* 750 g Caputo red * 20 g kosher salt * 3/4 tsp Caputo yeast * 450 g 80 F water
1. Mixed with spatula then kneaded for 8 min 2. Put into lightly oiled bowl and cover. Let sit for 90 min at room temp 3. Made 6 dough balls (201 g) and put into proving container at 2:10 pm. Let sit for 5 hours 4. Heated up pizza oven for 25 min at max heat 5. Set to medium low heat and throw in pizza. Turn pizza regularly. Once pizza has risen, turn heat up to brown the top, burn cheese a bit, and crisp the toppings.
Pizza is excellent. Made 6 balls and the last few took a bit longer to cook. Need to mess around with heat a bit as well.
Any suggestions on how to get that blistery Neapolitan crust would be appreciated!
Edit: I normally cold ferment the dough for 72 hr but wanted to test out the new toy asap so I did a room temp proving.
OneFortyEighthScale
Congrats! I am firing up my Ooni for the first time today just testing it out.
2 Comments
* 750 g Caputo red
* 20 g kosher salt
* 3/4 tsp Caputo yeast
* 450 g 80 F water
1. Mixed with spatula then kneaded for 8 min
2. Put into lightly oiled bowl and cover. Let sit for 90 min at room temp
3. Made 6 dough balls (201 g) and put into proving container at 2:10 pm. Let sit for 5 hours
4. Heated up pizza oven for 25 min at max heat
5. Set to medium low heat and throw in pizza. Turn pizza regularly. Once pizza has risen, turn heat up to brown the top, burn cheese a bit, and crisp the toppings.
Pizza is excellent. Made 6 balls and the last few took a bit longer to cook. Need to mess around with heat a bit as well.
Any suggestions on how to get that blistery Neapolitan crust would be appreciated!
Edit: I normally cold ferment the dough for 72 hr but wanted to test out the new toy asap so I did a room temp proving.
Congrats! I am firing up my Ooni for the first time today just testing it out.