin and even layer of your pizza sauce, leaving the borders exposed. Let that cook for four minutes. And when that time is done, Agile cooled Missouri law from the fridge, as well as any other toppings you might have. In my case, a quarter of chopped onions. And for no five leaves of basal, set a timer for two minutes and continue cooking with your toppings on. And at the same time, such an oven to the highest girl or boil setting, if your oven doesn't have either of those, simply put it on to the highest temperature. When your two-minute time is over, carefully transfer your pan into your oven. A letter girl, the top, 42 to four minutes or until your cheese begins to Brown. Just make sure to keep an eye on your pizza as a dust setting, it can burn very quickly. When that is done, remove your finished pizza from the oven using your myths and let it come down to temperature for five minutes. In the meantime, let me show you the second baking method in the following lesson. 11. Reversed Baking Tray Baking Method: So this second baking technique is mainly for people who don't have a cast iron pan, all prefer to use a pizza stone. If you do not have either of those, then do not worry as you may instead use a baking tray. So first of all, take those out and then flip it over so that the embossed side facing up. And then put that in a medium to a hierarchy in your oven with the highest grill or temperature setting turned on. This will allow your tray to be as scorching hot as possible. And do note that this technique also works with a pizza stone. Let that pre-heat for 15 minutes, and then take out a large breadboard. Generously and high mean and generously flower your entire board as you do not want your pizza to stick when transferring it to your oven. When that is done, Take out your remaining pizza dough and place it at the center, making sure it gets evenly coated in flour. From there, you may begin a combination of stretching it out on your board and rotating the dough in the air. When your dough roughly reaches 30 centimeters wide, quickly reflow your wooden board and then evenly apply a thin layer of pizza sauce to your base without coaching the room. Agile mozzarella, then your onions, as well as any other topics that you prepared. And then finish it off with a few leaves of basal. You want your pizza to be able to freely move from the board when Schwartz, Friedman overdo your baking tray or pizzas don't. So give it a reasonable shake to see if it sticks. Just be sure not to be too reasonable or your pizza might fall off the end. Move over to your preheated oven and carefully slide out your baking tray, making shirt or not fall under a bit of weight. From there, take your breadboard and get as close as possible before briskly transferring your pizza over to the tray. Immediately jumped the girl setting, changing your ovens temperature to 260 degrees celsius, 500 degrees Fahrenheit from their lecture, pizza bake for six minutes. At the end of that time. But the girl back on and bake phi final two minutes or until you achieve is golden brown. Just be sure to keep a close eye as the grill setting can very quickly burn your pizza from their, remove your baking tray for the oven and let it cool off for a few minutes before digging in. And with that said, I hope you have enjoyed this lesson and I shall see you in the next one. 12. Sourdough Pizza Conclusion: Congratulations on reaching the final lesson of this delicious sourdough pizza recipe. It is now time for both of us to enjoy the fruits of our labor with the taste test. This is my cost iron method pizza, which I shall be cutting in full. And when you look at that lovely slice, now let's see how it tastes. Honestly. This is an amazing pizza. The tomato paste brings a delicious taught flavor which is rounded out so nicely by the basal, which has a very surprising sweetness to it. The olive oil has also helped fry the soda base in the cast iron pan, which gives it some rigidity and a perfect crisp. Moving on to the second pizza, the same delicious flavors are there with slightly more Carmelites cheese, thanks to its extended stay in the oven. The base of this pizza isn't crispy at all like the other one. In fact, it is quite soft, but to me that is perfect for folding a slice. And as that famous New York style sloppiness to it. Honestly, between the two, it is very close as they'll both amazing pizzas. But if I had to pick one, I'd have to go with the second reverse baking tray method. Just in terms of texture. Something about sloppy pizza. Just a so good to me. Or maybe it just reminds me of old cartoons I used to watch back in the day. In any case, that is my winner. But you're more than welcome to try out both methods to see for yourself. Either way, you're going to end up with amazing sourdough pizza. With all that said, I hope that you have enjoyed learning this recipe and I cannot wait for you to join me in the next section of this course, we shall learn how to make delicious burritos with sourdough tortillas.