Friday is pizza night and the first time I’ll be using my new Ooni. I’m going to make dough later today to CF for 72 hours. Picture is my most recent home oven pizza. I have experience trying to follow NY style recipes including oil and sugar/honey, but I want to know if/how I should alter the dough for the Ooni. I have mainly used bread flour but considering upgrading. Aiming for a solid pie that benefits from the higher temps I can get out of an Ooni.
Previously I’ve kneaded by hand for 15 minutes until it passes a window pane test but hoping to simplify the labor with a cold ferment. Am I right in thinking the manual gluten development is less important using this method?
I’ll accept any advice for dough, Ooni, etc. Thanks!
by bjoebarnhart