This is the first time I have ever made homemade pizza and I tried this recipe, this was so easy to make and the pizza came out oh so good and I was using the Ooni Karu 12. I cannot say enough about how well this pizza came out.
Yes the lesser amount of yeast is because it’s a cold proof and has more time to develop. I prefer to use less yeast as it seems to sit better in the stomach and easier to digest. A longer proof also helps develop more flavour to the dough. If possible I’ll try to use fresh yeast too!
I am using the most easy dough recipe ever with no kneading i only mix the ingredients in a bowl and put them in the fridge over night next day i stretch and fold the dough only one time and make a ball i let it rest for 20 minutes and make the dough balls after 4 hours at room temperature they are ready at least in summer i have seen this recipe on Vincenzos plates channel it works absolutely great the dough gets fluffy with much air in it pretty perfect in my opinion 🍕🍕🍕🍕
Hola luis! ¡Gracias por ver mis videos! ¡Tengo algunos vídeos navideños planeados para las próximas semanas! ¡Tengo muchas ganas de verlos a todos pronto en Vitoria!
Hey Tom great video once again. Was wondering do you notice any difference in taste between the outdoor ooni ovens to this? Some product reviewers have mentioned it is slightly drier? Do you find any difference. Thanks
@TomVoyageuk I'm pretty sure I once killed my yeast. Nowadays I just put a little of the water aside, mix it with salt. I had the water+yeast to the flour, mix a little, and then put the water+salt.
I strongly disagree (for making pizza at least). You wan't fermentation to be very slow, but hot water can significantly speed this process, kill the yeast or burn the gluten structure. The temperature of the water depends a bit on the ambient temperature. For pizza I use something between 16c up to 22c. Again I am only talking about making the pizza dough.
you can watch this video where world champion pizza chef comments about water temperature: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-iRlHjUxazhw.html
If i can get hold of it, i prefer to use fresh yeast (sometimes called compressed yeast) i feel it gives a much nicer dough, and doesn't sit so heavy in the stomach too. The only issue is fresh yeast only lasts a couple of weeks in the fridge.
@@TomVoyageuk yes. I ordered the stone when I ordered the machine last week. It takes an hour to get the stone close to 850. But the bottom of the pizza doesn't burn and you can cook 3 in row without missing a beat. So might be something to consider
To be honest i hardly ever knead dough by hand. the only time i do is if im making a larger quantity that is too much for the kitchen aid mixer. It's not considered kneading but i do often rest the dough for about 20 mins after mixing, then shape it by picking it up and tucking it to make a smooth ball.
Never tried the basic ooni recipe, seems a nice start for beginners. Although I must say there's a huge difference in type of flour used, the Caputo pizzeria flour is amazing 🙂 It's 00 but so much different to another 00 flour I found in the supermarket.
Thanks! And yes it's ideal for beginners although i found it a bit stiff to stretch being only 60%, i prefer 65-67% myself. For this recipe i used Caputo 00 blue four, it's the main one i use and get it in the large 25kg bags. its hard to find a good 00 flour in the supermarkets, ive only actually found it in Waitrose before in the UK
@@TomVoyageuk yeah the caputo blue/pizzeria 🙂 I have bags of 5 kg as 25kg seems a bit too much for my cooking... Have bought the caputo nuvola now and still need to try it, should be even better/airier than the blue
Yes! I did one of these dough balls with a rolling pin (didn’t film it) just to see how it turned out. You get a larger thinner base with less air bubbles, that makes for a crisper crust. It was nice actually!
