I have a little tip here about the dough. If you want to activate the yeast properly, let the yeast and water sit for a few minutes, do NOT add the salt. Wait for it to become just a bit bubbly, maybe five minutes. Add the salt to the dough with the dry ingredient, the flour. The reason to do it this way is that salt actually acts like a retardant to the yeast, slowing it's fermentation. Even just explaining that, you can tell why you'd add the salt in the dough after the yeast has activated. (Sugar, on the other hand, helps the yeast ferment and grow faster.) Another good reason to do it this way is that especially when you are using active dry yeast, the yeast needs to be alive. If the yeast is dead, no magic happens with dough. And in these post-covid times, there's a lot of old yeast that's gonna be in people's pantries! So it helps you identify if your yeast is still healthy. The bubbling you see is the yeast beginning it's fermentation processes, and it is what helps the dough rise. I am super excited to get my Ooni Fyra 16, too bad it's a few months on back order! I have made a ton of pizza in my life of all styles, but never had access to a high temp oven, so it's a big deal for me.
Actually, for a Neapolitan dough at home as close as possible to what they do in Naples, you dissolve the salt in room temperature water first (from the tap cold even, not warm), then the yeast and dissolve it, then right away add 00 flour and kneading. This gives a slower rise over several hours and a different taste (sort of 'sourdough' like in a way). In Naples they always use room temperature water (actually from the tap cold), never warm water. Warm water gives it a faster rise if you are in a rush. Once the kneading is done you can let it rest a few minutes (or not) and you want to form the panetti almost right away. Rising after the panetti are formed takes anywhere for 8-24 hours in the rising tray at room temperature depending on temperature and humidity. So for me, it usually means that I do the dough in the morning if I plan to eat a pizza at night for dinner. It is a much slower rise this way and gives the right texture, and taste, etc. If you don't use the "slapping" technique for stretching the dough, the put the dough on the counter and keeping the hand in the borders stretch it while turning it around (stretch and turn). I find that you get a more even thickness this way then the hang method that is closer to the Neapolitan "slapping" technique. Cheers and buon appetito!
@@christianvachon2235 hey, thanks for the info, and also, a couple people linked tests of the old salt and yeast debate, with pretty clear results that it was a myth, despite what some master pastry chefs have told me throughout the years! So as far as Neapolitan, I thought the poolish method was the most common way to make the dough. I saw a demo once and here's a video of vito lacotelli ruclips.net/video/OjsCEJ8CWlg/видео.html doing a good example of it. Have you tried this one before? I personally have a hard time with 24 hour rises as my life is chaotic and too often plans change by dinner time with the kids and partner having crazy lives right now :). Thanks for the info though!
@@zombi3907 My pleasure! Glad it helps! I don't know about the yeast/salt debate, but that is interesting. I use the technique from Enzo Coccia for the dough - he is a well-known Neapolitan master (and teacher), and owner of the famous La Notizia in Naples (there is good videos of him on Italia Squisita on YT), and it works well at home I find - I use normal dried yeast not fresh yeast like in Naples but the rest is the same, and find that I get about 8-10 hours for the rise; do the prep it in the morning, eat it at night! Kind of good as it splits the process in two. In Naples they use fresh yeast rather than poolish. I wanted to add that Italian tipo 00 from Naples is a must - I have an Italian grocery store nearby which helps. Cheers!
I’ve used many different dough recipes over the years, this one is now my favorite. I used it for the first time yesterday, followed the recipe pretty much (except added 1 tsp of sugar in the water yeast mix and added the salt to the flour for reasons that others here have stated). The end result was awesome AND was made same day. Thank you!
Just got my ooni pro 16 last week, I'm going to try this recipe. Was in Naples 2 years ago, best pizza I've ever had! I know I can't recreate it but I'm going to have fun trying!
HarryCallahan74 ??? Then the “ Italy “ you come from must be a different Country of the Italy I come from, born, raised and live in !!!.... Insted of doing what you call researches wouldn’t be simple correct to watch a video done in Italy by a Neapolitan Pizza Maker????? That is not a dough it is a brick and please.... the edge raises by itself SIMPLY because there isn’t any tomato on it!!!
@@Pfukr The recipe, stretching technique, proofing time etc. really aren't correct for a napoletan pizza and the cornicione doesn't look right at all. If you want better videos I can link them below but I don't feel like making one just to prove a point...
I followed this recipe down to the letter and it came out perfect! 👏 Kudos on the product and the recipe. Thanks Kirsty for making it easy for even a novice like me!
Tried this recipe and our Ooni oven for the first time recently and it was delicious! Have two batches of dough rising currently and sharing with friends tonight!
Little tip about the tomato.. do not pre-cook. Use your hands to break it instead of use a mixer. Otherwise when cooking all the good that the tomato has evaporates. Use 1g of salt for every 100g of tomato… No oregano or whatever needed.. try it and let me know. PS: Use a good oil at the end of the cooking I hope this will help ❤️
it is close to a neapolitan style pizza, but there are some features which were not perfectly handled; here is what I would have added FULL RECIPE OF AUTHENTIC NEAPOLITAN PIZZA: first of all the ingredients are right , but the doses are for a pizza which ferments too fast. the ingredients ratio for an 8-hours fermentation (which is the least amount of time for a 00 flour with a W of 280) should be: 1L of water 45-50g of salt 3g of fresh yeast (or 1g of dry yeast) 1,700 Kg of flour for neapolitan pizza you always begin with water, which should simply be at room temperature (15-20 degrees celsius) and not heated up because any temperature above 38 degrees celsius kills the yeast. add the salt to the water and with your hands dissolve it completely in the water. after you can dissolve the yeast in the water and salt solution and immediately start adding flour (which should be added progressively, not all at the same time. mix for 15-20 minutes at max. when you take out the dough, cover it for 20 minutes and then give it a couple of folds, then allow it to ferment for a couple of hours at 24 degrees celsius. after making the dough balls, wait for another 6 hours of fermentation after you made your pizza base add tomato sauce, basil and then the mozzarella (which should be cut at least a couple of hours before, not stripped on top of the pizza, because it needs to lose some of the water that it has in it's inside. temperature of the base of the oven should be between 430-460 degrees celsius and the pizza cooks in 60-90 seconds. extra virgin olive oil can be added either before of after the pizza is cooked, just keep in mind that if you put before cooking it loses part of it's aroma because when EVO oil goes above 60 degrees it loses it's characteristic flavor (dont worry though, it does not burn because it doesn't have the time to rise above 80 degrees celsius.
@Simone Molto Grazie per questo recipe! 430 degrees C is impossible in my home oven :( So i have 230 C only. The doughballs were proofed only for 20 mins here. You suggest 6 hours???
It's not clear to me why the "Classic Pizza Dough" on the OONI website has 21% more flour and 21% more water (makes sense so far) but also has 80% more salt and 207% more active dry yeast?
I have never tried to add 1/3 of the water so hot, does it really work?. I think that would kill the yeast. What about adding the salt and yeast together. I don't know the chemical reaction which recommends to never put them together. This is the first time I see someone put the salt and yeast together in the same step. I robot looks very cool.
I think she tried to reach the right temperature for the yeast to raise. When you make your dough there are many things that you have to take into account. For example, if you're gonna make your dough in a machine, then your water has to be cold or at least fresh, cos the machine gives a warm or hot temperature to the dough.
We are having a large group over for Pizza with my new Ooni 16 and wondered if we could prepare and shape the dough ahead of time so the guests could just load their pizzas instead of having to shape one at a time. Is that possible? If so, how would we keep it until ready and where? Thank you
Hey! Ooni ovens are designed for outdoor use only. This was filmed in our HQ Kitchen, which is situated in a warehouse with the correct ventilation! ☺️
I've made this recipe (and the cold-ferment version) quite a bit with Caputo Blue 00 flour -- turns out so so good. A couple of questions: 1. To scale the recipe, does salt scale with flour weight or with the total weight? 2. What water temp is the goal? I've been going for 44c/110f (I use a digital tea kettle so no need for the 1/3 trick)
What's good, Mike! Glad to hear this recipe is turning out well for you so far. To answer your questions: 1. It’ll be flour weight! In bakers %s, flour will typically be 100% and that's what you will base everything off, so water, salt, oil, sugars & yeast will be a % off the total amount of flour. We recommend our Ooni App for this, which has a dough calculator meaning it can adjust the ingredient amounts for you based off of how many dough balls you wish to make! Example: 1000g flour - 100% 630g water - 63% 30g salt - 3% 1g yeast - 0.1% 2. As for water temp, this could be subjective… Avoid using warm/hot water because it will either kill or make your yeast too active. What you really want to focus on the dough temperature - so somewhere between 21-25ºC depending on how warm/cold it is in your kitchen. If you’re using active dried yeast or just wanting to make a classic dough in a few hours or same day, then tepid water will be fine - this is somewhere around 37ºC/98ºF. Hope this helps! And don't hesitate to reach back out with any additional questions you may have.
Not enough proof time for me. I always do 24h proofing at RT ( about 0.05 yeast per kilogrammes of flour ) And it turn out great. But i will try this one some time.
If you notice that there's a hole forming in your pizza base (happens to all of us!), you can easily turn your pizza into a "Recovery Calzone": ooni.com/blogs/recipes/the-recovery-calzone :)
Hi Just got our new Ooni 12" and looking forward to doing our first pizza. But my wife and I found it very confusing about the recipe to use, this video says 300g water, 10g salt, 7g yeast, 500g flour. But the Ooni page that links you to this video has different measurements: 264g water, 18g salt, 20g yeast, 607 g flour. Both recipes supposed to make the same number of pizzas. The app again gives different measurements. It's all a bit confusing and unsettling to a newbie, who wants to make a nice pizza. In the end I think we will just go with what she says in the video and see how it goes. But please try to get some consistency. Many thanks and we look forward to many years of good pizzas on our Ooni.
Hey Shay! Thanks for this feedback, we will pass it on to the relevant team. Definitely give these measurements a try and see how you get on. The app allows you to amend your ingredients based on how many dough balls you want to make, and amend hydration (water), salt and oil levels. We know all this information can seem overwhelming when starting out on your pizza making journey. But practice makes perfect! Check the following videos out to help understand the differences these factors can have on your dough. Dough hydration: ruclips.net/video/demJ2b4I0rY/видео.html Importance of salt: ruclips.net/video/DZt270MD7rk/видео.html
@@Oonihq it succeed surprisingly well, but i do not have any pizza Stone etc...i Bake normal home oven. It was tasty good . Next Time i must buy that Stone👍
How would this approach differ if I prefer to cold prove the dough over 24 hours or longer? Up to now I’ve used your original dough recipe but would like to try this
Hello 🍕 Please check here to read the full recipe and process:ooni.com/blogs/recipes/classic-pizza-dough And this for the salt: ooni.com/blogs/ooni-insights/salt-in-pizza-dough-explained Hope this helps 👨🍳❤️🍕 F.
Hi there! We're so excited to have you with us! Here's an article that will help explain kneading a little more in depth: support.ooni.com/en_us/how-do-i-know-when-i-should-stop-kneading-my-dough-rkd0cCOGo 😊
160 grams? Did you mean 260grams? Will that be enough for a 10" - 11" Neapolitan pizza? I always use between 260 and 280 grams for Neapolitan. The Ooni page has totally different measurements that yours.
Hello, Ooni koda arrived a couple of weeks ago. Loving life.. thank you. The family is sick of pizza but I’m still going strong. Obviously there has been some ups and downs. Quick question if I may in regards to proofing. Is the initial 2 hours then 20mins set in stone. Can you leave it longer than that? If so, for how much longer and how will you know if it has over proofed? Many thanks: great product
Hi Adam, it's absolutely not set in stone! Check out our Ooni App which has a dough calculator. You can amend proof time, temperature and amount of dough balls which will change the ingredient measurements accordingly! Hope this helps!
this really only applies if you are letting your yeast and salt sit together for a long time. It's true that salt kills yeast, but that applies to high quantities. When you ferment something, you keep the salt percentage around 3-5% of the mass. That is enough salt to prohibit the growth of unwanted bacteria, and also enough from a tasting perspective. hope it makes sense?
If cold proving in the fridge, would you divide into single pizza size balls first, then put into the fridge, or let the entire dough ball proof in the fridge, then remove and let it come up to room temp before dividing and making your pizza?
Depends on time. Generally speaking, if you are going to cold rise your dough, the absolute bare minimum is 24 hours, with 72 being the semi universally agreed upon sweet spot. Less than 72 you tend to get less flavors developing from the starches breaking down being converted to sugar. You certainly can go over 72, but the longer it ferments, the more the dough breaks down and loses its gluten structure working against you. At 72, there is no need to bulk ferment outside of the fridge, use cold water (not warm) and just toss it in a bowl with plastic wrap placed directly on top of the dough. An outside bulk ferment encourages the yeast to feed on the dough quickly giving it a significant rise, but with a long cold ferment, you are actively slowing down this process so that the enzymes in the dough will start breaking down the starch improving its flavor noticeably. Check out Stalder Mades videos on the science behind why we do it this way. His explanations and presentation is top notch. One key thing to note about a cold rise. You should plan for a 4-6+ hour acclimation and final rise before shaping your dough into a pizza. Cold dough is a nightmare to work with. You want a highly soft and plyable dough. This process is key to ensuring a maximal amount of air trapped inside the dough to create a strong cornicione forming the outer crust of the pizza. Gl and happy pizza making!
The booklet that came with my Ooni over calls for 607g flour, 364 g water, 18g salt and 9.2g active dried yeast for Classic Pizza Dough. Please explain which recipe to follow. Thank you.
Hey Woody! Grab yourself a wooden peel to match your name :) A turning peel is used specifically for turning. ooni.com/collections/accessories/products/ooni-12-wooden-pizza-peel >kb
Any reason for my dough being too sticky and not leaving the bowl easily?❤ the Ooni, this lady can touch it without it sticking i have too constantly flour
Hey Nathan! There are a couple reasons why your dough might be sticky, higher hydration, the quality of your flour, temperature of the dough etc. Please feel free to send us your specific dough recipe for tips via support.ooni.com 🍕❤
Love the video and great teacher! Have a problem though where on both occasions of using this recipe 2 out of 3 pizzas tore apart in the oven having developed a hole in the base. I'm stretching to about 11" and don't think I'm overloading. Any ideas? Thank you.
Hey Dan, there are few things that are extremely important when following this recipe. First one is kneading the dough - that helps to develop that strong gluten structure that will later prevent your dough from tearing apart. Another one is letting your dough proof for long enough - if the dough doesn't get enough rest time, it's much tougher to stretch it and it's really easy to tear it. Same goes to over proofing the dough, it might become "too relaxed", in that case you can easily stretch it too thin. Try following our guide video for how to stretch your dough for easy stretching techniques and don't forget that you can always make a recovery calzone! Hope this helps, let us know how you get on with your pizza! 🍕❤️
@@Oonihq Thanks for that, no issues with proving or shaping the dough though. Haha yes I did somehow recover my last one as a calzone (with a hole in the top). Oh well, I'll have another go tomo but maybe go lighter on the toppings. 🤞
Great video and recipe. The pizza was almost as good as the $20 individual pie at my local Neapolitan pizza place. Are there any tips to make the dough a few days ahead of time? Can the individual balls be frozen after the second prove? Alternatively, can the first prove be done inside.a refrigerator for 2-3 days? Thank you for the great recipe!
Thanks for your kind words, Sunit! If you'd like to make your dough balls ahead of time, you absolutely can! If you'd like to store your dough balls in the refrigerator for a few days to ferment, we have a great Cold-Prove Pizza Dough recipe here: ooni.com/blogs/recipes/cold-prove-pizza-dough?_pos=1&_sid=fd4d39572&_ss=r If you are using this recipe, please allow your dough balls to come to room temperature (roughly 3-4 hours) before shaping dough. Alternatively, you can make your dough balls ahead of time and freeze your dough after its second prove. Dough balls can be stored in the freezer for well over a month. If you are defrosting these frozen dough balls, please allow for 6-8 hours if left out at room temperature. We hope this helps!
Aaaaaaaa! This is not the same recipe that the link connects to. Perhaps it is, but in different amounts, who knows, all I know is that as a new owner, this is confUSING!
Hello! You can tailor the recipe exactly to your own individual needs through the dough calculator on the free Ooni App - hopefully this helps getting started!
@@Oonihq I'm learnin'! But what I was referring to was the 'perfect' dough sought after per hydration etc. So perhaps, both recipes are correct and your app is exactly the same ratios. (Like I said!) But at least that could have been referenced somewhere for newbies such as I! :P
@@WarmFLBear It can take a little time to figure out exactly the perfect dough for you :) Let us know if you have any difficulties at any stage in the process and we'll be so happy to work through it with you. Thank you for your feedback, we'll pass this on! All the best with your next cook 🍕 🔥
Tanti pizzaioli mettono sia l'olio che basilico da subito. Il sapore degli ingredienti si mescola grazie alla cottura. La Margherita è molto semplice. Come si insaporisce il pomodoro se non usi quei pochi ingredienti tutti insieme? La cosa più intelligente è metterne un po' all'inizio e un po' alla fine. L'olio grazie al pomodoro non brucia e dà sapore al pomodoro. Ne puoi mettere un po' all'inizio e un po' alla fine, così sei più contento....
Great clear and informative video - Thanks - one question, is adding salt and yeast at the same time? In the instructions to our bread maker, it says that they should be separate as the salt kills the yeast .... any advice please
Thanks!❤️🍕 That’s an age old debate. Some say it kills the yeast, some say it doesn’t. Experiment and see what works for you! We like to add salt towards the end of the mix because it helps to absorb water and, as a result, changes the texture of the dough too (for the better). Always recommend somewhere between 2.5-3% of salt too - use the Ooni App to work this out: Apple’s App Store: go.onelink.me/app/7976306a Google Play Store: go.onelink.me/app/faa98e49
Hey, Claudia! High altitude will have an affect on your dough recipe, and we'd suggest increasing your dough's hydration by about 10-20g on top of what's suggested for our dough recipe. It's best to experiment with your dough, and we'd suggest speaking with some of our Ooni Community Members who live in climates with higher altitude. Please feel free to visit our Ooni Community pages below; Ooni Community Facebook page: facebook.com/groups/oonicommunity Ooni Community page: community.ooni.com/feed
I boiled a third of the water and it out the temp at 122°F which killed my yeast and didn't rise. The water should be warm to the touch and no more than 115°F which is still on the high side. The boiling 1/3 technique just didn't work for me.
The recipe makes more dough than two people can eat at once, how long can I store the remaining balls for, and what's the best way to do that? Also, are the Ooni 3-stack proofing bowls meant for proofing the single batch that comes out of the mixer, or the individual dough balls? Can I store unused dough in these bowls?
Hi, Michael! We absolutely love storing individual dough balls in our Ooni Stack! If you store the remaining dough balls in your fridge, we recommend using them within 48 hours. If you'd like, you can also easily place your dough balls in the freezer. Dough placed in the freezer can typically last up to three months.
Absolutely! We'd recommend freezing your dough balls in zip lock bags. When defrosting, be sure to bring them to room temperature for at least 2 hours before cooking 🔥
I own an Ooni Koda 16 and this recipe is easy but making the dough is not! It is a real pain in the rear end! Wanna make even more money Ooni? Please keep reading. Making dough, storing it, bagging it, etc. it’s sooo inconvenient and gets old real quick. Why don’t you make it for us? I am happy to buy them in bulk at premium prices, if you make Ooni doughs and sell them on your site. Heck, I would even subscribe to get automatic deliveries every two to three week! Food for thought, literally! With my since love, a proud Ooni owner ❤️ Cool video by the way! 🙂
Hey there! First of all, we really appreciate this feedback. It's always great to hear what our customers have to say, and we are always open to new ideas! :) With regards to pre-made dough, we actually do sell our Ooni Dough Balls over on our UK website! Unfortunately they're not available outside of the UK just yet -- but our product team is always working on exciting new projects behind the scenes, so who knows what's in store for the future! With that being said, we'd love to give you some tips and tricks on dough making that will help make your experience better. Is there anything in particular you're struggling with?
New to pizza making. Question. Once the various dough balls are placed in that proofing tray, if you only use say one or two, you can keep the rest in the refrigerator for future use, correct? How long do they keep in the refrigerator? And what’s the best process-when you want to use, take one out and let it sit out at room temperature in a covered bowl? Thanks!
We would suggest freezing any unused dough! You should freeze dough right after its first rise and it's been balled up. These can be kept in the freezer for up to three months. To defrost, remove from the freezer the night before you plan to use them and place in the fridge. Remove from the fridge at least 6 hours before you plan to cook with them!
@@Oonihq Thank you. I purchased your dough proofing containers and other accessories. What if I wanted to use the dough the next day and didn’t want to go the freezer route? Any issues keeping the dough balls in the proofing containers in the refrigerator for an additional or two?
@@andrewschreiber4217 You can keep your dough in the fridge for up to three days. We would definitely advise that you re-ball them and let them come to room temp before using them again! 💛
I’ve had my ooni Koda 16 now for about 4 weeks and love it. I am finding a few little discrepancies between the Ooni app and the recipes posted online...anyone else seeing that? For example, if you compare this video and how much salt she uses and then punch the same quantities into the mobile app, you get almost 50% more salt. According to the app, for 520 grams of flour, you should use 16g of salt. Thoughts?
Ooni Pizza Ovens yup, and that’s the one I had been using prior to downloading and trying the app(it’s awesome)...was just curious about the difference in salt quantity.
@@chillmeister Hey James, what temperature do you have it set at? V low temps and short time will give you wonky amounts for yeast as it just needs quite a lot to get the job done. Not saying 250 g of yeast for say a kilo of dough is recommended! :)
Hi! We are a Family of three and we want to purchase a Ooni for our home. We love original Neapolitan style pizza best. Which Ooni would you recommend us getting? Kind regards:)
Hey! We have 5 different pizza ovens to suit varied fuel and size preferences plus cooking needs. Most people tend to go for a particular model because of the fuel (either gas, wood pellets, wood pieces/kindling or charcoal) or the model size. All models produce amazing results for Neapolitan style pizza! Check out our pizza oven comparison page to help guide you :) ooni.com/pages/oven-comparison
nice! but let the yeast eat a little bit of the flour before adding salt! Salt kills yeast so i tend to start with water, yeast and flour in the same procedure as shown in the video and when i have a solid dough and the yeast has fed on the flour i'll add the salt!
@@n0body886 Agree. The salt and yeast issue is a myth. Yeast these days is highly resilient to salt. Here's proof...ruclips.net/video/7a65UPbbuZE/видео.html
Hey Doug, you're right! Ooni Pizza Ovens are designed for outdoor use only! Sorry for any confusion caused. This was filmed at Ooni HQ which is a large warehouse space with industrial ventilation but we would not recommend indoor use.
I have been using the Stadler neopolitan pizza dough calculator, with great results. Their 500g flour recipe says 1g of fresh yeast where yours says 7g...how can it vary so much?
Everyone has their own science behind it. Ooni App has dough calculator that is based on our signature Neapolitan style dough recipe and has never failed to make perfect pizza dough. 🍕✌🏻
Amazing Guide. Thanks Ooni Lady for clear instructions and a fantastic looking Neapolitan Pizza. A well made Neapolitan pizza looks grand with those thick puffed up edges. Almost Artisan in looks, texture. NY style looks very normal :) So question i had was - For Neapolitan pizza, is there no need to proof the doughballs overnight in the fridge? Many Authentic Italian recipes don't seem to do that. They proof it for 2 hours and then 20 mins like in this video and make the pizza. So why do people proof it overnight in the fridge?
Hello 🍕 Cold-proofing or cold rising is a technique that slows down the fermentation process by placing the dough inside your fridge as it ferments, allowing the yeast to work on the sugars in the flour for long period of time. You can find more info here: uk.ooni.com/blogs/recipes/cold-prove-pizza-dough 😉👨🍳
is there a recipe with measurements in cups and US measurement types, or if I want to master the trade, I have to familiarize myself with these type of measurements?
Hey! Here at Ooni HQ, we find that the most accurate way of measuring ingredients is with a set of scales (using grams!). Unfortunately, measuring in cups just isn't accurate enough for most pizza dough recipes. Using slightly too much flour or water, for example, can make a world of difference to the end result! Your dough may be too dry, too wet, etc. If you want to master the craft, we suggest investing in a good set of scales -- like these ones here! ooni.com/products/ooni-dual-platform-digital-scales?_pos=1&_sid=890347fad&_ss=r ;)
I can't find the steps if you make the dough for 24-48 hours, you knead and wait until double the size, straight to the refrigerator or what? Thanks for the one who response! I understand the best for the dough is the rest.. so i am a little confused
No problem! We actually have an easy-to-follow Cold Prove Pizza Dough recipe available on our website here: ooni.com/blogs/recipes/cold-prove-pizza-dough?_pos=1&_sid=9c8c2498e&_ss=r
I was always under the impression that if you add salt to yeast that the dough will not rise. I usually add sugar to the yeast and salt to the flour. Please explain to me, thank you.
Hey Louisa! Salt can be added to yeast, it just slows down the process. We recommend checking out this video by Ooni Ambassador, Lewis Pope, who shows different amounts of salt in action! ruclips.net/video/DZt270MD7rk/видео.html
So what's the water temp? You said it brings the perfect temp with cold water mixed with 1/3 of boiled water, but we still don't know what's the right temp like you said!
Hi there! There isn't a specific temperature for the water it should just be room temp. This is just a great hack to get perfect room temperature water! 😄
Pizza is great with this recipe but mine is coming out of the mixer bowl very sticky. In fact it doesn't come out of the mixer bowl at all. Any tips on fixing that? Online I've seen people say it's hydration level but I'm following the exact recipe.
Hi, Julian! If you find that your dough mixture is quite sticky, you can slightly adjust the hydration level of your dough by adding a little less water. Additionally, after kneading your dough, you can lightly flour the inside of your mixer bowl to help with sticking. You can also use a light drizzle of olive oil to help with this. If you're still struggling with your pizza dough, please feel free to contact our Support Team at support.ooni.com. You can also check out our Ooni Community pages, which is where real Ooni users share their personal experiences, favourite recipes, and much more. If interested, please check out our pages below: Ooni Community Facebook page: facebook.com/groups/oonicommunity Ooni Community page: community.ooni.com/feed
160 g dough balls seems really small for a 12 inch pizza? 250 g seems to be what most people recommend. Am I correct about this? Is this just the difference between 5 dough balls and 4?
So this recipe is the one in the cooking with fire book but the one in the Karu 12 essentials guide has 3x the yeast 20g/7g so which is right as this one refused to rise for me.
Hi, Terry! For our most up-to-date Classic Pizza Dough recipe, we'd recommend following the measurements on our recipe page here: ooni.com/blogs/recipes/classic-pizza-dough
OOni responded by saying it was filmed in their kitchen at Ooni headquarters which is in their warehouse, which has the correct ventilation to allow them to do this
Every time I follow this recipe my dough comes out hard and won’t stretch. Adding all the ingredients like I’m supposed to. Proving time is longer than 20 minutes though is that my problem? Is there a does Ooni have a pizza dough troubleshooting page ? 😊
Hey! We do have a pizza troubleshooting page - you can find it right here! support.ooni.com/en_us/categories/pizza-troubleshooting-HJPr3ROzj If your dough wasn't stretching out very well, it's likely because the gluten wasn't developed enough. We'd suggest giving this article a read - it's full of tips that'll be super helpful for you: support.ooni.com/en_us/why-is-my-dough-springing-back-into-place-when-i-try-to-form-it-into-a-pizza-shape-ByWh3C_Go If you're still struggling, contact out team and we'll be able to help: support.ooni.com/contact/contact-form-r1prEEEGj
I have a little tip here about the dough. If you want to activate the yeast properly, let the yeast and water sit for a few minutes, do NOT add the salt. Wait for it to become just a bit bubbly, maybe five minutes. Add the salt to the dough with the dry ingredient, the flour. The reason to do it this way is that salt actually acts like a retardant to the yeast, slowing it's fermentation. Even just explaining that, you can tell why you'd add the salt in the dough after the yeast has activated. (Sugar, on the other hand, helps the yeast ferment and grow faster.) Another good reason to do it this way is that especially when you are using active dry yeast, the yeast needs to be alive. If the yeast is dead, no magic happens with dough. And in these post-covid times, there's a lot of old yeast that's gonna be in people's pantries! So it helps you identify if your yeast is still healthy. The bubbling you see is the yeast beginning it's fermentation processes, and it is what helps the dough rise.
I am super excited to get my Ooni Fyra 16, too bad it's a few months on back order! I have made a ton of pizza in my life of all styles, but never had access to a high temp oven, so it's a big deal for me.
Thanks for your tip🍕 And so happy to hear you are an Ooni lover!
F.
thanks for the advice
Actually, for a Neapolitan dough at home as close as possible to what they do in Naples, you dissolve the salt in room temperature water first (from the tap cold even, not warm), then the yeast and dissolve it, then right away add 00 flour and kneading. This gives a slower rise over several hours and a different taste (sort of 'sourdough' like in a way). In Naples they always use room temperature water (actually from the tap cold), never warm water. Warm water gives it a faster rise if you are in a rush.
Once the kneading is done you can let it rest a few minutes (or not) and you want to form the panetti almost right away. Rising after the panetti are formed takes anywhere for 8-24 hours in the rising tray at room temperature depending on temperature and humidity. So for me, it usually means that I do the dough in the morning if I plan to eat a pizza at night for dinner.
It is a much slower rise this way and gives the right texture, and taste, etc.
If you don't use the "slapping" technique for stretching the dough, the put the dough on the counter and keeping the hand in the borders stretch it while turning it around (stretch and turn). I find that you get a more even thickness this way then the hang method that is closer to the Neapolitan "slapping" technique.
Cheers and buon appetito!
@@christianvachon2235 hey, thanks for the info, and also, a couple people linked tests of the old salt and yeast debate, with pretty clear results that it was a myth, despite what some master pastry chefs have told me throughout the years! So as far as Neapolitan, I thought the poolish method was the most common way to make the dough. I saw a demo once and here's a video of vito lacotelli ruclips.net/video/OjsCEJ8CWlg/видео.html doing a good example of it. Have you tried this one before? I personally have a hard time with 24 hour rises as my life is chaotic and too often plans change by dinner time with the kids and partner having crazy lives right now :). Thanks for the info though!
@@zombi3907 My pleasure! Glad it helps! I don't know about the yeast/salt debate, but that is interesting. I use the technique from Enzo Coccia for the dough - he is a well-known Neapolitan master (and teacher), and owner of the famous La Notizia in Naples (there is good videos of him on Italia Squisita on YT), and it works well at home I find - I use normal dried yeast not fresh yeast like in Naples but the rest is the same, and find that I get about 8-10 hours for the rise; do the prep it in the morning, eat it at night! Kind of good as it splits the process in two. In Naples they use fresh yeast rather than poolish. I wanted to add that Italian tipo 00 from Naples is a must - I have an Italian grocery store nearby which helps. Cheers!
I’ve used many different dough recipes over the years, this one is now my favorite. I used it for the first time yesterday, followed the recipe pretty much (except added 1 tsp of sugar in the water yeast mix and added the salt to the flour for reasons that others here have stated). The end result was awesome AND was made same day. Thank you!
We love to hear it! 🥰
Since finding this recipe we have enjoyed it every time it's made. I do let the dough rest longer for 6 hours but very simple and doughlicious!!
Wonderful! We are so glad it was helpful!
Very natural presenter and a pizza pro too. Great vid.
Just got my ooni pro 16 last week, I'm going to try this recipe. Was in Naples 2 years ago, best pizza I've ever had! I know I can't recreate it but I'm going to have fun trying!
You CAN recreate it!
How is it since?
Great video. My children gave me an Ooni Frya 12 for my 75th birthday - I am amazed at how easy it is to make a great pizza at home!
We love to hear that! 🔥
Ooni. Many compliments! I'm from Italy and you have done great research on pizza. Success is garanteed!
HarryCallahan74 ??? Then the “ Italy “ you come from must be a different Country of the Italy I come from, born, raised and live in !!!.... Insted of doing what you call researches wouldn’t be simple correct to watch a video done in Italy by a Neapolitan Pizza Maker????? That is not a dough it is a brick and please.... the edge raises by itself SIMPLY because there isn’t any tomato on it!!!
@@paponeable If you are a neapolitan pizza maker I will definitly watch your video, please link it
@@HarryCallahan74 Hmmm. Guess not.
@@Pfukr The recipe, stretching technique, proofing time etc. really aren't correct for a napoletan pizza and the cornicione doesn't look right at all. If you want better videos I can link them below but I don't feel like making one just to prove a point...
@@Finger_Lock_ true
I followed this recipe down to the letter and it came out perfect! 👏 Kudos on the product and the recipe. Thanks Kirsty for making it easy for even a novice like me!
Tried this recipe and our Ooni oven for the first time recently and it was delicious! Have two batches of dough rising currently and sharing with friends tonight!
Hope the pizza party went down a treat! ❤️
Just bought the karu 16, tried this yesterday, amazing pizza day with the family, thanks Ooni!
Welcome to the Ooni Community!
Really nice video. Great job Kirsty!
Got a Fyra 12 as a wedding gift and I’m finally gonna fire it up this week! Super excited
Congrats! And welcome to the Ooni Community! 🍕
Little tip about the tomato.. do not pre-cook.
Use your hands to break it instead of use a mixer. Otherwise when cooking all the good that the tomato has evaporates.
Use 1g of salt for every 100g of tomato…
No oregano or whatever needed..
try it and let me know.
PS:
Use a good oil at the end of the cooking
I hope this will help ❤️
Kirsty- great Video. Waiting for our oven to arrive in the post here at Bathgate ready for Gala day pizza fest😀🏴
Great clear explanation. I can't wait for my Koda to arrive!
I got one for Christmas this year. I will buy everything I need so i can make some Christmas day :) Can't wait !
Have fun! We can't wait to see how your pizzas turn out. 😊💛
We just bought one Ooni Katy 12 today ! Pizza for dinner ! Cheers from
Austin Texas ! Claudia
Love to hear that! You're going to love Ooni Koda 12, cheers to a pizza-filled summer!
it is close to a neapolitan style pizza, but there are some features which were not perfectly handled; here is what I would have added
FULL RECIPE OF AUTHENTIC NEAPOLITAN PIZZA:
first of all the ingredients are right , but the doses are for a pizza which ferments too fast.
the ingredients ratio for an 8-hours fermentation (which is the least amount of time for a 00 flour with a W of 280) should be:
1L of water
45-50g of salt
3g of fresh yeast (or 1g of dry yeast)
1,700 Kg of flour
for neapolitan pizza you always begin with water, which should simply be at room temperature (15-20 degrees celsius) and not heated up because any temperature above 38 degrees celsius kills the yeast.
add the salt to the water and with your hands dissolve it completely in the water.
after you can dissolve the yeast in the water and salt solution and immediately start adding flour (which should be added progressively, not all at the same time.
mix for 15-20 minutes at max.
when you take out the dough, cover it for 20 minutes and then give it a couple of folds, then allow it to ferment for a couple of hours at 24 degrees celsius.
after making the dough balls, wait for another 6 hours of fermentation
after you made your pizza base add tomato sauce, basil and then the mozzarella (which should be cut at least a couple of hours before, not stripped on top of the pizza, because it needs to lose some of the water that it has in it's inside.
temperature of the base of the oven should be between 430-460 degrees celsius and the pizza cooks in 60-90 seconds.
extra virgin olive oil can be added either before of after the pizza is cooked, just keep in mind that if you put before cooking it loses part of it's aroma because when EVO oil goes above 60 degrees it loses it's characteristic flavor (dont worry though, it does not burn because it doesn't have the time to rise above 80 degrees celsius.
Good! I'm kinda glad they kept it "simple", though; ). - Or "dough".
1.7kg of flour seems like quite a lot! How many pizzas would this recipe make?
@@theoyeolive5011 depends on the size of the dough ball, with around 10 when 270g in weight
that seems the recipe from Davide Civitiello at Italia Squisita or the MASTER Enzo Coccia ^^
@Simone
Molto Grazie per questo recipe!
430 degrees C is impossible in my home oven :(
So i have 230 C only.
The doughballs were proofed only for 20 mins here. You suggest 6 hours???
Awesome introduction into Neapolitan dough, thanks guys!
William Thomas agree
This is the first time I've ever seen anyone actually using "a little drizzle" of olive oil after saying that haha.
TESCOS
Totally. Food network: “add a drizzle of olive oil” then shakes 2 cups on whatever they’re making 😂
Best video I’ve ever watched on the subject! Many thanks!
Well with all this fantastic tutorial it looks impossible to fail . But practice will help . Many thanks to all your team
Our pleasure! Let us know how you get on!
We are having a go at making pizza tomorrow. We have pre-made dough till we get used to stretching and launching. Then we will make our own dough
Have fun! You've got this! 🍕🔥
It's not clear to me why the "Classic Pizza Dough" on the OONI website has 21% more flour and 21% more water (makes sense so far) but also has 80% more salt and 207% more active dry yeast?
I noticed this too, not to mention she cuts her dough balls at 160 g instead of the suggested 260 in the recipe printed
Cool video!! Cheers from Finland 🇫🇮
Kittos!
@@Oonihq Uuum, obviously we mean: Kiitos!
:)
Kristian Tapaninaho kiitos :)
Add the Basil after it s Cooked. A 900 degree oven destroys the delicate oils and fragrance and flavor of the Basil . Great video
came for pizza recipe, fell in love w/ wamen
I’m assuming I can freeze the dough balls at the point, where you make the pizza?
I have never tried to add 1/3 of the water so hot, does it really work?. I think that would kill the yeast. What about adding the salt and yeast together. I don't know the chemical reaction which recommends to never put them together. This is the first time I see someone put the salt and yeast together in the same step. I robot looks very cool.
I think she tried to reach the right temperature for the yeast to raise. When you make your dough there are many things that you have to take into account. For example, if you're gonna make your dough in a machine, then your water has to be cold or at least fresh, cos the machine gives a warm or hot temperature to the dough.
It seemed to work perfectly. I followed her directions and tested the water temperature and found that it was 107°
We are having a large group over for Pizza with my new Ooni 16 and wondered if we could prepare and shape the dough ahead of time so the guests could just load their pizzas instead of having to shape one at a time. Is that possible? If so, how would we keep it until ready and where? Thank you
I thought you couldn't run the ooni indoors?? I will do this when mine arrives
Hey! Ooni ovens are designed for outdoor use only. This was filmed in our HQ Kitchen, which is situated in a warehouse with the correct ventilation! ☺️
Awesome
Looks good and authentic 👌🏼
Great video!
I've made this recipe (and the cold-ferment version) quite a bit with Caputo Blue 00 flour -- turns out so so good.
A couple of questions:
1. To scale the recipe, does salt scale with flour weight or with the total weight?
2. What water temp is the goal? I've been going for 44c/110f (I use a digital tea kettle so no need for the 1/3 trick)
What's good, Mike! Glad to hear this recipe is turning out well for you so far.
To answer your questions:
1. It’ll be flour weight! In bakers %s, flour will typically be 100% and that's what you will base everything off, so water, salt, oil, sugars & yeast will be a % off the total amount of flour. We recommend our Ooni App for this, which has a dough calculator meaning it can adjust the ingredient amounts for you based off of how many dough balls you wish to make!
Example:
1000g flour - 100%
630g water - 63%
30g salt - 3%
1g yeast - 0.1%
2. As for water temp, this could be subjective… Avoid using warm/hot water because it will either kill or make your yeast too active. What you really want to focus on the dough temperature - so somewhere between 21-25ºC depending on how warm/cold it is in your kitchen. If you’re using active dried yeast or just wanting to make a classic dough in a few hours or same day, then tepid water will be fine - this is somewhere around 37ºC/98ºF.
Hope this helps! And don't hesitate to reach back out with any additional questions you may have.
Thank you so much for the tips!!!
ps. Lovely accent :D :D
Hi Kristy,
In your video you said each ball should be about 160g but the recipe says 250g for 12” pizza. Which is better for a 12” pizza in the Fyra
Great spot Pamela! We've let the team know too! For a 12" pizza, a 9ox/250g dough ball is perfect!
Great informative video
Why are the ingredient amounts different in the video than the linked recipe in description?
Not enough proof time for me.
I always do 24h proofing at RT ( about 0.05 yeast per kilogrammes of flour )
And it turn out great.
But i will try this one some time.
Hi dear very nice recipe
I am new to making dough. Can you start over if you rip through the dough? Thanks for the video.
If you notice that there's a hole forming in your pizza base (happens to all of us!), you can easily turn your pizza into a "Recovery Calzone": ooni.com/blogs/recipes/the-recovery-calzone :)
@@Oonihq thank you
Hi Just got our new Ooni 12" and looking forward to doing our first pizza. But my wife and I found it very confusing about the recipe to use, this video says 300g water, 10g salt, 7g yeast, 500g flour. But the Ooni page that links you to this video has different measurements: 264g water, 18g salt, 20g yeast, 607 g flour. Both recipes supposed to make the same number of pizzas. The app again gives different measurements. It's all a bit confusing and unsettling to a newbie, who wants to make a nice pizza. In the end I think we will just go with what she says in the video and see how it goes. But please try to get some consistency. Many thanks and we look forward to many years of good pizzas on our Ooni.
Hey Shay! Thanks for this feedback, we will pass it on to the relevant team.
Definitely give these measurements a try and see how you get on. The app allows you to amend your ingredients based on how many dough balls you want to make, and amend hydration (water), salt and oil levels. We know all this information can seem overwhelming when starting out on your pizza making journey. But practice makes perfect! Check the following videos out to help understand the differences these factors can have on your dough.
Dough hydration: ruclips.net/video/demJ2b4I0rY/видео.html
Importance of salt: ruclips.net/video/DZt270MD7rk/видео.html
this is my first time doing this. tomorrow to see what comes My first pizza 🍕😁🙄
Let us know how you get on! 🍕
@@Oonihq it succeed surprisingly well, but i do not have any pizza Stone etc...i Bake normal home oven. It was tasty good . Next Time i must buy that Stone👍
Can I freeze some of this pizza dough after I divide up the dough balls? I dont think Ill need that much for a typical week night haha.
Of course! It can be frozen for a few days. Obviously it will not have the same consistency but it can be used without problems
Absolutely!
Could I make this recipe the day before pizzas?
Absolutely! You can leave this dough in your fridge overnight and ball it the next morning. 😉
How would this approach differ if I prefer to cold prove the dough over 24 hours or longer? Up to now I’ve used your original dough recipe but would like to try this
Hey, excellent question! Check out our Cold-Proof Pizza Dough recipe for tips and our preferred method: ooni.com/blogs/recipes/cold-prove-pizza-dough 🍕🔥
Is it really necessary to use warm water? And doesn’t salt kill the yeast if it’s directly mixed in initially?
Hello 🍕
Please check here to read the full recipe and process:ooni.com/blogs/recipes/classic-pizza-dough
And this for the salt: ooni.com/blogs/ooni-insights/salt-in-pizza-dough-explained
Hope this helps 👨🍳❤️🍕
F.
I thought these ovens are for outdoor use only? So if it is gas powered can I use it indoors as long as the room is well ventilated.
Hello 🍕 Ooni recommends to use them only outdoors😉
I’ve not unboxed my ooni 12 yet. Waiting for pellets. I’m going to try this recipe but by hand. I just knead it for a while yes? :)
Hi there! We're so excited to have you with us! Here's an article that will help explain kneading a little more in depth: support.ooni.com/en_us/how-do-i-know-when-i-should-stop-kneading-my-dough-rkd0cCOGo 😊
160 grams? Did you mean 260grams? Will that be enough for a 10" - 11" Neapolitan pizza? I always use between 260 and 280 grams for Neapolitan. The Ooni page has totally different measurements that yours.
Hey! This is a slightly older video and we have now adapted our recipes on our website. We recommend using 250g dough ball for a 12" pizza.
Hello, Ooni koda arrived a couple of weeks ago. Loving life.. thank you. The family is sick of pizza but I’m still going strong. Obviously there has been some ups and downs. Quick question if I may in regards to proofing. Is the initial 2 hours then 20mins set in stone. Can you leave it longer than that? If so, for how much longer and how will you know if it has over proofed?
Many thanks: great product
Hi Adam, it's absolutely not set in stone! Check out our Ooni App which has a dough calculator. You can amend proof time, temperature and amount of dough balls which will change the ingredient measurements accordingly! Hope this helps!
I have always thought I needed to keep salt & yeast separate at that stage. I put my salt in my flour.
this really only applies if you are letting your yeast and salt sit together for a long time. It's true that salt kills yeast, but that applies to high quantities. When you ferment something, you keep the salt percentage around 3-5% of the mass. That is enough salt to prohibit the growth of unwanted bacteria, and also enough from a tasting perspective.
hope it makes sense?
Looks awesome!
Tastes awesome too 😉🍕
Ooni going to make my first batch now!
nicely done!
Congratulations!
If cold proving in the fridge, would you divide into single pizza size balls first, then put into the fridge, or let the entire dough ball proof in the fridge, then remove and let it come up to room temp before dividing and making your pizza?
I proved in bulk for 8-15 hours at room temperature then ball and put in fridge
Depends on time. Generally speaking, if you are going to cold rise your dough, the absolute bare minimum is 24 hours, with 72 being the semi universally agreed upon sweet spot. Less than 72 you tend to get less flavors developing from the starches breaking down being converted to sugar. You certainly can go over 72, but the longer it ferments, the more the dough breaks down and loses its gluten structure working against you.
At 72, there is no need to bulk ferment outside of the fridge, use cold water (not warm) and just toss it in a bowl with plastic wrap placed directly on top of the dough. An outside bulk ferment encourages the yeast to feed on the dough quickly giving it a significant rise, but with a long cold ferment, you are actively slowing down this process so that the enzymes in the dough will start breaking down the starch improving its flavor noticeably.
Check out Stalder Mades videos on the science behind why we do it this way. His explanations and presentation is top notch.
One key thing to note about a cold rise. You should plan for a 4-6+ hour acclimation and final rise before shaping your dough into a pizza. Cold dough is a nightmare to work with. You want a highly soft and plyable dough. This process is key to ensuring a maximal amount of air trapped inside the dough to create a strong cornicione forming the outer crust of the pizza.
Gl and happy pizza making!
I want my ooni 🤪
What would be the difference in this method and one with polish?
The booklet that came with my Ooni over calls for 607g flour, 364 g water, 18g salt and 9.2g active dried yeast for Classic Pizza Dough. Please explain which recipe to follow. Thank you.
So, metal peel or wooden? HELP! I have a 9" turnin' peel but need to know which would work the best to launch into my OONI3. Thank you.
Hey Woody! Grab yourself a wooden peel to match your name :) A turning peel is used specifically for turning.
ooni.com/collections/accessories/products/ooni-12-wooden-pizza-peel
>kb
I use a wood peel to build the pie and put it in the oven and then I use the aluminum peel for turning or removing the pie from the oven...
Is there any reason you shouldn’t split the dough into balls for individual pizzas before proving the dough? Thanks
Can a Magimix food processor be used to make this dough?
Any reason for my dough being too sticky and not leaving the bowl easily?❤ the Ooni, this lady can touch it without it sticking i have too constantly flour
Hey Nathan! There are a couple reasons why your dough might be sticky, higher hydration, the quality of your flour, temperature of the dough etc. Please feel free to send us your specific dough recipe for tips via support.ooni.com 🍕❤
Love the video and great teacher! Have a problem though where on both occasions of using this recipe 2 out of 3 pizzas tore apart in the oven having developed a hole in the base. I'm stretching to about 11" and don't think I'm overloading. Any ideas? Thank you.
Hey Dan, there are few things that are extremely important when following this recipe. First one is kneading the dough - that helps to develop that strong gluten structure that will later prevent your dough from tearing apart. Another one is letting your dough proof for long enough - if the dough doesn't get enough rest time, it's much tougher to stretch it and it's really easy to tear it. Same goes to over proofing the dough, it might become "too relaxed", in that case you can easily stretch it too thin. Try following our guide video for how to stretch your dough for easy stretching techniques and don't forget that you can always make a recovery calzone! Hope this helps, let us know how you get on with your pizza! 🍕❤️
@@Oonihq Thanks for that, no issues with proving or shaping the dough though. Haha yes I did somehow recover my last one as a calzone (with a hole in the top). Oh well, I'll have another go tomo but maybe go lighter on the toppings. 🤞
Great video and recipe. The pizza was almost as good as the $20 individual pie at my local Neapolitan pizza place. Are there any tips to make the dough a few days ahead of time? Can the individual balls be frozen after the second prove? Alternatively, can the first prove be done inside.a refrigerator for 2-3 days? Thank you for the great recipe!
Thanks for your kind words, Sunit! If you'd like to make your dough balls ahead of time, you absolutely can! If you'd like to store your dough balls in the refrigerator for a few days to ferment, we have a great Cold-Prove Pizza Dough recipe here: ooni.com/blogs/recipes/cold-prove-pizza-dough?_pos=1&_sid=fd4d39572&_ss=r
If you are using this recipe, please allow your dough balls to come to room temperature (roughly 3-4 hours) before shaping dough.
Alternatively, you can make your dough balls ahead of time and freeze your dough after its second prove. Dough balls can be stored in the freezer for well over a month. If you are defrosting these frozen dough balls, please allow for 6-8 hours if left out at room temperature. We hope this helps!
Aaaaaaaa! This is not the same recipe that the link connects to. Perhaps it is, but in different amounts, who knows, all I know is that as a new owner, this is confUSING!
Hello! You can tailor the recipe exactly to your own individual needs through the dough calculator on the free Ooni App - hopefully this helps getting started!
@@Oonihq I'm learnin'! But what I was referring to was the 'perfect' dough sought after per hydration etc. So perhaps, both recipes are correct and your app is exactly the same ratios. (Like I said!) But at least that could have been referenced somewhere for newbies such as I! :P
@@WarmFLBear It can take a little time to figure out exactly the perfect dough for you :) Let us know if you have any difficulties at any stage in the process and we'll be so happy to work through it with you. Thank you for your feedback, we'll pass this on! All the best with your next cook 🍕 🔥
When making the traditional Neapolitan pizza, DONOT add basil or oil until after it's baked UNLESS you coat the basil with olive oil.
Tanti pizzaioli mettono sia l'olio che basilico da subito.
Il sapore degli ingredienti si mescola grazie alla cottura.
La Margherita è molto semplice. Come si insaporisce il pomodoro se non usi quei pochi ingredienti tutti insieme?
La cosa più intelligente è metterne un po' all'inizio e un po' alla fine.
L'olio grazie al pomodoro non brucia e dà sapore al pomodoro.
Ne puoi mettere un po' all'inizio e un po' alla fine, così sei più contento....
Great clear and informative video - Thanks - one question, is adding salt and yeast at the same time? In the instructions to our bread maker, it says that they should be separate as the salt kills the yeast .... any advice please
Thanks!❤️🍕
That’s an age old debate. Some say it kills the yeast, some say it doesn’t. Experiment and see what works for you! We like to add salt towards the end of the mix because it helps to absorb water and, as a result, changes the texture of the dough too (for the better). Always recommend somewhere between 2.5-3% of salt too - use the Ooni App to work this out:
Apple’s App Store: go.onelink.me/app/7976306a
Google Play Store: go.onelink.me/app/faa98e49
I was always told that to keep wet and dry ingredients seperate as log as possible
Hello, do you have a recommendation on how to adapt the recipe for high altitude? I live in Denver, at around 5300ft. Thank you
Hey, Claudia! High altitude will have an affect on your dough recipe, and we'd suggest increasing your dough's hydration by about 10-20g on top of what's suggested for our dough recipe.
It's best to experiment with your dough, and we'd suggest speaking with some of our Ooni Community Members who live in climates with higher altitude. Please feel free to visit our Ooni Community pages below;
Ooni Community Facebook page: facebook.com/groups/oonicommunity
Ooni Community page: community.ooni.com/feed
Hi Could you inform me where I can purchase the Curver Pizza Dough Proving Tray with lid.
Kristian Tapaninaho Thanks
makes it look so easy. still a work in progress for me. my pizza looked messed up.
Practice makes perfect🍕👨🍳
I’m confused. Which recipe do I follow. This one, or the one on the Ooni App?
I boiled a third of the water and it out the temp at 122°F which killed my yeast and didn't rise. The water should be warm to the touch and no more than 115°F which is still on the high side. The boiling 1/3 technique just didn't work for me.
No one does that in Italy even.
Water should be cold at 68°-72°
yeah this dumb idea of 1/3 boiling water makes no sense. If you have a ooni pizza oven you probably afford a friggin thermometer.
The recipe makes more dough than two people can eat at once, how long can I store the remaining balls for, and what's the best way to do that? Also, are the Ooni 3-stack proofing bowls meant for proofing the single batch that comes out of the mixer, or the individual dough balls? Can I store unused dough in these bowls?
Hi, Michael! We absolutely love storing individual dough balls in our Ooni Stack! If you store the remaining dough balls in your fridge, we recommend using them within 48 hours. If you'd like, you can also easily place your dough balls in the freezer. Dough placed in the freezer can typically last up to three months.
Good day, I am wondering if you are able to freeze the dough once its made to make later, thank you
Absolutely! We'd recommend freezing your dough balls in zip lock bags. When defrosting, be sure to bring them to room temperature for at least 2 hours before cooking 🔥
@@Oonihq Thank you very much
I own an Ooni Koda 16 and this recipe is easy but making the dough is not! It is a real pain in the rear end! Wanna make even more money Ooni? Please keep reading. Making dough, storing it, bagging it, etc. it’s sooo inconvenient and gets old real quick. Why don’t you make it for us? I am happy to buy them in bulk at premium prices, if you make Ooni doughs and sell them on your site. Heck, I would even subscribe to get automatic deliveries every two to three week! Food for thought, literally! With my since love, a proud Ooni owner ❤️ Cool video by the way! 🙂
Hey there! First of all, we really appreciate this feedback. It's always great to hear what our customers have to say, and we are always open to new ideas! :)
With regards to pre-made dough, we actually do sell our Ooni Dough Balls over on our UK website! Unfortunately they're not available outside of the UK just yet -- but our product team is always working on exciting new projects behind the scenes, so who knows what's in store for the future!
With that being said, we'd love to give you some tips and tricks on dough making that will help make your experience better. Is there anything in particular you're struggling with?
New to pizza making. Question. Once the various dough balls are placed in that proofing tray, if you only use say one or two, you can keep the rest in the refrigerator for future use, correct? How long do they keep in the refrigerator? And what’s the best process-when you want to use, take one out and let it sit out at room temperature in a covered bowl? Thanks!
We would suggest freezing any unused dough! You should freeze dough right after its first rise and it's been balled up. These can be kept in the freezer for up to three months.
To defrost, remove from the freezer the night before you plan to use them and place in the fridge. Remove from the fridge at least 6 hours before you plan to cook with them!
@@Oonihq Thank you. I purchased your dough proofing containers and other accessories. What if I wanted to use the dough the next day and didn’t want to go the freezer route? Any issues keeping the dough balls in the proofing containers in the refrigerator for an additional or two?
@@andrewschreiber4217 You can keep your dough in the fridge for up to three days. We would definitely advise that you re-ball them and let them come to room temp before using them again! 💛
I’ve had my ooni Koda 16 now for about 4 weeks and love it. I am finding a few little discrepancies between the Ooni app and the recipes posted online...anyone else seeing that? For example, if you compare this video and how much salt she uses and then punch the same quantities into the mobile app, you get almost 50% more salt. According to the app, for 520 grams of flour, you should use 16g of salt. Thoughts?
Hello Scott 🍕 check this one :) ooni.com/blogs/recipes/classic-pizza-dough-how-to-make-it-perfect
Ooni Pizza Ovens yup, and that’s the one I had been using prior to downloading and trying the app(it’s awesome)...was just curious about the difference in salt quantity.
I’m not sure the app dough calculator is right. For a 2 hour proof it suggests nearly 250g of yeast! It’s a real shame it’s made it so confusing.
@@chillmeister Hey James, what temperature do you have it set at? V low temps and short time will give you wonky amounts for yeast as it just needs quite a lot to get the job done. Not saying 250 g of yeast for say a kilo of dough is recommended! :)
James Elliott definitely something off with the app...I hope they look into it
Hi! We are a Family of three and we want to purchase a Ooni for our home. We love original Neapolitan style pizza best. Which Ooni would you recommend us getting? Kind regards:)
Hey! We have 5 different pizza ovens to suit varied fuel and size preferences plus cooking needs. Most people tend to go for a particular model because of the fuel (either gas, wood pellets, wood pieces/kindling or charcoal) or the model size. All models produce amazing results for Neapolitan style pizza! Check out our pizza oven comparison page to help guide you :) ooni.com/pages/oven-comparison
nice! but let the yeast eat a little bit of the flour before adding salt! Salt kills yeast so i tend to start with water, yeast and flour in the same procedure as shown in the video and when i have a solid dough and the yeast has fed on the flour i'll add the salt!
salt does not kill yeast, thats bs...
@@n0body886 Agree. The salt and yeast issue is a myth. Yeast these days is highly resilient to salt. Here's proof...ruclips.net/video/7a65UPbbuZE/видео.html
Hello,can i use flour treatment agent or improving agents to increase the flour’s gluten?
Like s500 ACTI or O-tenic
Shoot us a message at support@ooni.com so we can find out a bit more regarding the type of flour you use, etc! 🫶
Thank you, Cute Chef.
I thought that the pizza ovens could only be used outside. If so, how can you use it inside for this video?
Hey Doug, you're right! Ooni Pizza Ovens are designed for outdoor use only! Sorry for any confusion caused. This was filmed at Ooni HQ which is a large warehouse space with industrial ventilation but we would not recommend indoor use.
I have been using the Stadler neopolitan pizza dough calculator, with great results. Their 500g flour recipe says 1g of fresh yeast where yours says 7g...how can it vary so much?
Everyone has their own science behind it. Ooni App has dough calculator that is based on our signature Neapolitan style dough recipe and has never failed to make perfect pizza dough. 🍕✌🏻
I think the difference is time. Stadler use a much longer proving and fermentation time to the Ooni recipe in this video.
Amazing Guide. Thanks Ooni Lady for clear instructions and a fantastic looking Neapolitan Pizza.
A well made Neapolitan pizza looks grand with those thick puffed up edges. Almost Artisan in looks, texture. NY style looks very normal :)
So question i had was -
For Neapolitan pizza, is there no need to proof the doughballs overnight in the fridge?
Many Authentic Italian recipes don't seem to do that. They proof it for 2 hours and then 20 mins like in this video and make the pizza.
So why do people proof it overnight in the fridge?
Hello 🍕 Cold-proofing or cold rising is a technique that slows down the fermentation process by placing the dough inside your fridge as it ferments, allowing the yeast to work on the sugars in the flour for long period of time. You can find more info here: uk.ooni.com/blogs/recipes/cold-prove-pizza-dough 😉👨🍳
I’m using instant dry yeast, how many grams i have to use. Thanks
Hi, Elmer! For Instant Dry Yeast, you will want to use 7g for this recipe. 🍕
Can the proofed balls stay in the box over night ?
Yes! 🍕
How long can this dough be stored in the refrigerator? Can it be frozen?
Dough can definitely be frozen! When de-frosting, just make sure it is at room temperature before you start stretching and topping! 🙌
is there a recipe with measurements in cups and US measurement types, or if I want to master the trade, I have to familiarize myself with these type of measurements?
Hey! Here at Ooni HQ, we find that the most accurate way of measuring ingredients is with a set of scales (using grams!). Unfortunately, measuring in cups just isn't accurate enough for most pizza dough recipes. Using slightly too much flour or water, for example, can make a world of difference to the end result! Your dough may be too dry, too wet, etc.
If you want to master the craft, we suggest investing in a good set of scales -- like these ones here! ooni.com/products/ooni-dual-platform-digital-scales?_pos=1&_sid=890347fad&_ss=r ;)
I can't find the steps if you make the dough for 24-48 hours, you knead and wait until double the size, straight to the refrigerator or what? Thanks for the one who response!
I understand the best for the dough is the rest.. so i am a little confused
No problem! We actually have an easy-to-follow Cold Prove Pizza Dough recipe available on our website here: ooni.com/blogs/recipes/cold-prove-pizza-dough?_pos=1&_sid=9c8c2498e&_ss=r
I was always under the impression that if you add salt to yeast that the dough will not rise. I usually add sugar to the yeast and salt to the flour. Please explain to me, thank you.
Hey Louisa! Salt can be added to yeast, it just slows down the process. We recommend checking out this video by Ooni Ambassador, Lewis Pope, who shows different amounts of salt in action!
ruclips.net/video/DZt270MD7rk/видео.html
So what's the water temp? You said it brings the perfect temp with cold water mixed with 1/3 of boiled water, but we still don't know what's the right temp like you said!
Hi there! There isn't a specific temperature for the water it should just be room temp. This is just a great hack to get perfect room temperature water! 😄
How are you prepping the sauce? it looks thick where as plumb tomatoes from a can are more watery, i presume you blend whats in the can?
We swear by this sauce recipe: ruclips.net/video/wkLu-uAeE1w/видео.html
Pizza is great with this recipe but mine is coming out of the mixer bowl very sticky. In fact it doesn't come out of the mixer bowl at all.
Any tips on fixing that? Online I've seen people say it's hydration level but I'm following the exact recipe.
Hi, Julian! If you find that your dough mixture is quite sticky, you can slightly adjust the hydration level of your dough by adding a little less water. Additionally, after kneading your dough, you can lightly flour the inside of your mixer bowl to help with sticking. You can also use a light drizzle of olive oil to help with this. If you're still struggling with your pizza dough, please feel free to contact our Support Team at support.ooni.com.
You can also check out our Ooni Community pages, which is where real Ooni users share their personal experiences, favourite recipes, and much more. If interested, please check out our pages below:
Ooni Community Facebook page: facebook.com/groups/oonicommunity
Ooni Community page: community.ooni.com/feed
160 g dough balls seems really small for a 12 inch pizza? 250 g seems to be what most people recommend. Am I correct about this? Is this just the difference between 5 dough balls and 4?
Hi Jesse, sorry this is an older video! We do recommend 250g dough ball for a 12" pizza. Hope this helps!
So this recipe is the one in the cooking with fire book but the one in the Karu 12 essentials guide has 3x the yeast 20g/7g so which is right as this one refused to rise for me.
Hi, Terry! For our most up-to-date Classic Pizza Dough recipe, we'd recommend following the measurements on our recipe page here: ooni.com/blogs/recipes/classic-pizza-dough
How are you using it indoors?
OOni responded by saying it was filmed in their kitchen at Ooni headquarters which is in their warehouse, which has the correct ventilation to allow them to do this
Watch for the clear instructions. Stay for the 'Pretty damn good!'
Hey Joe! So happy you enjoyed. Thanks for watching! 😊🍕
Pizza looks very delicious and I need an oven like that
Hello Christopher 🍕Some say it kills the yeast, some say it doesn’t. Experiment and see what works for you!😉
Every time I follow this recipe my dough comes out hard and won’t stretch. Adding all the ingredients like I’m supposed to. Proving time is longer than 20 minutes though is that my problem? Is there a does Ooni have a pizza dough troubleshooting page ? 😊
Hey! We do have a pizza troubleshooting page - you can find it right here! support.ooni.com/en_us/categories/pizza-troubleshooting-HJPr3ROzj
If your dough wasn't stretching out very well, it's likely because the gluten wasn't developed enough. We'd suggest giving this article a read - it's full of tips that'll be super helpful for you: support.ooni.com/en_us/why-is-my-dough-springing-back-into-place-when-i-try-to-form-it-into-a-pizza-shape-ByWh3C_Go
If you're still struggling, contact out team and we'll be able to help: support.ooni.com/contact/contact-form-r1prEEEGj