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Pizza dough

Pizza dough

Flour, salt, water and yeast – what do these easy ingredients have in typical? They occur together to generate the perfect basis for any very good pizza!

This recipe is an excerpt from our new cookbook, Ooni: Cooking with Fireplace , and the go-to pizza dough recipe adopted by Ooni CEO and pizza obsessive, Kristian Tapaninaho. “Dough is really essential. It’s the base of any very good pizza – in each perception,” he suggests. “I’ve long gone through several, numerous dough recipes over the a long time and this is the one I at the moment locate myself utilizing the most. Behold, Ooni’s canonical pizza dough recipe.”

Substances
Makes five x 12in (30cm) pizzas – equal to five x 5oz (160g) dough balls
or
Makes three x 16in (40cm) pizzas – equal to three x 9 oz (270g) dough balls

1 cups (300ml) cold drinking water
2 tsp (10g) salt
oz (7g) refreshing yeast (if unavailable, use tsp (3g) active dried yeast or tsp (2g) instant dried yeast)
four cups (500g) “00” flour, in addition further for dusting

Approach
Area two-thirds of the h2o in a massive bowl. In a saucepan or microwave, provide the other 3rd of water to boil, then insert it to the cold drinking water in the bowl. This results in the correct temperature for activating yeast. Whisk the salt and yeast into the warm drinking water.

If mixing by hand:
Spot the flour in a huge bowl and pour the yeast combination into it. Stir with a picket spoon until finally a dough begins to kind. Proceed mixing by hand until finally the dough will come with each other in a ball. Flip it onto a lightly floured surface area and knead with the two hands for about 10 minutes, until it is firm and stretchy. Return the dough to the bowl. Include with plastic wrap and leave to rise in a heat place for 1-two several hours.

If making use of a mixer:
Suit the mixer with the dough hook and area the flour in the mixer bowl. Switch the machine on at a lower pace and gradually incorporate the yeast mixture to the flour. When combined, go away the dough to keep mixing to at the exact same velocity for 5-ten minutes, or until finally the dough is company and stretchy. Go over the dough with plastic wrap and leave to rise in a heat spot for 1-two several hours.

When the dough has roughly doubled in measurement, divide it into three or five equivalent pieces, dependent on what measurement you want your pizzas to be (both twelve inches or sixteen inches extensive). Spot each and every piece of dough in a separate bowl or tray, cover with plastic wrap and go away to increase for another 20 minutes, or until finally doubled in measurement.

Note:
It’s also feasible to cold-demonstrate your dough, a technique that allows the yeast to function on the sugars in the flour for for a longer time, therefore supporting the dough to produce a deeper flavor. To do this, use 50 percent the sum of yeast outlined in the substances, and depart the dough to rise in the fridge for 24-seventy two hours – fundamentally, until finally the day you need it. Divide the dough and protect it as described in the main recipe, then set aside (not in the fridge) for at least 5 hours, until finally it is up to room temperature.

Kneading and stretching the dough:
Our best tip is constantly to start off with a properly rounded ball of dough as this will help to maintain the shape of the pizza base circular for the duration of the stretching approach. Spot the ball on a frivolously floured surface, flour your fingers and use your fingertips to press the dough into a modest, flat disc. Functioning from the heart, press the dough outwards even though spreading your fingers, producing the disc somewhat larger. Select up the dough and gently pinch it all about the edge, allowing gravity to pull it downwards into a twelve-inch (30cm) circle. Neapolitan-type pizza bases are really skinny, so you should be ready to see via the foundation when you keep it up to the light. Consider treatment when performing this – you don’t want it to tear.

After the dough is completely stretched, evenly flour your pizza peel and lay the foundation on it. If at this position you see any tiny holes in the dough, gently pinch them back again jointly. As soon as you’re pleased with the foundation, insert your toppings and bake in your Ooni 3, Ooni Koda or Ooni Professional as indicated in your decided on recipe.

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