Pizza Dough For Wood Fired Ovens
Do you love a wood fired pizza? Have you tried making it at home? Awhile back we bought an Ooni Fyra wood burning pizza oven after seeing a blogger friend raving about them. We are so in love and baking up pizza at least weekly now. After a few tweaks to my regular pizza dough recipe, I have perfected this delicious Ooni pizza dough recipe. Crispy, chewy, bubbly and oh so yummy!
This recipe is perfect and easy anytime the weather cooperates for tending your fire outside. In the summer, try my Zucchini Flower Pizza in the Ooni for a fresh seasonal flavor. You can find my simple seasoned pizza sauce recipe on that page too.
For a simple make ahead side dish, Apple Kale Slaw or Rocket and Pear Salad are both good choices and if it’s a party, why not mix up some Homemade Margaritas!
When The Dough Has Just Started To Come Together Add The Salt And Continue To Knead
. Cover and leave to proof at room temperature for 3 to 4 hours. This will make 2 pizzas. 20 grams unsweetened cocoa powder.
A few websites have re posted his recipe but i argue simply having the recipe isnt enough you need the book to learn his style and his take on pizza from living amongst italians and interviewing great pizza makers. Place the balls into a container with enough room for the dough to double in size. Drizzle the bottom of the bowl with olive oil place the dough ball back in the bowl drizzle oil on top.
Karu 16 Multi-Fuel Pizza Oven Karu 12 Multi-Fuel Pizza Oven Koda 16 Gas Powered Pizza Oven Koda 12 Gas Powered Pizza Oven Fyra 12 Wood Pellet Pizza Oven Pro 16 Multi-Fuel Pizza Oven View Oven Bundles Compare Pizza Ovens Shop all Pizza Ovens Accessories. Leave at room temp for 2 hours. Cooked on an Ooni Koda 16 using Ken Forkishs 24-48 hour dough recipe.
Place a dough ball on your lightly floured work surface. Place the dough ball on lightly floured parchment with the. Aim for 400-500C on the stone baking board inside.
The next morning move them into a dough tray or sheet pan sprinkled with semolina and proof at room temperature until theyve almost doubled in size. Cover the dough with a generous layer of the softened butter spreading it right to the edges. So pizza night is something I would love to do regularly with the kiddos.
While spinning slowly add the water and process until a ball is formed. Add to bowl and cover. Created Aug 26 2008.
Ooni Pizza Dough Recipe
Making your own pizza dough can seem like a daunting task, but with this Ooni Pizza Dough Recipe, its easy and fun. This dough is perfect for pizzas, calzones, and stromboli. You can customize the flavor by adding herbs or spices to the dough.
In this blog post, we will be providing you with a recipe for pizza dough that can be made in the Ooni Pizza oven. This dough is easy to make and results in a delicious pizza.
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Making Something Delicious Out Of Something Delicious
Many might think it is not possible to make a scrumptious dish out of pizza dough that is not actually pizza, but they would be dead wrong. This delicious slice of Italian street food, the panuozzo, is the perfect snack or meal that is totally customizable and easy to make. If you have the time to make some cold fermented dough, save some for a homemade panuozzo. Now, lets get into our recipe!
Pizza Dough For One Without Yeast
I certainly wouldnt recommend making pizza dough without any yeast at all. This would typically produce worse results than using yeast but not letting it rise.In my view, pizza without yeast is not pizza its flatbread.
Just as all traditional bread has yeast, so does all traditional pizza. For me, yeast is the magic ingredient that cannot be replaced or skipped.
You would probably be better off adding yeast but not allowing the dough to rise. Although not ideal, at least you would probably still get some rising from the yeast as the pizza cooks.
But almost certainly the best option is to add some yeast and allow the dough to proof, even if its only for a relatively short time.
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How To Make Pizza Dough
In a large mixing bowl, combine the flours and salt. Mix to distribute the salt.
In a separate bowl, add the warm water, olive oil, and yeast. Stir until the yeast is dissolved.
Add the yeast mixture to the flour.
Using a stand mixer with a dough hook, mix for 3 minutes on the lowest setting.
Let the dough rest for 15 minutes, then mix for an additional 3 minutes.
Cover with a damp cloth. I typically use the flour sack cloths from Ikea. This prevents the dough from drying out,.
Let rise for 4-6 hours. The dough will double in size. Dont worry if the dough runs together. Itll be easy to separate.
Flour your work surface and roll out into your desired thickness. For the Ooni, we typically roll them very thin, since the pizzas bake quickly.
Is A 10 Inch Pizza Enough For One Person
A 10 inch pizza is generally considered to be fairly standard for one person. This assumes that the pizza base is very thin and the crusts are about a medium size.Also, a 10 inch pizza wouldnt generally be served with any sides, for most people its a good size meal on its own.
Bear in mind that if the pizza is made with thin crusts, an equivalent pizza would tend to be a bit larger than 10 inches.
Also, if the pizza is served with any sides , then 10 inches should be more than enough pizza for one person.
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Pizza Oven Vs Conventional Oven
This pizza recipe works best in a pizza oven. Ive made it many times in an Ooni Koda 16 pizza oven. You will get the best texture, taste and crispness using the high heat and baking stone of a pizza oven. If you dont have a pizza oven, you can still make good pizza from this recipe, though you may want to check out this one instead. Crank your home oven up to the highest temperature it will go . Place a pizza stone in the oven and let it pre-heat for at least 30-40 minutes. This long pre-heat is crucial to the texture of the pizza dough. Proceed with the recipe as written and bake the pizza in the regular oven for 5-7 minutes, until the dough is puffed up and baked through.
What Is A Panuozzo
Panuozzo is a common street food in Italy, found in the Campagna region. It is akin to a pizza sandwich, in that the bread is made from pizza dough. Historically, the story goes that pizza chefs would make panuozzo for their kitchen staff to eat because even the most pizza-loving person in the world cant eat it every day.
A pizza doughball is shaped into a loaf-like shape 25-30 centimeters in length. The dough goes in for its first bake, where it rises much like pita bread. Once the dough comes out of the oven, you will see that it has separated into layers with a nice airy middle, again much like a pita. The bread is sliced so that the top and bottom layers separate. Fillings are then added, such as meat and cheese. Italian cold cuts are very popular, but my personal favorite is meatballs . After, it is sliced and served in paper for people to eat on the go.
This amazing sandwich was conceptualized around 1980 at Mascolo Pizzeria in Gragnano, Italy, located north of the Amalfi coast. The original recipe from the restaurant recommended baking the panuozzo for 30 minutes, stuff with filling, and then bake again before cutting into 2-4 pieces for folks to share. Now, its up to us whether or not wed like to share our homemade panuozzo!
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How To Make This Quick Ooni Pizza Dough
The first step into making this quick pizza dough recipe is to activate the yeast. For this I use dried yeast, its easier to find and lasts longer.
So why bother messing about it, it doesnt impact the flavour.
You could use cold water but this is only if you intend to cold prove the pizza dough in the fridge for 24-48 hours.
We dont want to wait that long, so we need to use lukewarm water. Its the warm water that kicks the yeast into action quicker.
Its important that the water is not too hot, as this will kill the yeast.
Take your water and take 1/3rd. For this recipe, id get 4.26oz of water and place it in a pan and bring it to a boil.
Once boiling, add it to the remaining cold water. This will combine the hot and cold but give you the perfect temperature to activate the yeast.
Add your salt and give this a really good stir until its all combined. I would use something like sea salt flakes, as these dissolve much better than rock salt.
Once the salt has fully dissolved, add the yeast and gently stir until its fully mixed into the water.
Leave this for 5 minutes to let the yeast begin to activate. Youll know its done as you will start to see foam forming on the top.
Ill then place my 00 flour into a bowl and create a well in the centre. If you cannot get 00, then replace that with strong white bread flour.
Pour the yeast into the well and begin to bring the edges of flour into the middle with a wooden spoon.
Here is a great guide on balling the dough
How To Cook Pizza In Ooni Oven
When youre cooking with a wood-fired pizza oven like Ooni, its important to start cooking with the door closed and keep it closed until the pizza is ready for a spin. This allows the oven to heat up evenly and makes for a crispier base.
Once your oven is up to temperature, open the door and use your Ooni pizza peel to get your dough ball in and out of the oven quickly and efficiently. We recommend using a tiny bit of flour to help you slide the pizza into the oven without sticking.
Once your pizza is in place, begin cooking with your door closed until the crust starts to puff up , and then open up your door. You can then give your pizza a spin if it needs some help cooking evenly throughout.
Close your door once again for a few minutes until your cheese has melted and begun to bubble .
Now its time to remove your freshly baked pizza from the oven! Take care when opening the door as there may be hot air escaping, as well as steam coming off of your pie.
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Working With Cold Dough
The process for making this pizza dough is two days but it is not a lot of hands-on time. Most of the work is done while the dough is resting. I dont like to add extra flour to the dough while Im working with it on the counter. Cold dough is easier to shape without extra flour. Once your dough has been shaped into balls, let it rise at room temperature for 5-6 hours. You will notice it expand and puff up. Once the dough has risen, stick it back in the refrigerator until ready to make the pizzas. Cold dough doesnt stick as much to the pizza peel, especially with a sprinkle of cornmeal underneath it. Work quickly so it doesnt warm up too much and your dough should slide right off the pizza peel or wooden cutting board.
Can Pizza Dough Be Used Immediately
One question that comes up quite often is whether pizza dough can be used immediately. To be truthful, the answer is no, not right away. This is because pizza dough has to be risen, or proved.
This rising, or proving, is actually a natural process thats taking place known as fermentation. It involves yeast and its the same process that makes regular bread rise as well as producing alcohol in beer and wine.
The prove helps to give the pizza a light and airy texture which makes it a pleasure to eat. It also helps to produce flavour in the dough.
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The Best Neapolitan Pies Should Have A Thin Layer Of Crispness To The Crust Followed By An Interior That Is Moist Poofy And Cloud
Serious Eats / J. Kenji Lopez-Alt
A great Neapolitan pizza has the best sauce, the finest mozzarella, and maybe a few whole basil leaves. But before you can get into the toppings, you’ll need to make the perfect crust. Neapolitan pizza is made from a lean doughthat is, it’s got nothing but flour, water, salt, and yeast. No oil, no sugar, nothing. With so few ingredients, the key to great Neapolitan pizza crust is a good long fermentation period during which time starches will break down into simpler sugars, yeast will create flavorful by-products, and gluten formation will occur, allowing you to stretch the dough out easily and making for a dramatic rise and good charring in the oven.
20ounces bread flour, preferably Italian-style “OO”
.3ounces instant yeast, such as SAF Instant Yeast
Side By Side Comparison Of Sourdough Pizza
I actually did a side-by-side comparison of this recipe using both bread flour and type 00 flour and guess what?! My family preferred the pizza made with the bread flour. I thought the difference was negligible between the two and both are good options for the pizza. They both had a light, airy crust thanks to the high hydration, which produced lots of air pockets and a beautiful rise. Both had good flavor from being refrigerated overnight and baked up the next day. If youd like to save a little money, look for a bread flour with 11-12% protein content that is finely ground, and you will have a much more affordable way to make pizza night happen weekly in your pizza oven.
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Whole Milk Mozzarella & Parmesan
Cheese is arguably the most important ingredient of any pizza. Neapolitan pizza is no different the cheese needs to be high quality and produce a picture-worthy cheese pull. You will need two types of cheese for this pizza fresh whole milk mozzarella and Parmiggiano Reggiano.
The whole milk mozzarella is what is going to produce the stretchy cheese effect. Whole milk varieties are a little creamier and richer than mozzarella made with reduced-fat or skim milk. Youll want to use the highest-quality, locally made cheese that you can find. Simply slice the ball into very thin slices and top your pie, or, place your cheese ball in the freezer for 30 minutes before grating using a box grater.
Note: If you have problems with the cheese emitting too much water when baking which varies by brand and freshness you can slice the mozzarella 24 hours in advance and let it sit in the fridge to dry out a bit.
Parmesan cheese is a cows milk cheese necessary for so many Italian staple dishes. The best Parm that you can buy is imported Parmiggiano Reggiano cheese from the Po River Valley region of Italy. If you can, purchase it right off the rind so that you can freshly grate it yourself. This seems like a small step but really makes a difference in the end result. Adding parmesan cheese to Neapolitan can be debated a bit, but I will always shred it on mine!
How Much Dough Do You Need For One Pizza
For one pizza, you dont need much dough at all. This means that making the dough becomes very quick, easy, and affordable.
Some people like to measure out dough and ingredients in cups. But I highly recommend using grams. Cups are inaccurate and make replicating dough recipes very difficult.
If you havent got some already, I highly recommend getting yourself some digital scales. Theyre relatively cheap, extremely accurate, and very quick and easy to use.
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Ooni Two Ingredient Pizza Dough
Did you that you can make your own incredible ooni pizza dough using just two ingredients? As the name suggests, this two-ingredient pizza dough requires only two ingredients. That is a greek yogurt and self-rising flour.
The recipe is easy and does not call for yeast, egg, or binders.
To make this ooni pizza dough, you will need to measure and mix greek yogurt and flour in a bowl. Then transfer to a working surface that is floured with self-rising flour.
The recipe then calls for kneading and rolling out the dough for 8 to 10 minutes. You can add more flour as required to keep your dough from being too sticky.
The result is a chewy, thick ooni pizza dough.
Quick And Easy Pizza Recipe
This is the recipe for those times when you really fancy a quick and easy pizza. Sure, you could get a takeaway but why not make it yourself?
Homemade pizza is much nicer and much cheaper! With this recipe, its also probably a lot quicker and easier than you think!
Keep reading after the recipe for more detailed information on quick and easy pizza.
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