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How To Make The Perfect 48 Hour Pizza Dough for your Ooni or Gozney Oven.

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Are you looking for a way to make the perfect 48 hour pizza dough for your ‪@Oonihq‬ or ‪@gozney‬ oven? Look no further! In this video, I'll show you how to make the perfect pizza dough for your Ooni or Gozney oven, so you can enjoy delicious pizza all year long!
Follow my instagram at Thepizzaguyjon. I post videos and short videos there almost daily of pizzas I've made using this dough recipe.
Affiliate Links to the items I use.
Bianco DiNapoli Tomatoes. amzn.to/3pM8ErI
Caputo 00 Flour: amzn.to/3PNO6tF
Caputo Semolina: amzn.to/3D1NCZ8
**I did not make up this recipe, check out ‪@AskChefLeo‬ out on Instagram. I love to try other recipes and if I like it I will share with you.
#ooni #gozney #doughrecipe #pizza

Опубликовано:

5 сен 2024

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Комментарии : 18

@trippy1v349 7 месяцев назад

Let’s get a video on how to hand knead pizza dough?

@unkown7475 Год назад

Hi do you also still have issues with your famag? I still have the problem the dough does not rise while baking. It seems like the famag kills the whole yeast while kneading...

@joshm886 2 месяца назад

Could I cut this reciepe in half for just 3 dough balls ?

@bobmarlyrob Месяц назад

yes i did it will be fine

@happybackchiropractic Год назад

At 9:02 you quickly mentioned “now we’re gonna get it wrapped up in the Glad Cling’n Seal”… what did you mean by that? Because I don’t believe you showed what you meant.

@ThePizzaGuyJon Год назад

Right, so I didn’t show that but off camera I do cover the dough with cling film.

@happybackchiropractic Год назад

@@ThePizzaGuyJon to make sure no air gets in the container, correct? And then you place the lid on top of that, correct?

@jralz4620 Год назад

Hey buddy thank you so much for your content. I have a question looking at your previous videos, whenever you use poolish for a pizza recipe - what is the ratio % (amount of poolish) you incorporate to the complete recipe. If the total flour lets say is 1 KG Flour and is the poolish amount you use ?

@ThePizzaGuyJon Год назад

Thank you. So it all depends what you want to do. I find 50% is good but sometimes will try 20%. Experiment and see what works for you.

@ruchdiaamer5599 Год назад

@@ThePizzaGuyJon Thanks! Following up question so you think people that do big batches like businesses and work with poolish, if they are using a 20 kg bag do you think it will be same for them to take 20-50% of Poolish?

@Rob_430 10 месяцев назад

As a bread baker, the Poolish is normally 20-30% of the main dough. Should be the same for pizza dough. I don’t use a Poolish, but like with my breads, I use a no knead, overnight, fermentation dough.

@DynamicJon Год назад

Got any good instructions on how to freeze?

@ThePizzaGuyJon Год назад

Yeah the best way to freeze is to freeze the dough when it’s at its good fermentation and place into either ziplock freezer bags or small containers. Take out at least 12 hours before cook and place into the fridge.