Ooni Pizza
Directions
- 1In a large bowl, mix 800 grams of double zero flour and 15 grams of fine sea salt.
- 2In a large bowl, mix 800 grams of double zero flour and 15 grams of fine sea salt.
- 3In a large bowl, mix 800 grams of double zero flour and 15 grams of fine sea salt.
- 4In a separate container, combine 512 grams of water and 3 grams of yeast.
- 5In a separate container, combine 512 grams of water and 3 grams of yeast.
- 6In a separate container, combine 512 grams of water and 3 grams of yeast.
- 7Add the yeast mixture to the flour mixture and mix until a shaggy dough forms.
- 8Add the yeast mixture to the flour mixture and mix until a shaggy dough forms.
- 9Add the yeast mixture to the flour mixture and mix until a shaggy dough forms.
- 10Cover the bowl with plastic wrap and let it rest for 15 minutes.
- 11Cover the bowl with plastic wrap and let it rest for 15 minutes.
- 12Cover the bowl with plastic wrap and let it rest for 15 minutes.
- 13Slap and fold the dough for 1 minute, cover again and let rest for another 15 minutes.
- 14Slap and fold the dough for 1 minute, cover again and let rest for another 15 minutes.
- 15Slap and fold the dough for 1 minute, cover again and let rest for another 15 minutes.
- 16Slap and fold the dough and shape it into a ball. Place the ball in an oiled bowl, cover with plastic wrap, and refrigerate for 14 hours.
- 17Slap and fold the dough and shape it into a ball. Place the ball in an oiled bowl, cover with plastic wrap, and refrigerate for 14 hours.
- 18Slap and fold the dough and shape it into a ball. Place the ball in an oiled bowl, cover with plastic wrap, and refrigerate for 14 hours.
- 19Divide the dough into approximately 250-gram pieces.
- 20Divide the dough into approximately 250-gram pieces.
- 21Divide the dough into approximately 250-gram pieces.
- 22Shape each piece into a ball and place them in a proofing box. Cover and let proof at room temperature for 3 hours.
- 23Shape each piece into a ball and place them in a proofing box. Cover and let proof at room temperature for 3 hours.
- 24Shape each piece into a ball and place them in a proofing box. Cover and let proof at room temperature for 3 hours.
- 25Flour a pizza peel. Take one dough piece and punch out the perimeter, then stretch and turn it into a 10-inch round.
- 26Flour a pizza peel. Take one dough piece and punch out the perimeter, then stretch and turn it into a 10-inch round.
- 27Flour a pizza peel. Take one dough piece and punch out the perimeter, then stretch and turn it into a 10-inch round.
- 28Spread pizza sauce evenly, add fresh mozzarella, and top with basil leaves.
- 29Spread pizza sauce evenly, add fresh mozzarella, and top with basil leaves.
- 30Spread pizza sauce evenly, add fresh mozzarella, and top with basil leaves.
- 31Bake the pizza in a preheated Ooni pizza oven at 800 degrees for approximately 1 minute, turning halfway through.
- 32Bake the pizza in a preheated Ooni pizza oven at 800 degrees for approximately 1 minute, turning halfway through.
- 33Bake the pizza in a preheated Ooni pizza oven at 800 degrees for approximately 1 minute, turning halfway through.
- 34Remove from the oven and drizzle with olive oil before serving.
- 35Remove from the oven and drizzle with olive oil before serving.
- 36Remove from the oven and drizzle with olive oil before serving.
Ingredients
- 800 grams double zero flour
- 800 grams double zero flour
- 800 grams double zero flour
- 15 grams fine sea salt
- 15 grams fine sea salt
- 15 grams fine sea salt
- 512 grams water
- 512 grams water
- 512 grams water
- 3 grams yeast
- 3 grams yeast
- 3 grams yeast
- 1 pizza sauce
- 1 pizza sauce
- 1 pizza sauce
- 1 fresh mozzarella
- 1 fresh mozzarella
- 1 fresh mozzarella
- 1 basil
- 1 basil
- 1 basil
- 1 olive oil
- 1 olive oil
- 1 olive oil
Equipment
large bowlmeasuring cupsplastic wrapkitchen scaleproofing boxpizza peelOoni pizza oven