Sorry for the foto quality haha. So I managed to get my hands on my very own Ooni!
Recipe: 65% hydration 500 g flower 325 g water 30 g salt A packet of yeast
2h bulk proof RT 1h ball proof RT
navigator87
Great start! You’re lucky to have a nice oven to experiment with 🙂 I found this vid really helpful – and nice to watch! https://youtu.be/u7Hd6ZzKgBMv have fun!
cueballsquash
Shaping needs a little work, but that’s the beauty of cooking, you realise how great things can be and just keep getting better at them
hyperactiveme1
I’d still eat 👍
Savvsb
Other than the shape I think this is a very promising start!
A tip for getting the dough round: firstly try to have a round of a dough ball as you can and make sure your workspace is well floured. Then proceed to press your fingers from the centre of the dough ball and push the air out towards the outer-side of the dough (as I’m sure you already know). Then once you’ve got enough space to fit your entire hand within the indentation you’ve just made, begin to use the sides of your hands to stretch the dough outwards while spinning it. It’s difficult to explain so I’ll try to find a video and link it, but you need to be very gentle and methodical. With time you’ll become more efficient and can stretch it faster with fewer/no tears in the dough.
5 Comments
Sorry for the foto quality haha. So I managed to get my hands on my very own Ooni!
Recipe:
65% hydration
500 g flower
325 g water
30 g salt
A packet of yeast
2h bulk proof RT
1h ball proof RT
Great start! You’re lucky to have a nice oven to experiment with 🙂 I found this vid really helpful – and nice to watch! https://youtu.be/u7Hd6ZzKgBMv have fun!
Shaping needs a little work, but that’s the beauty of cooking, you realise how great things can be and just keep getting better at them
I’d still eat 👍
Other than the shape I think this is a very promising start!
A tip for getting the dough round: firstly try to have a round of a dough ball as you can and make sure your workspace is well floured. Then proceed to press your fingers from the centre of the dough ball and push the air out towards the outer-side of the dough (as I’m sure you already know). Then once you’ve got enough space to fit your entire hand within the indentation you’ve just made, begin to use the sides of your hands to stretch the dough outwards while spinning it. It’s difficult to explain so I’ll try to find a video and link it, but you need to be very gentle and methodical. With time you’ll become more efficient and can stretch it faster with fewer/no tears in the dough.
https://youtu.be/s4lL5I-UYbk