How to Divide and Ball Neapolitan Pizza Dough
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- เผยแพร่เมื่อ 28 ก.ย. 2024
- Luckily enough I am now working with Ooni as part of their ‘Ooni Army’ and I have an affiliate link, this doesn’t mean you pay more for any order but I do receive a small percentage of what you spend to support my TH-cam channel. I also have a limited amount of discount codes per month so if you’d like to receive a 20% discount on your total order then message me on Instagram (@robbieco_). The discount codes are on a first come first served basis. Please purchase your Ooni products here:
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What equipment do I use? Look below!
Oven - Ooni Koda - shareasale.com...
12”/14” Perforated Ooni Peel - shareasale.com...
9” Turning Peel - www.ebay.co.uk...
Dough Scraper - www.ebay.co.uk...
Infrared Thermometer - www.amazon.co....
Solent Dough Trays - www.solentplas...
00 Caputo Pizzeria Flour - www.adimaria.c...
San Marzano Tinned Tomatoes or Pizza Express Passata (whichever I have at the time)
Cheese - Fior de Latte Mozarella from Yester Farm in Scotland (They deliver!)
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Thank you, this helped!
Can you please do a dough prep video (using your mixer)?
I’m in need of this too...had a nightmare using the mixer recently and want to see how you manage it so well
Hi, Loving your videos. Just bough my a small Koda. Can I ask you where you bought your grey pizza box?
Dougie Fresh hey! The link to it is in the description. It’s from Solent Plastics 😊
@@homemadeneapolitanpizza1300 Thanks!
Do you have a dough recipe you can recommend ?
Do you do any bulk ferment pre shaping or do you divide straight after mixing? for example if you are doing a 24h RT ferment?
Richard Field bulk ferment, and about 4 hours before cook time I ball up the dough. Saves the dough balls going flat if they sit balled for a long time :)
Homemade Neapolitan Pizza thanks for the speedy reply. And if you were doing a 24h Cold would you bulk then divide when removing from the fridge?
Just upgraded from an ooni 2 (mine is actually from the uuni days) to a koda 16 after your videos, just need to wait till October for delivery!
Richard Field yep, if I do any cold proof, once I’ll factor in a room temp balling time, the PizzApp is great for that. But generally I’ll ball up within 30mins or removing from the fridge. No worries!
Homemade Neapolitan Pizza the pizza app confused me a bit. If you are using cold and room temp variables does the app assume your cold ferment is always first, rather than a pre cold ferment buck stage like with making sourdough?
Have you got a 24 hour pizza dough recipe? Do you knead before you proof it or just put together then knead and divide after 24 hours?