Hi Tom, great video as always, personally i find bulk ferment all the dough for 24 to 48 hours in fridge then remove 3 hours prior to cooking and ball up at room temperature saves space in fridge also i drop tea spoon of honey in with water and yeast gives you nice leopard spotted crust, also never leave dough on counter uncoverd, forms a gross skin love your videos keep up great work
Thanks for watching! Yeah, which ever way you choose to proof will be fine, I just like to make the balls up prior to the second proof so I can just take the dough out when I’m ready to cook as the time can change especially when filming too!
Agreed. I've used this recipe twice now and the dough was still too cold and springy after 90 minutes. And that's with me living in Australia. I'm making more today and will try taking it out 3 hours before I need it tomorrow. The family loved the pizzas produced with it though.
Hi Tom. It is recommended to use cold water because kneading the dough makes it warmer. And when dough temperature exceeds 28°C then, the gluten structure we need so much, starts to collapse. You can see it when the dough slides to the bottom of the bowl. So if you use cold water you can knead your dough longer, especially on hot days, when room temperature water could be already 25-28°C.
Thanks for sharing, I use cold water if I’m proofing for longer periods of time, but usually in the Uk we don’t need to worry too much about warm weather! 😜
I love the cheeky proud as punch smile at the end. The great thing about it sticking during the launch, shows that it can happen to everyone and yet you managed to save it.Well done.
Thanks so much. And that’s the reason I left it in to help people see not to panic if it happens and that it can be resolved without too much issue too!
@@TomVoyageuki had my fair share of pizza’s sticking to my peel what is also a last resort is to take a round flat plate flip the pizza over should come off the pizzapeel now put some semolina & flip it back saved me some pizza’s also
Very nice. I've been using 65%, but shifting to an Ooni (higher temp) and thus can't use parchment paper, the lower hydration makes a bit of sense, right? Will try that tomorrow (with the poolish) for Sunday's pizza shebang.
You have really made great improvements on this recipe compared to ones in the past. Great job! I always thought you did a great job but used way too much yeast. It shows that you have done your research and changed your recipe over the years. Couldn’t you have just left the dough balls at room temp versus using fridge?
IYHO is all this extra time worth it when comparing this dough with your 4 hour proof dough in your other video, which is my go to recipe and perfect IMO
Hi! Thanks for the comment! im glad you like my other dough recipe and i would say yes, the extra time is worth it. I like it because it gives the dough more time to develop a flavour, and by taking more time you can use less yeast, which some people find makes the pizza less heavy in the stomach, and easier to digest.
Ok, we tried that and it didn’t turn out as well as yours. Dough seemed much stickier and the balls turned flat. Where could I have gotten wrong? Not enough kneading? Too much? Heat? Edit: I think it’s old yeast
Pizza looks great. I would avoid ooni. I bought a pro and was super happy at first. Then within a couple of uses the gas burner failed and their customer support was awful to deal with. Many cheaper options available other than ooni.
I watched a video where it said to use corn meal to launch pizza off peel. well, a fire started in my oven from the build up after just making one pizza. :/. mortified. have to be careful who's advice you trust on youtube!
I use 62% as well, as the higher hydration you actually need to lower the temperature of the oven due to the increased water content. And I like to cook my pizza with ambient and stone temperature around 750 F. Great video, loved the editing too (music, camera angles, frame switches, etc..). Great job on this!
Thanks for the comment! Yeah I find 62/63% my ideal hydration for this type of dough, I’ll do much higher for Detroit style, NY style or bread making but find those to be temperamental and sometimes really sticky and hard to work with! Thanks for the feedback on the video! My college course in video must have paid off! 😂
Yes…. That initial panic set in, but I find keeping calm and not freaking out to be the best way. The most annoying thing for me is when I’m filming if it messes up I have to re do the full shoot of that scene!
Thanks! Great feedback! This one has much less yeast and a different proofing method, I find it less harsh on the digestive system as it has less yeast!
Are you in the UK? Morrisons is the only big supermarket the supply’s it I have found, only 20p and you get enough for over 50 pizzas. I can never use it all in time before it spoils!
Hello! Thanks for the video. It is really useful. In my first experiencie using Ooni Koda 12 I used my dough pizza from 100% biga at 75% hidratation and was a completely messed up. I tried later this % of hidratation and is ideal. Thanks for the great videos.
Thanks for the comment, i would say 75% is very high for someone new to pizza ovens, it can get really sticky and hard to work with! I usually go for 68% but would say start at 62-65% to get used to handling dough.
Hi thanks for the comment, I’m not sure on the w value but it was campito blue bag. I can’t check the bag as I renacer the full 15kgs into a storage bin
Is the pizza dough soft at the middle after cooking it? Looks like it's crispy from the side to the middle. Just wondering..., please update me, because i am planning to make the dough as yours. Thanks in advance.
This dough provides a more Neapolitan style pizza, when cooked hot (450c/850f) in an oven like the ooni. Softer in the middle, and crispy puffy crust. If you want a more crispy base like the NY style pizzas, then i would cook at lower temp, maybe 300c, and go for 5-8 minutes. This will dry out the dough more and give a more crunchy crust, also try using a pizza screen
Hi Tom, thanks for the new video. I have lots of trouble launching my pizza off the peel and into the oven. My pizza always seems a bit wet and sticks to the peel. I have used flour and semolina to dust the peel, still no luck at launching...any ideas!??!
Thanks for the question! Have you checked out my pizza launching tips video?? How to Stop Pizza Dough Sticking to the Peel - Pizza Launching Tips - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-FlcnX6Cdu7k.html
what i like about this recipe is that the dough is almost ready when you take it out of the fridge when i make the dough i dont let it rest for so long at room temperature i put it in the fridge earlier but this way the dough is a couple of hours from being ready when i take it out of the fridge especially in winter it can take forever i think i will try your method thanks for sharing 😁
Sometimes I add oil and sometimes not, I feel Oil gives the crust a more golden brown colour when cooked but it’s not in the traditional recipes for Neapolitan style pizza. Unless adding it as a dressing on top of course
Looks great! You use active yeast, rather than instant yeast - have you ever had trouble getting the yeast going? I've been using instant dry yeast to avoid having to use honey to get the yeast going.
If I can I’ll always use fresh yeast also known as compressed yeast. I only use instant or active if I can’t get hold of fresh, but have never had an issue with it not activating properly
Not a stupid question at all! And something I should have mentioned! Yes you can freeze, if I were to freeze I would do it after the first proof once you have balled up the dough. Then when you defrost, the second fermentation can happen in the fridge as they soften up. Just remember to let them sit at room temp once thawed, for an hour or so before baking
Hi Tom, great video as always just a question am I better putting semolina? On the pill, instead of flour. Because I find i’m getting a burnt taste from the bottom of pizza is that from the flower doing that sometimes
Could be because your stone is too hot but really ot comes down to personal preference, people use flour, semolina or cornmeal, I like semolina because it’s more coarse than flour but less than cornmeal - it will still burn if too much is used so I use a perforated peel to help shake off excess before launching, and a turning peel in the oven to move the pizza round to prevent the semolina igniting when it’s removed
I love a poolish dough too, and hope to make a recipe video of that one day, but I need to get a bit more practice in before making that video! Thanks for watching!
Many thanks again Tom. I used the Waitrose 00 flour on the weekend using your recipe, I must say for my first attempt my guests were blown away and so was I. Keep on making your videos, they are extremely informative👍👍
Yes, you can absolutely freeze them, just pop them in the freezer just after you ball them up. Then when you want to use them, just defrost in the fridge overnight in an airtight container, and make sure they're at room temperature before you put onto the pizza stone
Hi Tom. Just watched your video and we are going to try your recipe. It is just my wife and myself so 6 dough balls is too much for us however just wondering if you have had any success freezing these for use later?
Yes absolutely just freeze them as soon as you have balled them up. Then to defrost, leave in the fridge overnight but make sure they’re room temp before cooking
Hi - love your videos. Hoping to use this method with my volt this week. My proofing tray does not fit in my fridge - can I leave it out at room temperature for 24 hours instead? Thanks.
Hi thanks for the comment, if you leave it out for 24 hours there’s a risk it may over proof, depends on how warm the room is. I would suggest reduce the amount of yeast to 0.7 grams if doing a 24 hour room temp proof, or skip the balling up step and cold proof in bulk, after the initial 6 hour proof as the bulk dough may take up less space in the fridge. The cool thing with dough is it’s very versatile, try with the less yeast method and adjust it if you need next time 😎
Good question, and yes you can freeze, if I were to freeze I would do it after the first proof once you have balled up the dough. Then when you defrost, the second fermentation can happen in the fridge as they soften up. Just remember to let them sit at room temp once thawed, for an hour or so before baking
Nicely done, looks great! I like using the biga method 75% hydration, there is a good deep dive on it on youtube this is pizza channel. You have to really stretch out the dough on a table surface, the elasticity of the dough is so great
Hi Tom love the videos very helpful for me as iam new to the ooni, Just a quick question how much instant dry yeast would I need for your dough recipe? as it just says dry yeast or fresh yeast Iam using Caputo Italian Lievito Secco instant Dry Yeast Many thanks Rob
Good question, as a general rule of thumb, you would use about 60% of instant, to replace active yeast, so about 0.6g, but with quantities this small it shouldn't make too much difference.
@@TomVoyageuk amazing thank you so much for your reply! Really appreciate it! I will give that a try in the morning I’ve been looking forward to testing this recipe out. Keep up the great work, always very helpful! Thanks again Rob
@@snashfold69 for 1 kilo of flour i would use at least 1 gram of dry yeast i have watched tons of dough recipes and i have never seen someone using less i put a little more in there just to make sure
Caputo Blue is a classic pizza flour, designed for high temps and light puffy crusts. However it's not essential, if you can find it, use a 00 flour, as that related to a very fine flour. Also go with something with a high protein level (around 13-14%) as this will provide good structure and elasticity to the dough. Are you based in the UK?
Ok, in that case Waitrose do a good 00 flour that isn’t too expensive, or if you have a Major nearby they do the Caputo Blue flour in the big 15kg bags but you’ll need to store it because it will last a while
Hey! Thanks for watching, I haven't tried a gluten free recipe from scratch but I have used Ooni's gluten free frozen dough for a couple of friends and they've enjoyed it 👍🍕
Hi tom tyvm for your reply. Are these good quality once. As some of them are not good and I don't enjoy a pizza without good cheese. I have bought a lakelands oven they were cheap for £200 and the sales assistant said it ia as good as ooni koda 12. Let's see when I try it soon 😊. Will update you.
huge i love poolish started pizza it helps keep the pizza lighter feeling in your stomach and makes it so you only need tiny amounts of yeast (im a pizza chef) my process is day one poolish equal parts flour and water by weight and just a pinch or 2 of yeast mix let sit on counter top for no more than 18 hours just make sure your poolish is floating when you are ready to make your dough if it sinks its too old or too young than go through the pizza dough recipe i still add a little yeast a this point and i like doing my folds over time mix dough put in your bulk ferment container wait 30min fold over the dough on each side do this one or 2 more times at this point you can either store the bulk ferment in the fridge over night or ball up your dough and store in the fridge i like the flavor of the dough the next day the time left the flavor develop very nicely the poolish helps with this too also if you have sour dough starter this is a nice replacement for poolish too more flavore
FIRST!!!🎉🎉🎉 I've seasoned my pizza dough with garlic powder, oregano, and onion powder. I make it with a 63-65% hydration. It all depends on the kind of pizza I'm making. It turns out great. At least that's what my family tells me, lol. Great video Tom.
Good question and one I forgot to mention in the video. I would do the first proof then ball up as normal, but instead of putting in the fridge, put in the freezer and they should be good for a couple of months.
@@TomVoyageuk after this, what would be the process for using them once frozen? Would you treat them like the Ooni dough balls and take them out, put them in the fridge over night and bring to room temp before stretching etc?
@@grgrsstr yeah if you treat the frozen and thawing part as the second proof in the fridge it will be fine, just make sure they get to room temp before baking
Made this last weekend - awesome! Though I wonder if I over-proved it? I followed your directions, but separated my dough balls into individual pots to put into the fridge. One of them had exploded and was all over the place. All of the others were close to pushing the lids off. I had to re-knead them when I took them out 1.5hrs before I wanted to cook. Any thoughts?
A quick question, the ooni app says to use 3.7g of instant yeast for this volume of flour vs your suggestion of 1g. That’s a big difference, why would you use a lot less? Does more effect flavour? Thanks
I find using less yeast stops that bloating feeling or an upset tummy afterwards. Sometime beginner recipients use larger amounts of yeast to ensure a decent rise but I find less yeast and more proof time works well. I learned most of my methods from Ken Forkish book, the elements of pizza, check it out it’s a very good book
@@Karolthas You're correct, I missed how that changes the amount of yeast required. How is anyone supposed to measure 0.4g? Looking forward to trying the recipe.
@@jamesshovlin3102 its hard to say without seeing it, but i would definitely check your yeast, by putting teaspoon in lukewarm water and leaving for 10 minutes, to see if it bubbles up. ive had fresh yeast before that didn't rise at all because it was just a bad batch. Also humid and temp in the room can make a difference.
Thanks Tom. I am in the U.S. so I am converting so maybe I did the Math wrong. I did notice that the new recipe only uses 1 gram of Yeast and your old one uses 17.5 grams of yeast for only 25 grams more of flour. Is that accurate?
Yeah my old recipe was aimed at beginners with a shorter proof time, so more yeast was required to ensure a rise. Having done more testing and trials I found that using much less yeast with a longer proof makes for a better dough that doesn’t sit as heavy in the stomach
