If your question specifically concerns your pizza dough, please post your full recipe (exact quantities of all ingredients in weight, preferably in grams) and method (temperature, time, ball/bulk-proof, kneading time, by hand/machine, etc.). That also includes what kind of flour you have used in your pizza dough. There are many different Farina di Grano Tenero “00”. If you want to learn more about flour, please check our [Flour Guide](https://www.reddit.com/r/neapolitanpizza/wiki/resources/flour-guide).
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twack3r
Looks beautiful!
simmy7111
For the recipe:
•1074g Caputo Pizzaria 00 •644g cold water •32g salt •-1/8tsp Caputo ADY (don’t have a scale sensitive enough yet to measure fractions of grams)
I kneaded until dough was 74F internal with Thermapen check. Bulk Fermentation for 12 hours at 64 degrees in my basement, then ball fermentation for 9 hours at 64 degrees and three hours at the end at 70 degrees.
I was pretty happy with this being my second time making pizzas on the ooni and second try at a more authentic dough recipe. Not fresh yeast though, I’ll have to try that next.
british-psycho
That looks fucking amazing.
carozza1
Excellent work.
ChrisPoore
Most importantly, how did the dough taste?
Useful-Ad-385
I would add :sauce all the edge 3 days cold fermentation and don’t bother with 00 flour. Try a taste test
FrankFireTheBest
I’m italian and I’m used to seeing margherita pizzas here, simply because here we don’t have american pizzas, and I can say that this is the best pizza I’ve ever seen in this subreddit
9 Comments
Hello /u/simmy7111!
It appears that you are asking a question. Did you already check the [Frequently Asked Questions](https://www.reddit.com/r/neapolitanpizza/wiki/faq/) in our Wiki?
If your question specifically concerns your pizza dough, please post your full recipe (exact quantities of all ingredients in weight, preferably in grams) and method (temperature, time, ball/bulk-proof, kneading time, by hand/machine, etc.). That also includes what kind of flour you have used in your pizza dough. There are many different Farina di Grano Tenero “00”. If you want to learn more about flour, please check our [Flour Guide](https://www.reddit.com/r/neapolitanpizza/wiki/resources/flour-guide).
You also can check the [Beginners Guide](https://www.reddit.com/r/neapolitanpizza/comments/f8a5l8/faq_and_beginners_guide_to_neapolitan_pizza/) and [Image Guide](https://styles.redditmedia.com/t5_10luxk/styles/image_widget_3ft4tn2baku41.png) to Neapolitan Pizza as well as our [Glossary](https://www.reddit.com/r/neapolitanpizza/wiki/resources/glossary).
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Looks beautiful!
For the recipe:
•1074g Caputo Pizzaria 00
•644g cold water
•32g salt
•-1/8tsp Caputo ADY (don’t have a scale sensitive enough yet to measure fractions of grams)
I kneaded until dough was 74F internal with Thermapen check. Bulk Fermentation for 12 hours at 64 degrees in my basement, then ball fermentation for 9 hours at 64 degrees and three hours at the end at 70 degrees.
I was pretty happy with this being my second time making pizzas on the ooni and second try at a more authentic dough recipe. Not fresh yeast though, I’ll have to try that next.
That looks fucking amazing.
Excellent work.
Most importantly, how did the dough taste?
I would add :sauce all the edge 3 days cold fermentation and don’t bother with 00 flour. Try a taste test
I’m italian and I’m used to seeing margherita pizzas here, simply because here we don’t have american pizzas, and I can say that this is the best pizza I’ve ever seen in this subreddit
Ooni and Caputo TOPPP!!!!!!