CLASSIC PIZZA DOUGH RECIPE - SIMPLE — OONI USA
Flour, salt, water and yeast – what do these simple ingredients have in common? They come together to create the perfect foundation for any good Italian pizza - perfect pizza dough recipe!Makes 3 x 330g dough balls or 4 x 250g dough balls
Provided by Ooni Pizza Ovens
Total Time 4 hours 21 minutes
Prep Time 4 hours 20 minutes
Cook Time 1 minutes
Yield 4/5
Number Of Ingredients 5
Steps:
- Place two-thirds of the water in a large bowl. In a saucepan or microwave, bring the other third of water to boil, then add it to the cold water in the bowl. This creates the correct temperature for activating yeast. Whisk the salt and yeast into the warm water.If mixing by hand: Place the flour in a large bowl and pour the yeast mixture into it. Stir with a wooden spoon until a dough starts to form. Continue mixing by hand until the pizza dough comes together in a ball. Turn it onto a lightly floured surface and knead with both hands for about 10 minutes, until it is firm and stretchy. Return the dough to the bowl. Cover with cling film and leave to rise in a warm place for about 2 hours or until doubled in size.If using a mixer: Fit the mixer with the dough hook and place the flour in the mixer bowl. Turn the machine on at a low speed and gradually add the yeast mixture to the flour. Once combined, leave the dough to keep mixing to at the same speed for 5-10 minutes, or until the dough is firm and stretchy. Cover the dough with cling film and leave to rise in a warm place for about 2 hours or until doubled in size.
- When the dough has roughly doubled in size, divide it into 3 or 4 equal pieces, depending on what size you want your pizzas to be (either 12 inches or 16 inches wide). Place each piece of dough in a separate bowl or tray, cover with cling film and leave to rise for another 30 - 60 minutes, or until doubled in size.
- Kneading and stretching the dough: Our top tip is always to start with a perfectly rounded ball of pizza dough as this helps to keep the shape of the pizza base circular during the stretching process. Place the ball on a lightly floured surface, flour your hands and use your fingertips to press the dough into a small, flat disc. Working from the center, push the dough outwards while spreading your fingers, making the disc slightly bigger. Pick up the pizza dough and gently pinch it all around the edge, allowing gravity to pull it downwards into a circle. Neapolitan-style pizza bases are very thin, so you should be able to see through the base when you hold it up to the light. Take care when doing this – you don’t want it to tear.
- Once the pizza dough is fully stretched, lightly flour your pizza peel and lay the base on it. If at this point you see any small holes in the dough, gently pinch them back together. Once you’re happy with the base, add your toppings and bake in your Ooni pizza oven as indicated in your chosen recipe.
Nutrition Facts : ServingSize 4/5,
COLD-PROVE PIZZA DOUGH RECIPE — OONI USA
Good things come to those who wait, and pizza dough is certainly no exception!Cold-proving or cold rising is a technique that slows down the fermentation process by placing the dough inside your fridge as it ferments, allowing the yeast to work on the sugars in the flour for a long period of time.A 24- to 72-hour prove time helps the dough to develop a complex structure, creating a deeper flavor and added texture. Shaping the dough into balls while they’re cold also prevents excess air from escaping, resulting in beautifully bubbly crusts when cooked. Although it requires a bit of forward planning, the technique itself is super simple, and the results are well worth the wait. Just mix the ingredients together, then pop the pizza dough in the fridge and let the yeast work its magic! This recipe is very similar to our Classic Pizza Dough, with simply the quantity of yeast adjusted for cold-proving.Makes 4 x 12” (30cm) pizzas (equivalent to 4x 250g dough balls), or 3x 16” (40cm) pizzas (equivalent to 3 x 330g dough balls)Preparation: 29 h 40 min
Provided by Federica Scanavini
Total Time 29 hours 41 minutes
Prep Time 29 hours 40 minutes
Cook Time 1 minutes
Yield 4
Number Of Ingredients 4
Steps:
- Prepare the pizza doughPlace two-thirds of the water in a large bowl. In a saucepan or microwave, bring the other third of water to boil, then add it to the cold water in the bowl. This creates the correct temperature for activating yeast. Whisk the salt and yeast into the warm water.
- Mixing and kneading - by handPlace the flour in a large bowl and pour the yeast mixture into it. Stir with a wooden spoon until a dough starts to form. Continue mixing by hand until the dough comes together in a ball. Turn it onto a lightly floured surface and knead with both hands for about 10 minutes, until it is firm and stretchy. Return the dough to the bowl. Cover with plastic wrap (cling film).
- Mixing and kneading - using a mixerFit the mixer with the dough hook and place the flour in the mixer bowl. Turn the machine on at a low speed and gradually add the yeast mixture to the flour. Once combined, leave the dough to keep mixing to at the same speed for 5-10 minutes, or until the dough is firm and stretchy.Cover the mixing bowl with plastic wrap (cling film).
- Cold prove the pizza doughPlace the covered pizza dough in the fridge to cold prove for 24 to 72 hours. When the dough has roughly doubled in size, remove the dough from the fridge.
- Second proveDivide the cold-proved pizza dough into 3 or 5 equal pieces, depending on what size you want your pizzas to be (either 12 inches or 16 inches wide). Shape each piece into a ball, and place each pizza dough ball in a separate bowl or tray. Cover with cling film and leave to rise for 5 hours on your kitchen bench, so that they can come up to room temperature and double in size.
- Stretching the pizza doughOnce the second prove is complete, you’re ready to stretch out your pizza bases!Place the ball on a lightly floured surface, flour your hands and use your fingertips to press the dough into a small, flat disc. Working from the center, push the dough outwards while spreading your fingers, making the disc slightly bigger. Pick up the dough and gently pinch it all around the edge, allowing gravity to pull it downwards into a 12”/16” circle. Neapolitan-style pizza bases are very thin, so you should be able to see through the base when you hold it up to the light. Take care when doing this – you don’t want it to tear.Once the dough is fully stretched, lightly flour your pizza peel and lay the base on it. If at this point you see any small holes in the dough, gently pinch them back together. Once you’re happy with the base, add your toppings and bake in your Ooni pizza oven!
Nutrition Facts : ServingSize 4,
More about "ooni classic pizza dough recipes"
COLD-PROVE PIZZA DOUGH RECIPE — OONI USA
Good things come to those who wait, and pizza dough is certainly no exception!Cold-proving or cold rising is a technique that slows down the fermentation process by placing the dough inside your fridge as it ferments, allowing the yeast to work on the sugars in the flour for a long period of time.A 24- to 72-hour prove time helps the dough to develop a complex structure, creating a deeper flavor and added texture. Shaping the dough into balls while they’re cold also prevents excess air from escaping, resulting in beautifully bubbly crusts when cooked. Although it requires a bit of forward planning, the technique itself is super simple, and the results are well worth the wait. Just mix the ingredients together, then pop the pizza dough in the fridge and let the yeast work its magic! This recipe is very similar to our Classic Pizza Dough, with simply the quantity of yeast adjusted for cold-proving.Makes 4 x 12” (30cm) pizzas (equivalent to 4x 250g dough balls), or 3x 16” (40cm) pizzas (equivalent to 3 x 330g dough balls)Preparation: 29 h 40 min
From ooni.com
Reviews 4
Total Time 29 hours 41 minutes
From ooni.com
Reviews 4
Total Time 29 hours 41 minutes
- Stretching the pizza doughOnce the second prove is complete, you’re ready to stretch out your pizza bases!Place the ball on a lightly floured surface, flour your hands and use your fingertips to press the dough into a small, flat disc. Working from the center, push the dough outwards while spreading your fingers, making the disc slightly bigger. Pick up the dough and gently pinch it all around the edge, allowing gravity to pull it downwards into a 12”/16” circle. Neapolitan-style pizza bases are very thin, so you should be able to see through the base when you hold it up to the light. Take care when doing this – you don’t want it to tear.Once the dough is fully stretched, lightly flour your pizza peel and lay the base on it. If at this point you see any small holes in the dough, gently pinch them back together. Once you’re happy with the base, add your toppings and bake in your Ooni pizza oven!
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