Hi! So this is an attempt at a neopolitan style pizza with my Ooni 16. I am pretty happy with the leoparding and rise on the crust. However, on the third slide (the crust cross section), I was hoping it would be a little bit more airy and not as dense and bread like. Any advice on how to get more air would be greatly appreciated!
The recipe I used is below and is one I found on the r/Ooni subreddit from user Crazy_Fig6507.
Recipe: •Odlums Strong White Flour/bread flour: 265g •Caputo Red "00" Flour: 142g •Water (Lukewarm, 20°C) :252g •Fine Sea Salt:12g •Sugar: 2g •Instant Dried Yeast: 0.7g
Steps;
Step 1:Combine yeast, water and sugar and mix to dissolve, in a mixing bowl mix flour together
Step 2:,roughly mix wet and dry ingredients to form shaggy ball.
Step 3:Cover and allow to Autolyse for 30 minutes at room temp.
Step 4:Add in salt and kneed for 6-7 minutes
Step 5:leave covered at room temp for 15 minutes and perform 1 set of strech and folds
Step 6:allow to set for 2/3 at room temp(20°c-23°c)
Step 7: place in fride (3°c-5°c & bulk ferment for 24 hour
Step 8:after 24 hours take out of fridge and ball up into individual dough balls (I use 450ml round food containers with lids & oil lightly)
Step 9: Place in fridge for a further 48hrs
Step 10:on cook day remove from fridge and allow 4 hours to final prove at room temp
by ProfessorMomo1
4 Comments
It looks pretty nice in my opinion. I don’t think you need to add sugar. I used to have bad results with dried yeast, now I have much better results with fresh yeast. I used 4g of fresh yeast for 1 kilo of the flour. After kneading I leave it to bulk ferment for about two hours, then I make individual balls, I place them in the container and leave it in the fridge for 48hours. The day I cook I take it out from the fridge about 2-3 hours before cooking
Looks just fine to me.
How you did that is perfect. The only exception is at 2 o clock on your finished product. And you need to form the crust a little more authoritatively. Everything else is literally perfect.
It definitely looks great. Using higher hydration and/or proofing at room temp just before baking could help a bit.