Pizza Dough I use For Ooni
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- เผยแพร่เมื่อ 19 ก.ย. 2024
- Welcome to my perfect pizza dough recipe! This video will show you how to prepare a fast pizza dough, to proof in around two hours. This is a recipe I use almost all the time when cooking on my Ooni Karu, and is perfect for all Ooni pizza ovens!
Please be aware, ingredients, temperature and humidity may affect proofing times of your dough.
Ingredients List
- 720g Pizza Flour (Use Tipoffs or '00' flour)
- 450g Warm Water
- 22g Salt
- 14g Active Dry Yeast ( 30g if using fresh yeast)
- 15g Olive Oil
This list will provide 6 - 200g dough balls, and should proof at a room temperature of 20 degrees Celsius. If your room is colder, you may need to wait longer for the dough to proof properly.
This recipe is ideal for a high temperature cooking environment, such as Ooni Pizza Ovens, Brick wood fired ovens and BBQs, Not recommended for home ovens,
Happy cooking!
Buy Ooni Karu (UK) - bit.ly/38SLvs5
Buy Ooni Karu (EU) - bit.ly/2NrboHY
Buy Ooni Karu (US) - bit.ly/3c0SsJP
Make Great Pizza at Home (Ooni - US) - bit.ly/3bWk5nd
Make Great Pizza at Home (Ooni - UK) - bit.ly/3loVQ49
Make Great Pizza at Home (Ooni - EU) - bit.ly/2P71lrV
Thank you for the recipe
I won an ooni oven from king arthur baking company. I am beyond excited! I will be making a video unboxing for my channel.
That is an awesome prize! I'll have to check it out :)
Ruined Pizza day again yesterday due to dough being way to Sticky, all dough and toppings went in the bin in a fit of rage! Need a new recipe I will try this one at the weekend. I always make the dough same day as cooking so this is perfect.
Just made my first 4 pizzas on my new Ooni Karu tonight using this dough and your really helpful videos! It all went super smoothly and we thoroughly enjoyed it! Thanks so much Tom! 🙌🏻
Aw great! Thanks so much for checking out my video! Glad it went well and you enjoyed it!
Tom your pizza dough recipe was a hit. It’s going to be my go to recipe. Thanks keep up the good work.
I'm glad you enjoyed it! 🍕👍
This pizza dough never fails! I have done this pretty much every week since I started using my Ooni and it just works every time 👌🏻👌🏻
Thanks so much! I’m glad this dough recipe works well for you! I will be doing more dough recipes soon! Hopefully you will have success with these too!
Thank you so much for sharing this! Your Ooni tutorials and videos are spot on. I can't wait to try out this recipe.
Thanks for watching 😊 I'm planning to add some updated dough recipes and other things i've been cooking on my Ooni 👍🍕
Thank you for this recipe! Made it yesterday and it turned out perfect. It made the best home made pizzas in my Ooni Fyra!
Thanks Trevor! glad it worked well for you!
Thanks !! this is my go to dough recipe almost every time, I use bread flour instead of 00, For me I like the results.
That's great!
So you follow this recipe exact except use bread flour? I’m gonna try if so because I don’t like 00 chewy texture
@@kevskylark2885 this recipe should work just fine with bread flour, the consistency will just be not as puffy as the 00 flour, but I’m sure it will still taste great!
Very, very easy to follow video. Thanks again.
You are welcome! Glad you found it useful!
I used this dough recipe to make my first from scratch pizza in my new G3 Ferrari and it went down a treat, thanks!
Where can I buy the containers that you used please? Does the type of clear container you used to prove the dough have a name? Thanks.
IMO good dough cannot be rushed by simply adding more yeast. Id forgoe any pizza if the only option was an 2hr dough. I'm sure it's edible, but I've tried 8hr dough before and was not a fan. I'll always do a 2-4 day ferment, mostly cold, but it leaves a lot of flexibility.
I'd be interested to try you recipe if you'd be willing to share? 👍🍕
You should put in your videos description links on where to buy your trays and bowls. That grey looking tray I want one.. but idk what it's called
Thanks Brandon, That a good idea mate, I actually do a video where i review these boxes - th-cam.com/video/gTXVDcpXIO4/w-d-xo.html
Ooni sell them on their website - shareasale.com/r.cfm?b=1645659&u=2732926&m=82053&urllink=&afftrack=
used recipe last night and was better than ooni's own recipe. Cheers Tom
Great to hear! I'm glad you enjoyed it 👍
Nice and simple recipe ! I’ll try it soon
Thank you!
Excellent tutorial, This pizza dough video recipe is simple, and easy to follow, I liked how you put the necessary items list on the screen. I've had several bad failures recently, and after watching this video, - It has made my mind up to invest in a good dough mixer. (This is not a complaint at all, but you might need to work on the audio aspect of the video, it was fairly echoee in the kitchen to hear at times.. - Thank you very much this. :)
Thanks for the feedback Brad - really helpful to know what my viewers like! and glad the dough recipe worked well for you! As for the audio, it was quite an old video, and since then i have invested in some Mics that are better quality 😃
Thank you, this video is really useful!
Great, I’m glad you found it helpful! I use these trays all the time now and think about getting some more!
Hi Tom, nice video. How long do you leave dough in the proofing tray container before made into crusts?
20 mins
The yeast should work better if you don't mix the salt rightaway, but wait like 5-10 minutes for the yeast to wake up (ideally wait to mix in the salt right before mixing with the flour). Also mixing in alot of oxygen is good. It's not like this is critical and won't work else, but I think you would have more living yeast cells working in your dough if the yeast wakes up properly.
Thanks for the comment and tips! I did this video quite a while ago and since then do actually mix the salt later! Every day I’m learning!!
@@TomVoyageuk Good on ya Tom we are all learning as my first attempt was a bit of a flop so I'm going to give your one a crack now.. cheers from Down Under
I am learning a lot from you
What’s the recipe for 2 dough balls I got the Karu 12 inc on the way and what a good 00 flower to use i and in the USA and thank you
I generally recommend using Maputo blue, its available most places. Another decent pizza flour available in the USA is All trumps flour. Basically for pizza, you need a good gluten for the stretch, so go with a protein content of 12-14% - Molino San Felice is a good one too for Neapolitan style pizza
When u were stretching the dough, was that a different type of flour on the surface? Looked almost like a semolina? Any advice there? Thx and great video
Its traditional to use flour, but we have tried corn meal, and semolina before, and these too give good results to keep a pizza from sticking. We usually use cornmeal the most, but it does tend to catch fire if too much is left in the oven.
Hi Tom. Thank you for your pizza posts. They are interesting to watch and very helpful. Would you mind telling us the make & model of your mixer? I think I need one. Regards Nick
Thanks mate! Glad you like the videos! My mixer (actually my wife's mixer the uses for baking ) is a Kitchen Aid, Tilt head mixer. They're not the cheapest mixer around, but are great quality and will last for years if you give it a good battering weekly like we do! They also do loads of attachments for it too, and it can knead through a decent size dough ball, (1000g of flour) which for a non industrial level mixer, is great!
Hi Tom, I don't see the pizza dough recipe. Can you please reshape. Thanks
I noticed you set shaped and topped all your pizzas at once in this video. I'm just getting started but. Y friends said that shaping all at once cna elad to the dough sticking and being difficult to get on the peel and launch.
Is the trick that you heavily out down semolina on the board? Or is it something else?
usually, when filming or entertaining party guests, my wife and i will double team the process of stretching and making pizza to bang out as many as possible in a short space of time. you have to be quick otherwise they will start to release moisture on the work surface, and that leads to sticking, but i also use lots of semolina to prevent this and a perforated peel to get rid of excess before launching a pizza into the oven.
So the Dough is ready start to finish in 2hours 20 mins? The video seemed to speed through the last steps.
Can I ask where your proofing box is from please and what make are those scales? I have a kitchen aid mixer and looking for one that fits in nicely. Looked like the jug fitted perfect!
Our Karu is arriving tomorrow. Your videos helped make the choice thanks.
Thanks for the comment! Yeah kitchen Aids are the best for making dough! we use ours a lot!
The proofing box is actually from Ooni direct, but you can also buy from Solent Plastics for less money. I made a video about the dough boxes, I think there is a link somewhere in the comments section....
th-cam.com/video/gTXVDcpXIO4/w-d-xo.html
Thanks for the recipe. 14g seems like a lot of yeast. Is this correct? Keep up the good work - I enjoy your videos.
Hi David, For this recipe its correct but this was one of my first recipes, now i use a lot less yeast and proof for much longer. The point of this dough was a quick solution for those days where you want pizza the same day!
Hi I was wondering what the difference is with dough that proofs for 48 hours and 2 hours. Why is not everybody using the 2 hours method?
Thank you so much for this easy to follow recipe! can the balls be frozen for later use?
Yep! No problem. When thawing out, leave them in the fridge for 12 hours, in a sealed container, then roll them in flour and either put them back in the fridge until you need them or let them come up to room temp to use!
How long does it take to get to 450 degree at stone level?
How long does it take to cook completely with gas in the Kura oven?
During cooking, do you leave the flame on full or not ?
How long does it take to get to 450 degree at stone level? - Usually about 15-20 minutes depending on wind & outside temps etc.
How long does it take to cook completely with gas in the Kura oven? When the stone is up to 450/500c the pizza takes about 60-90 seconds to cook.
During cooking, do you leave the flame on full or not ? At the minute i do, unless Im leaving it more than 5 minutes, then ill reduce the flame to save on gas. I've heard of methods where people will reduce the flame when cooking to give a crispier base by giving the stone more time to cook form underneith and not over cook the top. Im still learning, and by no means a pro, so will definitely trial some methods paying with the flame level on gas... and make a video! :)
Hi Tom great vid, can I leave the dough in the tray overnight and if so does it have to be in the fridge?
Yes you can, just sprinkle it with flour and leave it in the fridge, make sure the container is air tight too. If you're going longer than overnight, you can reduce the east ammount tooth balance it out.
Great video, what brand dough proofing box is that, and where did you get it? Thanks for the video
Thanks for the kind words! I bought these dough boxes directly from Ooni, but they're made by a company called solent plastics, where you can buy multiple sizes direct. I did a video on the dough trays, you can check out here - th-cam.com/video/gTXVDcpXIO4/w-d-xo.html
Tom, I see this video is one you made a while ago. Do you still use oil in your pizza dough? I’ve seen others say that oil can cause the base to burn on the hot stone of the Ooni…
Hello, I've been trying out some new dough recipes, I'm always looking to improve and learn a new trick! I've tried a few from the Ken Forkish Book which I've really enjoyed , this is the link for the book - www.amazon.co.uk/dp/160774838X?tag=onamztomsande-21&linkCode=ssc&creativeASIN=160774838X&asc_item-id=amzn1.ideas.31LYN5TH095AW
Can I ask where you got the box you prove your dough in from? Thanks. Keep up the good work. Watched all your videos before buying our oven and advise was invaluable.
Thanks so much for the kind words! it means a lot to me to hear it helped you in your pizza making journey! I bought the dough boxes from ooni direct, but you can buy the exact same ones from Solent plastics
Thanks. Have ordered those from Solent. I meant the 6pt 3.5 litre plastic one you do your initial prove in.
@@charver1 Oh, that one is from a catering supplier in the UK called Nisbets, are you based in the UK?
@@charver1 www.nisbets.co.uk/kitchenware-and-knives/food-storage/food-containers/graduated-food-containers/_/a33-4
@@TomVoyageuk Hi Tom,
Thanks, yes Uk based.
14 grams of dry yeast for only 720g of flour is a lot, so much yeast will give a yeasty flavor to the pizza . And it won't be a digestive pizza either. That amount is triple what it really should be.
This recipe was more designed for beginners or for a shorter proof time, in my more recent recipes I have much lower yeast volumes that require longer proofs
Tried this recipe for my first cook. Worked great. But felt like I was only able to make 8-10 inch pizzas with these 200g dough balls. What size pizza is this recipe for?
I use this for a 12inch pizza. Sometimes the dough can be difficult to stretch if its too cold, or if there isn't enough hydration. Maybe try using a higher hydration dough. Anything around 65-70% hydration will be nice and stretchy. The best way to work it out if with percentages... for example, 1000g of flour, with 650ml of water would give a 65% hydration dough.
My dough came out very dense and thick and difficult to stretch , it just sprung back. What did I do wrong? Still tasted ok, but no leopard print on crust either 🤔
Was it at room temp when you tried to stretch? Or cold?
@@TomVoyageuk I had out fridge for 3 hours but was still cold to touch 🤔
Hi Tom, great videos. What recipie do you use for your Tomato base?
I'll be honest, thats my wife's recipe! but we made a video on the instagram page showing how to make it - check me out on insta @tomvoyageuk
Great recipe, where'd you get that massive bag of flour from?
Thanks mate! Im glad you liked it!
I'm not 100% sure on that flour as a friend of mine and I went half on it. I know he used an italian food importer online to get it. If you google Caputo Blue, 25kg you should find somewhere local to supply it. It's a huge ammount of flour to buy if you haven't used Caputo before, i would personally buy a 1kg bag to make sure you like it and can work with it before committing to 25kg. - T.V
Are you able to freeze the dough, if so at which point? Thanks. Great easy video!!
Hi, Yes you can, Just as soon as its balled up, cling film it, and freeze it for up to 2 months.
You said when balled up? Is that after it has risen? Or do you freeze right after you take it out of mixer and into a ball? Thanks
Freeze after out of mixer or after it rises?
Tried this today, followed it step by step... but something went wrong. 🤔 when mixing the dough (by hand) it didn't bind together. Added more water then it did. Put in a container and it didn't rise. Was dry and non stretchy when we made the pizza. Tasted great, and would like to know where I went wrong if you can tell.
Many thanks Simon
Hi Simon, thanks for reaching out! It’s hard to tell really as there are a few factors that could affect things. With the dough not rising however, is the yeast definitely in date? As usually that’s the case with old yeast.
@@TomVoyageuk yes caputo vielito 10/22 , water not warm enough? I don't know lol
Your yeast either did not activate or it died 😞. I use tap water when I make my dough and make sure it is only slightly warm to the touch. If it is too hot it will kill the yeast and too cold will not activate the yeast. I also add a pinch of sugar to the measuring cup to feed the yeast. You will know it is good right away because the dough will be soft, smooth, and stretchy.
i would like to point at out that u don't dissolve the salt with the yeast i would say add 10 percent of the flour then do that as it will act as a buffer and protect your yeast as salt will kill your yeast without buffer it might work for you but maybe cuz ur using a lot yeast for small not a lot of dough
Thanks for the comment, More recently i actually add the salt into the flour before adding the yeast mixture to avoid this, as I've heard it a few times, that salt can kill yeast. However saying that, I've always had good results from this recipe. We live and learn.
@@TomVoyageuk it kills yeast strength the dough and slows down the yeast fermentation
up on flavor and many more things
Hi Tom, this recipe is for 6. If I wanted 9 balls is it as simple as adding another 3rd of the amount to each of the ingredients ?
Yeah pretty much, just do the math as needed. Usually recipes work in percentages rather than measurements as it’s easy to make as much or as little as required
How does your stand mixer perform? I’m wondering if it handles the dough with ease? I’m looking at either an Artisan, the heavy duty 5K or a Kenwood chef xl. The heavy duty is a bit too expensive, but I’d get it if the Artisan struggles with dough.
I’d probably make same quantity as you, 6 dough balls should be good.
Thanks for great content
@@mickspecial ok thanks, I noticed you used a mixer in the video, so thought I’d ask about your experience with it.
The issue I have is that I mix the quantities in the different recipes I have tried, but I get really sticky dough. I add additional flour to make the dough less sticky, but then it is too strong and springs back when I stretch it.
I think it is technique, so thought a stand mixer may resolve my issue
Hi Thanks for the comment, For the smaller dough quantities - and higher hydration, a standard mixer should be fine, the kitchen air starts to struggle at about 1KG of flour or more.
@@TomVoyageuk thanks for the reply, I’d like to future proof too, so I don’t spend more money upgrading. I’ve seen the Heavy Duty 5KPM5 on offer, I might just pay the extra to get that, I’m also thinking that it should last longer as I won’t be pushing it to the limits.
Thanks again
S
Hey, do you use your Karu door on the koda? Looks like it on your thumbnail. If so, does it fit and decrease preheating duration. Greetings from Germany ✌️ Fiete
Hey Fiete! Actually the oven in the thumbnail is the Karu! it just looks like it s painted black like the Koda, due to the reflection. Thats a good point though, im not sure if the door would fit on? Im looking to get a Koda this year, so will let you know!
Thanks for watching!
If I make this in the morning but don't want to cook until the evening, where do I put the dough? In the fridge?
Yes but if you’re doing that, then use about half the amount of yeast. Also remember to take your dough out of the fridge a couple of hours before you cook. You need it at room temp
Wow, i use 1,8 grams of yeast with the same flour, wy so much?
Because this is designed to be an easy beginner pizza recipe and I feel that adding more yeast to the dough helps the rise for those less experienced, in my normal dough recipes I use much less though, usually around 0.2/0.3% as a bakers percentage
Help! I followed this recipe to the T. Proofed the dough balls in a proofing tray for 36 hours and when I pulled them out, they smelled like sour milk, which is a sign of spoilage. What could I have done wrong???!
36 hours is quite a long time for this amount of yeast, as it’s a high yeast recipe. did you use fresh yeast or dry?
@@TomVoyageuk it was Fleischmann's active dry yeast. I did remake the dough and proofed again, but for only 5-6 hours and it turned out much better. This is my first go-around, making pizza dough myself, so I didn't realize this was considered a lot of yeast. The pizza turned out great though and we all preferred your recipe over others. I also had bought a ball of pre-made dough from the grocery store as a back up and made pizza with it to compare. The store bought dough was good, but it raised a lot more and was very bready and also ended up burning more on the top, because of the height. This recipe was much more similar to other brick oven pizzeria pizza we've had. Nice texture and flavor. Even my super picky daughter, who typically doesn't like anything from the grill with char marks or grill flavor and typically doesn't even eat the crust was very happy with the pizza. Thanks!
How much yeast would I use if I was using instant dried yeast ?(thats all I can get in Australia) would it be the same or a certain amount less ?
Thanks for asking, for instant yeast, it would work out about the same 14g, but if your having trouble, try to ask at your local supermarket baker, if they have any fresh yeast. usually they give it to you for free, as they get huge amounts daily. but fir fresh yeast you need to double the ammount.
After making up the 200gr balls, can you freeze them to us at a later date.
Yes dough is fine to freeze, just give yourself enough time to thaw it properly before cooking
Hi Tom it said in your video about been in the tub for 2 hours but how long dose it go in your tray for
Thanks for the question Arron. As this is a quick pizza dough recipe, i just use the dough trays to keep the balls in once they're rolled, and use them right away. You can however leave them in the fridge in the box, but if you've got that sort of time, I'd recommend a specific 24 hour dough recipe.
Can you make this without olive oil? If you do have the use olive oil, can it be extra virgin?
It will work fine with no oil, or extra virgin. i find oil just makes it a little easier to work with, and less sticky.
Thank for the video but can I ask If I don't have a mixer do I need to doing any additional steps?
Thanks for commenting, I should have mentioned in the video really what to do if you don’t have a mixer.
I would recommend just kneading by hand, I often do this if I’m using a larger amount of dough that won’t fit in the mixer bowl. I use a large bowl to combine the ingredients, and mix in the bowl until it has come together. Then tip the dough out onto a surface and knead the dough until it’s smooth, usually about 10-15 minutes.
@@TomVoyageuk thanks for the reply. 👍
I thought I’d reply quick invade you were halfway through preparing your dough! 😁
@@TomVoyageuk yea I was just about to start I have purchased a ooni oven after watching some of ur videos can't wait to try it.
Do you have any recipes for fresh yeast?
Not really, but as a general rule of thumb, it’s double the amount of active dried yeast
Hi, what will change on the recipe if you have 24 or even 48 hours the dough can take a rest?
You basically just reduce the yeast the longer you're going to proof for. If in doubt use a dough calculator to work out the measurements. The Ooni one is quite good
What size flour do you buy? And what sort of shelf life does it have? Cheers
Usually I buy a 25kg bag and share it with a mate, so 12kgs. This usually lasts me about 3 months, but we do pizzas 1 or 2 times a week, four 4 to 6 people.
Shelf life is ok if you keep it sealed indoors. As long as no damp or weevils can get in you’re good!
Can you not use plain flour ? Thanks
I have used plain flour before, but I find the dough come out a bit more bready (if that’s a word?!?) it’s possibly a good idea to do a plain flour pizza recipe though, so I’ll keep that in mind for future videos!
Tom what about if your using fast action yeast? Will it work the same
I've never tried this recipe with fast action yeast, i would maybe just try it, but keep an eye on the rise. Once its doubled in size it will be ok.
How long did you let the Dough balls sit in the proofing tray?
Usually i take the dough out of the fridge in one ball, then divide it up into smaller balls about 2 hours before i want to cook, that way you can let them come up to room temp. I ave left the balls in the tray overnight in the fridge before with no issues though.
@@TomVoyageuk in the video you left the dough to rise at room temp, then divided it up, then said they will sit in the proofing tray twenty more minutes before cooking. Here you mention the fridge, then dividing, and then two hours of coming up to room temp. My focus is on stretching. I’ve heard that after you cut up and make the balls, it’s impossible to stretch right away because the glutens restrengthen from that bit of manipulation. So your twenty minute comment in the video caught my attention.
how long will dough keep before I use it???
dough will usually keep up to 72 hours in the fridge, or you can freeze dough too for longer periods
When making multiple pizzas, Are you able to put the next one in the Ooni immediately after taking one out, or do you need to give it a few minutes for the stone to come back up to temp?
Thanks for the question, you can get away with doing this two or three times but any more will need the stone to heat back up for 5 mins. I use a digital temp reader to check the stone
Hi Tom!
The first container that you use for proffing, is the lid perforated or is it a sealed environment?
Br
Hi mate thanks for the question,
It’s a sealed lid and is really handy for bulk proofs. If you’re in the UK you can buy them for Nisbets catering supplies.
They come in a few different sizes, I have a large 7.5ltr one too for larger batches of dough.
@@TomVoyageuk thanks for the quick response :) unfortunately I'm in Sweden! But I'll look for something similar:) would it work with plastic film over a bowl untill then?
@@Rugbyspelaren Actually, I think Ikea may have something similar? But yes, if you use clingfilm over the bowl that will work just as well! PS - There is nothing unfortunate about being in Sweden!! 😁🇸🇪
@@TomVoyageuk oh I'll check Ikea then :) thanks for the suggestions :)
Haha yeah , it's fine ;)
Thanks, I guess i need a scale to make sure measurement are correct.
Thanks for watching my video Keith! I would agree a good scale is a must have for any pizza maker!
Tom, I really like that mixing bowl scale. what is it called ? I would like to get one. thanks in advance.
Thanks for the comment mate, The mixer is called a Kitchen Aid artisan mixer. The original mixer comes with a metal bowl, but you can buy the glass version separately. Its my wife's, and she's a baker, but lets me use it for the dough too! They're not cheap, but really well build, fully made from metal and will last a life time if looked after.
@@TomVoyageuk I think he was asking about the scale not mixer
@MT1234 lmao rough day or just a dick everyday?
@MT1234 Whoa! Bro, don't be Karen. Have a snickers. 😂
How long do you cook these in the ooni?
Usually around 90 seconds if the stone temperature is 450c, and it’s a relatively thin pizza
Hi Tom how do i get recipe???
Check my other videos! Ive done some recipe videos
If you don’t have a proof box, what can you use instead?
Hi! Thanks for watching! Before I had these I used to use a baking tray tightly wrapped with cling film, or a baking tray with a clean damp tea towel over it.
can I ask where you got the flour from in the uk? Seems quite difficult to find good quality flour in the regular supermarkets
I ordered it from an online place, a friend an I go halfs on a large 25kg bag and split the delivery.
www.mercanti.co.uk/_shop/flour/caputo-blue-flour-25kg/
@@TomVoyageuk thanks!!
What kind of tray is that?
Ooni sell them, called a dough proofing tray. but a company called Solent plastics also sells them separately.
I thought it was better to avoid mixing yeast and salt together as the salt stops the yeast fermenting
I don’t think it matters too much on a fast proof dough like this one
Hi Tom, love your videos. So far I've cheated and bought ready made dough but want to start doing my own. Just a quick one on the dough recipe, is it 450g of Luke warm water or 450ml? Also as a complete novice with no tubs or proving trays, is there anything else I can use instead until I purchase or are these non negotiable?
Hello! It's 450g weighed on the scales, it's easier to get it accurate rather than the side of the jug. You can use what ever you have lying around, I used to use a baking tray with some cling film over the top (pop a little bit of oil on the cling film so it doesn't stick) for my dough 👍 enjoy making your dough!
@@TomVoyageuk thanks for the response Tom, I'm pretty much up to speed on your videos now as after I asked the question I saw your Christmas (being away) making dough and noticed you'd used baking trays. I was also jealous of the ooni prooving tubs so they've been added to my wish list. Thanks for the dough advice and keep making the great content.. maybe some dessert pizzas next?
Can I just ask what gram of fast action dried yeast would you recommend 14 g seems quite a lot an would look at using the dough in a few hours thanks.
The reason the ammount of yeast is high in this video is due to the fact this is a fast pizza dough, to be made in a couple fo hours. Really for the best tasing dough, you would use far less and prove the dough in the fridge for 24/48 hours. If in doubt use a pizza calculator app on your phone, the Ooni one is a good one!
Where’s best to buy the big sack of capital blue?
Are you in the UK? if so Makro has the large 15kg bags in for under £20 which is a good deal, or there are a number of online retailers that sell it, but you often have to pay delivery as its heavy!
Cheers tom I
Will look into that👍
I thought salt killed yeast put together
possibly, if left together for a while, but ive always found this method to work for me just fine
It does. Might be why there's so much yeast in this recipe!
14g of yeast???? I use half a teaspoon for 1 kg. Don't need olive oil.
How long are you proofing your dough with 1/2 teaspoon.
@@TomVoyageuk 10h starting in nice warm place , or 2-3h room temp then overnight in fridge. If I add sourdough starter as well for taste it will cut time to 3h in warm place.
@@TomVoyageuk Alison's instant yeast.
Has anybody tried using a breadmaker on a pizza dough setting to mix this recipe? :)
Thanks for the comment! I’ve never tried this in a bread maker, and I’m not really 100% sure how the bread makers work, but it would be nice to know how you got on with it?
@@TomVoyageuk Hi Tom, I used your recipe and threw it all in the bread maker and let it mix and knead it, stopped it kneading after about 15mins and then got it out and put it into the oiled container to double in size before dividing and refrigerating for 24hrs. It worked fine but I did fine stretching the dough a bit of an issue, it kept trying to shrink back to half its size. What causes that?
I was listening up until you said table salt - that stuff is vile
Are you saying you don't put salt into your pizza dough??
I put salt in my dough. Table salt has no place in any kitchen, nasty stuff
@@rabplaysguitar so what salt do you use? Maldons?
@@TomVoyageuk yup. I’ve used that before, grind it up using a pestle and mortar. It’s then nice and fine for dough recipes
Failing that get some rock salt. Maldon is probably too nice and flaky to be mashing and throwing into pizza dough, I guess I just love throwing money away 😆
Sending hate from 🇺🇸. (purely for the cover photo for the video)
Too much hate, learn to love
@@TomVoyageuk no, you deserve it for the soy face
@@TomVoyageuk good video though thumbs up