As a neapolean pizza chef i could say that your pizza looks amazing ! Could you share your dough recipe please?
lariojaalta890
Crust looks perfect. Any chance you would be willing to share your recipe?
mtt02263
This pie is making me tear up, thank you OP.
Murdathon3000
That is damn near perfect, well done.
buckner_harold
Recipe
Poolish doses Flour: 91 g Water:91 g ADY: 0.35 g Honey .5 g Main dough doses Flour: 91 g Water: 31 g Salt: 4.9 g Poolish Combine water, yeast and honey together in mixing container Mix in flour real good. Cover and leave in RT for 1 hour and then place in fridge for 16-24 hours Main dough Combine poolish, water and stir to melt all in. Add salt and stir Stir in additional flour until the dough comes together and starts pulling from sides Dump on counter and start working dough. Dough will be very sticky To knead push away with heal of hand then fold it back over turn, 90 Degrees repeat. I use the dough scraper to help As it gets smoother, start slap and folds. As it stiffens, rest 15 min and do slap and folds again for a couple times. weigh out dough as needed. 250g – 270g for 12” small crust or if you want a larger pizza or larger cornicione leave the 310g dough ball Make nice tight dough ball(s) and store in covered container for another 48 hours. I like to use about a 6-7 inch plastic bowl. Dough should have raised in fridge about double. Take out of fridge 30 – 60 minutes before use.Hopefully the dough ball is holding a nice puffy pizza dough. Since it is high in hydration, I start stretching when dough temp is 60-65F. Anything higher then 70 will be hard to handle.
Raspberries2
Beautiful crust
anon12121212121213
That looks amazing, well played sir
OriginalEvils
Thanks for sharing your recipe! I tried it last night and had a few questions if you wouldn’t mind. First of all, I had to use fresh yeast since that’s all I had. I used an online converter that said that your amount of active dry yeast would end up to be .7g fresh yeast so that’s what I did. I made the dough the same way, balled it up and put the dough balls into my ooni stacks and into my 5C fridge. After almost 2 days, they did NOT rise at all. So I’ve put them out at room temp for about 4hrs the day of baking which had them rise and afterwards back into the fridge. When I ended up using the dough, I had the toughest time getting those dough balls out of their bowls and getting the dough stretched. Other than that, the pizza was great and probably the tastiest I had in a long time.
I wonder though – any advice on the two issues mentioned above? Thanks!
9 Comments
Nice, looks awesome!
As a neapolean pizza chef i could say that your pizza looks amazing ! Could you share your dough recipe please?
Crust looks perfect. Any chance you would be willing to share your recipe?
This pie is making me tear up, thank you OP.
That is damn near perfect, well done.
Recipe
Poolish doses
Flour: 91 g
Water:91 g
ADY: 0.35 g
Honey .5 g
Main dough doses
Flour: 91 g
Water: 31 g
Salt: 4.9 g
Poolish
Combine water, yeast and honey together in mixing container
Mix in flour real good. Cover and leave in RT for 1 hour and then place in fridge for 16-24 hours
Main dough
Combine poolish, water and stir to melt all in.
Add salt and stir
Stir in additional flour until the dough comes together and starts pulling from sides
Dump on counter and start working dough. Dough will be very sticky
To knead push away with heal of hand then fold it back over turn, 90 Degrees repeat. I use the dough scraper to help
As it gets smoother, start slap and folds. As it stiffens, rest 15 min and do slap and folds again for a couple times.
weigh out dough as needed. 250g – 270g for 12” small crust or if you want a larger pizza or larger cornicione leave the 310g dough ball
Make nice tight dough ball(s) and store in covered container for another 48 hours. I like to use about a 6-7 inch plastic bowl.
Dough should have raised in fridge about double.
Take out of fridge 30 – 60 minutes before use.Hopefully the dough ball is holding a nice puffy pizza dough.
Since it is high in hydration, I start stretching when dough temp is 60-65F. Anything higher then 70 will be hard to handle.
Beautiful crust
That looks amazing, well played sir
Thanks for sharing your recipe! I tried it last night and had a few questions if you wouldn’t mind.
First of all, I had to use fresh yeast since that’s all I had. I used an online converter that said that your amount of active dry yeast would end up to be .7g fresh yeast so that’s what I did.
I made the dough the same way, balled it up and put the dough balls into my ooni stacks and into my 5C fridge.
After almost 2 days, they did NOT rise at all.
So I’ve put them out at room temp for about 4hrs the day of baking which had them rise and afterwards back into the fridge.
When I ended up using the dough, I had the toughest time getting those dough balls out of their bowls and getting the dough stretched.
Other than that, the pizza was great and probably the tastiest I had in a long time.
I wonder though – any advice on the two issues mentioned above?
Thanks!