Makes: 8 Pizzas
Prep Time: 30 mins plus 2-4 hours proofing time
Cook time: 90 seconds in the Ooni
Things you need:
Poolish
300ml Water
300g Flour
5g Sugar
5g Active dry yeast
Pizza Dough
1 Kg Type 00 Farina Flour (ideally caputo blue label)
525ml Water
Poolish (once developed)
30g Sea salt
Pizza Sauce
1 Large can San Marzano Tomatoes
Good Glug of Extra Virgin Olive Oil
Salt and pepper to taste
Steps
First make the poolish. Combine it all in a container and mix thoroughly as per video. Cover this and let it sit at room temperature for 1 hour. Then in the fridge overnight.
The next day in a big bowl add 525 ml of water and all of your poolish. Stir until mostly dissolved. Then add the salt and type 00 flour. Mix for a couple of minutes with a spatula. Then cover and let this rest for 15 mins.
After this knead your dough until smooth. Put back into the bowl. Cover and let this rest for 1hr.
After 1hr shape into balls as per video. 250g each for a 12 inch pizza. You will have one leftover that is over 300g that will make a 14-15 inch pizza.
Bulk ferment these in a oiled baking tray or my preferred method in individual containers as per the video. Let these cold ferment in the fridge for 2 days or even upto 3 days. (If you don't want to proof them that long then let them sit on the counter for 3-5 hours and then stretch)
After 2 days let the dough balls sit out at room temp for 1-3 hours to expand more and come to room temp.
Then shape and stretch the pizzas as per the video and add your chosen toppings. Don't overload them
If your cooking them in a Ooni pizza oven they will take 90 seconds or so. If your baking them on a pizza stone in your oven, then turn it on full whack and will take about 10 mins to cook. Enjoy pizza time my friends.
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