I’m new to the pizza making hobby, I purchased an Ooni Koda 16 a few weeks ago and have been tinkering with my recipes and technique.
This pizza dough recipe was as follows.
Anita 00 – 455g Water – 282g (62%) IDY – 7g packet Salt – 13g
Very simple, I added the yeast to the water then slowly combined in the flour. Once I started to form a mass, I added the salt little by little while kneading. Then the last of the flour and continued to hand knead for 20 mins until smooth.
I let bulk rest for 30 mins covered at room temperature, then I balled and stored in individual cheapy Tupperware containers coated with olive oil. I brushed the dough balls with olive oil as well, put the lids on the containers then in the fridge for 24 hours. I ended up with 3 balls: 250g, 250g and 234g.
I removed them from the fridge about an hour and fifteen minutes before baking. I set the Koda 16 on high to preheat for 30 mins, and then turned the heat down to 3/4s max. Bake was exactly 90 seconds. Not sure of oven temp because I still need to get a thermometer.
We prefer our pies well done, so you could probably accomplish a more medium cooked pie in 20 or so less seconds. This pizza came out fantastic, a lot like what we’ve found in shops along the Campania coast of Italy. I was extremely satisfied and happy to share (finally).
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You’re using about half the salt of a standard neopolitan. I’ve been looking into lowering the salt amount but half seems low. What did you think?
3 Comments
I’m new to the pizza making hobby, I purchased an Ooni Koda 16 a few weeks ago and have been tinkering with my recipes and technique.
This pizza dough recipe was as follows.
Anita 00 – 455g
Water – 282g (62%)
IDY – 7g packet
Salt – 13g
Very simple, I added the yeast to the water then slowly combined in the flour. Once I started to form a mass, I added the salt little by little while kneading. Then the last of the flour and continued to hand knead for 20 mins until smooth.
I let bulk rest for 30 mins covered at room temperature, then I balled and stored in individual cheapy Tupperware containers coated with olive oil. I brushed the dough balls with olive oil as well, put the lids on the containers then in the fridge for 24 hours. I ended up with 3 balls: 250g, 250g and 234g.
I removed them from the fridge about an hour and fifteen minutes before baking. I set the Koda 16 on high to preheat for 30 mins, and then turned the heat down to 3/4s max. Bake was exactly 90 seconds. Not sure of oven temp because I still need to get a thermometer.
We prefer our pies well done, so you could probably accomplish a more medium cooked pie in 20 or so less seconds. This pizza came out fantastic, a lot like what we’ve found in shops along the Campania coast of Italy. I was extremely satisfied and happy to share (finally).
You’re using about half the salt of a standard neopolitan. I’ve been looking into lowering the salt amount but half seems low. What did you think?
Edit: nvm, I read 7g but that was yeast.
Beautiful pie! Love the Corona