I Made Ny-style Pizza Without Commercial Yeast

This pizza was a little bit different from what I normally make. One of the people I'm making pizza for are unfortunately battling cancer and they requested that the pizza not have any commercial yeast in it. Fortunately I have been training for this for months experimenting with sourdough pizza. So a few days earlier I called up my friend Sabrina, got some of her sourdough starter and I started feeding that sourdough and this is what happened. This dough has been through a 72 hour cold fermentation process. I took this dough out of the refrigerator about three or four hours ago to get it up to room temperature. Instead of instant yeast the only leavening this dough had was from the sourdough starter. I fed Sabrina's starter for several days before making dough and once it was active and rising I used it to make these dough balls. After three days in the refrigerator I pulled these dough balls out a few hours in advance let them get up to room temperature so they're nice and relaxed and easy to stretch and work with and honestly at this point the dough looks fantastic. I'm stretching the dough exactly the same way I would my normal New York pizza dough. I start by gently pressing the air out from the center to the edge form that crust then I pick it up and I let gravity do the work. I'm not pulling on the edge I'm just letting gravity pull it down. After 72 hours and letting this come up to room temp you can see it's super easy to work with. No rolling pin no forcing it just letting the dough tell me when it's ready and once it gets up to size lightly dust the peel put it on there then I'm going to build this pizza pretty simple. Some Two Rivers olive oil on the crust to help with browning some homemade sauce made from Bianco Di Napoli crushed tomatoes some organic dried oregano a little sea salt and some fresh garlic using the bottom of this ladle that's flat to gently apply the sauce got my light layer of Pecorino Romano here then the Grande whole milk low moisture mozzarella and break off some chunks of Grande's whole milk fresh mozzarella give it a little character some different color some great creamy taste I'm going to make sure I don't overload this so we get that that oven spring when it hits that pizza steel the steel is going to be at 550 degrees it's been preheating for about an hour now now here's the part where you get to find out if waiting three days was worth it the oven spring is the rapid rise the dough gets during the first few minutes of baking as gases expand and steam forms inside the dough causing the crust to puff before it sets gets hotter in the back so we want to make sure we turn it make sure the bottom's not burning give it another minute this is why I don't really bake by time alone every pizza is a little bit different put my screen in here to protect the bottom you can see the top isn't finished yet but the bottom's pretty darn close so I'm going to move it to the screen to protect the bottom of the pie from overcooking while the top finishes hey time out I want to pause real quick and tell you about something I am really excited about if you have watched this channel for any amount of time you've probably seen me wearing these custom the best pizza shop t-shirts I'm really picky about how my t-shirts fit so instead of ordering finished shirts in bulk I like buying the exact shirts I want and applying my own DTF transfers from Ninja Transfers that gives me the flexibility to make custom shirts in really small batches without committing to these giant bulk orders after using Ninja Transfers for about a year now I can tell you these transfers really hold up I wear these shirts for hours sweating in the heat getting sauce on me getting cheese on me and they go through the washing machine over and over and over again honestly these transfers have outlasted the actual t-shirts themselves Ninja Transfers sent me some products to use and if you want to make high quality custom shirts at home in small or large batches I highly encourage you to check out Ninja Transfers there's a link in the description below that gives you 10% off your order and also gives me a small percentage back that goes to support this channel at no additional cost to you and there it is quickly cut it and I'm gonna let it cool and there it is some Pecorino Romano if I put a screaming hot pizza into the cardboard box all that steam's gonna get chopped underneath it and that beautiful crispy bottom I just worked so hard for can soften giving it even a short amount of time in the rack let some of that steam escape and that's it three days of fermentation a sourdough starter from a friend and one pizza made a little different because somebody needed it that way and this is probably my favorite part of making pizza it's fun obsessing over dough and ovens and ingredients but at the end of the day because pizza is something you get to give to somebody and this one was made especially for them