(Originally posted in the Ooni group)
I've been chasing this result for over 2 years now and I can't even contain my excitement. This has been a work in progress and I finally dialed in a recipe that just plain worked! The dough was SO easy to work with and it stretched, launched, and cooked amazingly. Here is the dough:
Ingredient Weight Baker's %
Dallagiovanna LeDivine Anna Tipo 00 flour 903g 100% (from BrickOvenBakers.com)
Water (60 degrees F) 569g 63%
Fine sea salt 25g 2.8%
Caputo Lievito Active Dry Yeast 3.00g 0.332%
Process:
30 minutes autolyse
1 hour bulk ferment
Divide in 300g balls, place in oiled individual silicone bowls, and in the fridge it goes.
Overnight proof for 17.5 hours
Room temp warm up/ferment for 90 minutes.
Rice flour as my shaping flour instead of semolina.
300g dough ball is on purpose to allow a very large rim because I WANT a "life raft" cornichone. I left a full 1" rim I didn't touch when I spread out the dough. The dough worked effortlessly! No issues, no shrink back. Using the rice flour and a wood peel is like butter! I did 5 dough balls, I can confirm that balls 4 & 5 were starting to approach overproofed. Came out very sticky and were a little difficult to shape but the rice flour made things easy. I will pull balls 4 & 5 15 minutes later than the first group.
A note, I am in Florida and run a slightly warmer house than most people would expect. I am comfortable in a 77 degree house so all of this is calibrated for a kitchen that runs 77 – 78 in the afternoons. That is why the autolyse is only 30 mins and I use cold water with my stand mixer to keep the friction heat at bay.
by FLmtnbiker