Easy Pizza Dough Recipe - Every Step, All Ingredients and Measurements - Ooni Koda 16
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- เผยแพร่เมื่อ 22 มิ.ย. 2024
- Welcome back to the TRW Pizza Channel.
In this video I explain step by step how I make my pizza dough for my Ooni Koda 16. I make 6 pizza balls of 175 grams at 66% hydration and give you every single step real-time. It includes each ingredient and each measurement. I aim to make this an easy and reliable dough recipe that you can follow along with and get delicious results!
I hope you enjoy the content, please consider liking and subscribing if you do.
This channel is by a home pizza enthusiast who likes sharing my journey of learning to improve my pizzas, review specific products like Ooni Stack, Ooni Pizza Dough Cutter, Ooni Infra Red Thermometer, Ooni Karu 16 and much more. I also discuss different ovens like the Ooni Karu and talk about different approaches to dough recipes and cooking.
Cheers!
TRW Pizza
Welcome back to TRW Pizza! I have given a highly detailed walk through of every step of my pizza dough process leaving no (pizza) stone unturned… It is easy and brings consistently good results. I hope you find it useful. Please drop a like & subscribe to show support. Have a wonderful day and be excellent to each other.
Love your recipe! Use it every time I make pizza. And it’s so nice for me to just follow along with you. Nice and relaxing 😊
So great to hear this, thanks Helge 🙏🥂
FANTASTIC!!!!!!!!!
Thank you Glorious Gloria.
Making my first ooni pizza this weekend. This was super helpful, thanks.
My pleasure Lee, good luck Sir! 🥂
Watched a couple of your videos , missed the 2 hour proofing step but it came out beautiful anyway and our first and second pizza cook came out perfect . I was able in Houston Tx to find all the Italian ingredients but salt Used real French sea salt instead . Lots of fun . Just a plug for Tom Voyage videos he’s amazing in the logistics of the Ooni koda 16 setup and tools . The ooni stack is a wonderful investment is worth the price , I’m probably going to get another one for when I host parties.
Barb, so happy your pizzas are coming out well! Great news. Yes the Ooni Stack is well worth the money. Cheers! 🥂
Very cool video like always my man.
I use the same flour and yeast, I use to buy the flour on Amazon but it was killing me on price so I pulled the trigger and bought a 55LB bag online for I believe it was $40 US and shipping was $16 and I’m in Illinois so it was a 2-3 day ship to my place of work. 👍🏻👍🏻
Great idea Sir. I’ve been contemplating the idea of buying flour in bulk and with the amount of pizza I make; 12 or more every week it would definitely make sense financially. Thanks for dropping by the channel as always Tom. Keep launching!
Nice video. I have used the same flour. Covering the dough with a cloth that’s Italian. Lol. I don’t use oil and may try on my next dough
I always go the Italian route where I can :) Thanks for the note Sir. Let me know if you think the oil makes a difference. For me it just makes manipulating the dough a bit easier.
I have just made the dough in your video which looks great. Thanks for your guidance. Are you able to freeze the dough after the 24hr refrigerator process? If so any specific way to freeze. Thanks again and cheers from US- Florida
Jay, thanks for the update Sir! I’m very pleased it worked well for you. I have not actually frozen my dough so can’t profess to know the technique, but I believe it can be done. I suspect the best way is to always go fresh if you can but worth exploring frozen option. I’ll look into it and report back :) Cheers.
Hi Jay! Curious if you ended up freezing. I waited until after the 20 minute rest, split the dough in half (825g) and put half in the freezer. I don’t know if this was the right step to freeze, but in bread making, doughs are usually frozen before a proof step so that’s why I decided to do it then. I will probably pull it out in about a week or two and try to use it and see what happens. I think I will pull to thaw in the fridge 2 days before and basically resume the process of sitting out for 2 hours, dividing, and sitting out another hour the day before needed
Great video, I will follow these steps roughly next time, I'm leaving out the oil for the classic Neapolitan. I have a question can I follow these proofing times you used with a lower hydration, I was going to start out with a 62% hydration. Thank you.
Many thanks for the kind feedback Tel. And yes, I regularly use the same proofing times for a lower hydration - I did a 61% New York style with exactly this method last week and it turned out great. Much easier to handle the dough at that low hydration also. Cheers 🥂
@@trwpizza3021 Thanks for that.
Hi mate love your detail and videos. I wonder why do you make so many dough balls do you have a large family?! Could you please assist in creating for a single or two dough balls, I'm single so need much less but am unsure how to adapt the recipe! Thank you
Hasan, thanks for the kind message Sir. I typically make 6 dough balls which means I can make 3 for the family and 3 for friends, colleagues. They always taste good the next day microwaved :) I suggest you half my ingredients, make 3 and then you get more practice in and give some away, get feedback etc. cheers!
Very simple to understand video, thank you
Did I hear right ? you've made over 1000 pizza in a year? surely no family can eat that many? what do you do with them?
Thanks so much for the feedback Sir, much appreciated. I don’t think I said thousands haha, if so I have a real problem! :) if I did I didn’t mean it literally. I reckon I churn out approx 6 a week on average give or take. Cheers! 🥂
That yeast you use, I just got some myself, is it an active or instant dry yeast, Ooni told me it was an instant, but on the tin it says high activity yeast.
I'm just making some dough balls now and I used 0.7g of the caputo dry yeast, thats for 2 x 250g dough balls and a 62% hydration. Currently resting the dough like in your video, hopefully it rises, I sometimes find it does not rise.
Perhaps I knead it too much, thus little air stays in the dough to help it rise.
It is active dry yeast, highly potent so you should get a rise. If it doesn’t rise do two things, put it in a slightly warmer environment and give it a bit longer. It will rise in the right condition. Let me know how it goes. Cheers!
@@trwpizza3021 Thanks, I asked elsewhere some were sure it was an instant dry yeast, and I asked Ooni UK and they said it was instant dry as well.
My doughs have not risen quite as well as how yours did in the video, but I think they will be fine.
Perhaps I should use the active yeast setting in the ooni calculator next time, as I think that requested slightly more yeast (1g) for my set ingredients.
Also I was confused when you said you use slightly less yeast to what the app says, as I think half a teaspoon is about 2.7g.
What is the name of the sea salt?
Campisi: Fine Italian Sea Salt. I highly recommend it.
@@trwpizza3021 Thank you!
Why not using a stand mixer?
For me I like the process of mixing by hand. It’s not hard and also helps you ensure the dough is just as you want it.
@@trwpizza3021 thank you
The faceless intro, what’s up with that mate?
Yawner!!!!! No man I can’t spend 1 hour
Some people like the longer format who want to follow step by step, but I do short form too to accommodate for everyone. I hope that helps.
Jog on then, who forced you spend one hour? You felt the need to come here and comment yet too don't want to watch it? Not the sharpest tool in the tool box are you? Have some respect and gratitude, he freely shared the knowledge he learnt over hundreds of hours for no gain or cost yet you felt the need to come here and spread your toxicity.