THE BEST METHOD FOR OVERNIGHT PIZZA DOUGH + Ooni Koda 16 Demo
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- Опубліковано 17 тра 2024
- Buy Your Ooni Koda 16 - shrsl.com/48sub
Add this one easy step to make your overnight pizza dough ten times better. The best part is, it eliminates the need for cold fermentation! The entire preparation for this recipe takes place at room temperature. Now, you don't have to clear out space in your refrigerator for a bunch of pizza dough!
🔗 LINKS
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Website: kitchen-and-craft.com/
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BIGA RECIPE (The Preferment)
00 Flour, 100% - 352g (or 12 1/3oz.)
Warm Water, 65% - 228g (or 8oz.)
Dry Active Yeast - .46g (1/8 tsp.)
FINAL DOUGH RECIPE (Makes 4, 290g Dough Balls)
00 Flour, 100% - 340g (or 12 oz.)
Warm Water, 65% - 222g (or 7 3/4oz.)
Fine Sea Salt, 5% - 18g (or 2/3oz.)
Biga - 1 recipe
MARGHERITA PIZZA
Pizza Dough - 1 dough ball
San Marzano Pizza Sauce - 70g (or 2 1/2 oz.)
Fresh Mozzarella Cheese - 85g (or 3 oz.)
Fresh Basil - 6 or so leaves
Parmesan Cheese - 7g (or 1/4 oz.)
Extra Virgin Olive Oil - as needed to finish
MUSHROOM PIZZA
Pizza Dough - 1 dough ball
Reduced Heavy Cream - 28g (or 2 oz.)
Caramelized Onions - about 28g (or 1 oz.)
Aged Provolone - about 28g (or 1 oz.)
Cremini Mushrooms - about 14g (or 1/2 oz.)
Parmesan Cheese - 7g (or 1/4 oz.)
Fresh Rosemary - as needed
Garlic Infused Oil - 14g (or 1/2 oz.)
SAN MARZANO PIZZA SAUCE
(make enough for 8-9 pizza)
Canned San Marzano Tomatoes + juices, 795g (or 28 oz.)
Kosher Salt, 1 to 2 tsp.
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THE EQUIPMENT I USE (Affiliate Links)
Ooni Karu 16 Pizza Oven - amzn.to/3FacwXd
Ooni Koda 16 - amzn.to/3uz9y9P
Ooni 14" Perforated Pizza Peel - amzn.to/3UGM3pS
Ooni 14" Bamboo Pizza Peel - amzn.to/3VGY6Fe
Ooni Turning Peel - amzn.to/3BGj0fR
Pi Pizza Oven by Solo Stove - amzn.to/3BixO3U
KitchenAid 8 Qt. Stand Mixer - amzn.to/2XRDxJV
KitchenAid Pasta Roller Attachments - amzn.to/2JZ8d4m
Pizza Dough Containers - amzn.to/2UX8A9c
Cuisinart 14 Cup Food Processor - amzn.to/2O7XJFg
Caputo 00 Pizzeria Flour (assorted weights) - amzn.to/3h9Z2Ty
Lloyd Pans 14x14" Pizza Pan - amzn.to/2XIejNP
Lloyd's Pans Straight-Sided Pizza Pan 12x1 - amzn.to/3fdDK1C
Lloyd's Pans Straight-Sided Pizza Pan 10x1 - amzn.to/3aXvsHJ
9"x13" Non-Stick Pan - amzn.to/3fXBL1e
Wilton 8" Springform Pan - amzn.to/3rRhPDB
Wooden 2" x 20" rolling Pin - amzn.to/383ID8n
Metal Dough Scraper - amzn.to/2I1hlFd
Cast Iron Tortilla Press - amzn.to/2Y8U2yV
Lodge 12" Cast Iron Pan - amzn.to/2JZ6kEO
Lodge Cast Iron Griddle (10" x 20") - amzn.to/2Od4XIh
Tojiro DP Utility/ Petty Knife - amzn.to/2SwHz6M
Mac 6" Curved Boning Knife - amzn.to/2XYPvUv
Benriner Mandolin - amzn.to/3nIopJP
Gas Burner Attachment for Ooni 3 Pizza Oven - amzn.to/2Y2JDd6
Pasta alla Chitarra Pasta Cutter with Rolling Pin - amzn.to/2YaMXh8
All-Clad Stainless Steel 7 Qt. Pasta Pot with Strainer - amzn.to/2SuuhI9
All-Clad Stainless Steel 10" Fry Pan - amzn.to/2JVHt50
All-Clad Stainless Steel 14" Fry Pan - amzn.to/2SuRZE9
All-Clad Stainless Steel 1.5 Qt. Sauce Pot - amzn.to/2Y8QOvs
Le Creuset Enameled 11.75" Cast Iron Skillet - amzn.to/2JVZFLT
(Non-Affiliate Links)
Anryu Kurouchi Gyuto 240mm - tinyurl.com/y5rn3b8c
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TIMESTAMPS
Intro - 00:00
Straight Dough vs. Preferment - 00:14
Making the Biga - 01:30
Making the Dough - 02:33
Portioning the Dough - 05:28
Firing up the Ooni Koda 16 - 08:22
Building a Margherita Pizza - 08:40
Baking Pizza in the Ooni Koda 16 - 11:16
Building a Mushroom and Crema Pizza - 13:11
Taste Test and Results - 15:36
#pizza #Ooni #kitchenandcraft
Kitchen & Craft is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. - Навчання та стиль
Hey guys, apologies for the rather crude color grading on this video. I was battling some severely over-exposed footage and did the best that I could to repair it without re-shooting. There's too much great information here not to post it. Hope you enjoy it!
Looks great! What hydration would this be considered?
If you make this dough can you freeze it? If so what is the best way?
@@matthewkent8508 Yep, you can do that. Just freeze it after the dough is portioned and placed into individual containers. To thaw, transfer it to the fridge the night before, then pull it a few hours before baking.
@@KitchenCraftFood thank you so I can freeze it in the containers
Love it. Where did you buy those individual containers for the dough?
Awesome dough texture, flavour and tutorial! As another commenter said, baking these on a baking steel (or stone) in a conventional oven (at 550 F) still gives excellent results.
4 minutes total are all mine take although I sometimes do a 2 minute "blind bake" of just the crust and sauce first, before putting the cheese and the rest of the ingredients on. Helps ensure the pie won't be too wet in the middle.
I typed out the steps for myself for easy reference, so thought i would share in case it was helpful to others (see below).
I find the planning and scheduling for this a bit challenging, especially during the week when I'm away all day at the office. So I start my Biga early in the morning, and then freeze the almost finished dough balls in the evening before I go to bed.
Then on a day I want Pizza through the week, all I have to do is take the frozen dough balls out of the freezer first thing in the morning. 8 hours is a perfect amount of time for them to thaw, warm up to room temperature, and then continue with the final rise for 2-3 hours. Freezing doesn't hurt them at all, and it's super convenient for pizza any day of the week!
Here's my summary:
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Biga, room temperature ferment. Makes 4, 290gram dough balls (medium pizzas). Can double recipe if desired.
1. Add to large bowl, 228grams warm (100F) water, 1/8th teaspoon dry active yeast (mix to dissolve yeast) and 352grams 00 flour (unbleached all-purpose flour will still work if you don't have 00).
2. Mix with fork until dough gets "shaggy", then use hands to press, squeeze dough together in the bowl until it's all combined (takes ~1min).
3. Cover and ferment at room temperature for ~12 hours or until doubled in size.
4. Add 222grams room temperature water, 18grams fine sea salt (stir to dissolve) and 340grams flour.
5. Squeeze, pinch, press everything together with your hands until it's combined and nice and homogeneous. Takes ~5min.
6. Cover dough, let rest ~20min in bowl to hydrate completely (so flour can absorb the water).
7. Fold/knead dough on a lightly floured surface for ~2-3min until you have a smooth ball.
8. Place dough back in a lightly (olive) oiled bowl, oil top, cover, and let ferment at room temperature for ~2 hours.
9. Dump onto floured surface. Portion/cut dough (~290grams each) and shape into individual, smooth, dough balls.
10. Place balls either on a floured sheet, oil tops and cover with plastic wrap, or place in individual oiled, covered containers.
11. Let covered balls rest/rise for 2 to 3 hours.
12. Time to make and bake Pizzas! Stretch out balls one at a time to form pies.
**My tips: Alternatively, after step 10, you can quickly freeze the dough balls in individual covered containers or on a sheet, oil tops and cover with plastic wrap. Transfer balls to sealed zip bags once frozen for easier storage. They will be good for at least 3 months!
On pizza-making day, take dough balls out of freezer in the morning, or at least 6 to 8 hours before you want to eat pizza. This will allow enough time for them to thaw, warm up, and go through the final rise in step 11.**
Recommend coarser grind semolina flour rather than 00 flour for the final shaping and flouring your pizza peel.
This recipe is so good I have to leave a second comment. I hosted a pizza party last night with over 35 family members in attendance. I made 20 dough balls with this recipe and it was more than enough. Throughout the night everyone kept raving about the dough and how flavorful it was. Thanks again KC for sharing I felt like a true pizza artisan last night.
Success! That's so awesome. Happy to share!
Omatullo - did you just make one big batch of dough or individual batches? If one big batch of dough did you just quadruple the recipe?
@@JeffreyKruse I’d recommend doubling this recipe and making two batches. A quadruple batch might be difficult to handle.
Or make four single batches depending on how big of a bowl you have.
@@JeffreyKruse I didn't have a bowl big enough to quadruple the recipe but doubled it and made 8 dough balls per batch. Worked great.
Am doing same w 20 balls. What was your overall recipe (x5) and what time did u cook up? I’m worried that for a 7.30 cook I’ll need to make dough at 1am. Wondering what time you cooked and if one can leave it for longer to proof?
Made this recipe multiple times now and it always comes out great! Great taste, rise, texture and colour. Can honestly say it rivals any restaurant pizza I’ve had. I use a stand mixer so making the dough couldn’t be simpler. The biga makes all the difference.
The most concise, practical and useful pizza Dough recipe on UA-cam
Not enough people have reviewed this after tasting. I loved it. Found it a bit hard to make into a good shape but i'm a beginner but the taste was fantastic!!!
Nice stuff! Just one tip if I may - when you rotate the pizza make sure you always place it in the exact spot as that area of the stone is cooler because the pizza was covering it. Anything outside that diameter is hotter. So if you go off center to the left or right when you replace the pizza you will inevitably burn some of the base. And with air bubbles - if when sometimes they get too thin and big just pop them and you'll get the leopard spot as opposed to a hollow charred ring.
I watch a lot of videos on UA-cam and hardly ever comment. I bought a Koda 16 back in March before there were many videos and taught myself through trial and error how to use it best.
It’s uncanny how almost identically I do things like this guy does in the video. This is exactly the best way to use the Koda 16. I had to stop to comment and note a really good job done here for people to maybe skip some errors in the process and get the idea straight away.
As a Neapolitan living in Australia I have found your recipe works BEST for me. The only thing that I would add is Pavarotti singing O Sole Mio in the background and you have transported me back to Via Toledo with the view of the bay in the background Grazie Molto
This channel is my best find yet on UA-cam, his recipes are perfect !
Wow, thank you so much!
@@KitchenCraftFood you earned it bro, hoping to see many more videos from you !
Thanks for sharing this recipe! I used this dough for dinner tonight in my Ooni 16 and it was so great, amazing flavour! I like a cold ferment as well but space is limited in the fridge. The work flow and timing for this dough is perfect! I enjoy your channel. Keep up the great work 👍
That's awesome. So glad you enjoyed the recipe. Fridge space is always a challenge for me as well. It's like a game of Tetris so it's nice to have an option when you don't feel like dealing with it. Also, I kind of like the flavor profile of this room temp dough as opposed to cold fermented stuff.
If you are using a special oven just to make great pizza at home, you're doing it wrong. Try out a pizza steel in your home oven and then grieve over the money you spent on a special oven.
I used this method for the inaugural run in my Ooni oven. Great reviews on the flavor. The timeline works really well.
Definitely one of the best tutorials on Napoli style pizza on youtube! thank you. (great recipes too!) excellent way to stretch the dough. on the basil - I say put some under the cheese and then bake, then put a little more fresh on top when you take it out. why not?
note: I got nervous trying to get the last rise (which I did after I divided the balls, because I only wanted to use one ball today). it didn't rise much in 2 hours when I needed it, but I went ahead anyway and it came out almost perfect. the crust rose nicely around the edge in the over, but not as big as I wanted. when I take the next ball out of the fridge. I will probably give it more like 4 or 5 hours. awesome though. thanks man! all the best!
Great job! Will follow up! Wondering, what’s the table you use? I see you have room to work on the dough and to put the ooni koda 16 which is awesome. I also see you put a piece of wood on top i guess cause it is better for not sticking. I plan to have it outdoors with the koni using its cover. Thanks!
The mushroom pizza was amazing! Made it yesterday for some family members in my Ooni Pro. Everyone raved!. Thanks.
That's awesome. Glad you and the fam liked it!!
If you want to upgrade that mushroom pizza, garnish with some torn fresh basil or rosemary for color, and drizzle with truffle oil and a little grated Pecorino al Tartufo. Nobody will every call it "JUST" a mushroom pie again!!
I tried this recipe yesterday and it worked great. I’ve been doing a small biga longer ferment then a 2 day cold ferment for awhile. While it’s a good dough, you gotta plan ahead. This worked out great for the timeline. I did speed it up a little proofing in my warming drawer. I loved the mushroom pizza, I did add arugula to the top though 😊.
I’ll be using this dough for the Ooni Koda 16, and I love your grandma style dough for when the weather brings the pizza indoors. Thanks!
Thanks so much for the great video, my first dough’s came out great! Thanks for sharing your knowledge!
Out of all of the pizza dough recipes on you tube (and I have tried them all) this is the most perfectly organized, thorough fool proof method. It tastes just as good or even better then the 24 hour fermentation (room temp and cold). It also easier to handle the dough at the end as well. Thank you.
You are so welcome! I appreciate the feedback. Thanks!
I just tried that double fermentation one and failed miserably. This one I will try next it looks just easier and I like the doable steps rolling out the Pizza :D. This tutorial looks just human-being without having made 100000 pizzas already and then showing it on UA-cam.
"fool proof", not "full proof".
Thanks to you and your comment , I have successfully done my first pizza dough following this recipe!
😊
Really enjoyed this video, I’m gonna try your recipe and tips.
Awesome! Thank you!
Good job on this well presented tutorial/demo. Pizza looks great!
Super clear and informative man thanks! Really appreciate the detail you go into
Imma have to try this biga ferment next time I make dough - Cheers man!
Awesome.! Let me know how it turns out for you! man!
You'r the one gonna eat the pizza not me! Best! Straight forward! Perfect! 😘
Looks straight from Napels 😍
No messing around on this channel. I tell it like it is! Thanks for watching!
The crunch sounds of cutting it was everything! Think reminded that 10 times
Great video, Easy to follow! Diggin that round cutting board!
I’m a pizza guru, and have to admit you did a great job.
Cracking recipie buddy, I used it and it works nicely with some good puff on the crust. One thing I did notice though 440 Celsius on the pizza stone is way too high for baking pizza's, you'll end up with a burnt bottom and not cooked enough on top. I noticed the Margarita looked like it had a black carbon bottom on the crust. I've always used the advice of cooking between 300-350 C on the stone. Love the mushroom pizza though Im going to try that one
Oh man I love this video so much! Great explanation of the entire process. Question though, what do you use for covering your mixing bowls? I have a giant 18.5 inch diameter bowl and am looking for something reusable to cover it with for the biga.
Seen so many videos and this seems one of the simplest and easiest to follow
Hey Tim,
I used this method to make four pizzas yesterday. I altered the amounts a little as I like to use a 325gr dough ball to make a 14" pizza (I like conotto style crust). I was also able to leave the dough in the final rest stage for much longer (7 hours) before making my first pizza. It rose beautifully without overproofing, I suspect because I live in western Canada where the climate is cooler and humidity quite low. Anyway, the crust was amazing! Beautiful bubbles, awesome browing/spotting, and perfect outer crunch and inner airy soft texture. I actually found the texture to be better than the 3 day cold fermentation dough I normally make. I will say though that I do prefer (ever so slightly) the tangy flavor of a cold fermentation and will continue to use it, but certainly not as often. This method is perfect for family night pizza and saves my fridge space for what's really important...beer.
Try best of bothworlds. I maintain a sourdough starter for bread. When I'm following this recipe and I think it is the best, I add 5grams of sourdough starter per pizza at the 2nd flour mix stage. I have found this to be actually better than a cold ferment. So shorter time, don't need to use the fridge and same if not better results
@@1GDR Quick question. You add 5 grams of sourdough starter per pizza (so for what will ultimately become 4 dough balls in this recipe, you're adding 20 grams, yes?) in the second stage and that's after prefermenting the biga with the dry yeast? Sounds like overkill, but your results have obviously been great, so I may try that and see how it goes.
@DAWanamaker Hi that's correct. I basically use about 0.1 gram of dried active instant yeast per pizza for first ferment then next day when adding remaining mixture add about 5 grams of active sourdough starter per pizza. The starter is being used to add a bit more flavour rather than the rise although I'm sure it does add to the bubbles and lightness. Let me know how it goes!
Thank you. I was looking for an overnight preferment recipe without refrigeration. This is perfect
You are so welcome!
So you leave biga overnight on a room temperature?
@@markodevivo yes, the biga ferments at room temperature
Agreed!
What is the longest you can leave biga for fermentation? 12 hours? 24, 48? Pros/cons for longer fermentation?
Also, making sure the biga and rest of the ingredients can be added to stand mixer to make the dough. If so, how long do you recommend mixing? Sorry for the 1000 questions lol
One of the best pizza making videos I've watched, and I think I must have seen them all, thanks so much for sharing👍
Great instructions and to the point without the boring yapping. Loved the room temp fermentation instead of 36, 48 or 72 hr. cold in the frig great to have the pizza the next day for lunch or dinner. The family and I thank you. It will be my way for now on.
The pizza looks so colourful, tasty and tempting. nice one
Thank you!
That bite made me hungry lol
Thanks for summarizing the scheduling - that made it much easier to plan ahead.
That looked real good, thanks for sharing!
Just made this tonight! First time using my ooni and first time making this dough! Absolute perfection! Your instructions and guide made it so so easy! And the crust was soft but chewy.....pure restaurant quality! Thank you chef!
Help to help and congrats on a successful first bake. Many struggle the at first.
Made this recipe tonight and it was so unbelievably delicious. I’ve struggled with over complicated recipes in the past, and appreciate how user friendly this is. The mushroom crema was a game changer. Thank you! 🍕🥰
You're very welcome. Glad you enjoyed it!
@@KitchenCraftFood In Australia, I've never heard of cream on a pizza!! First reaction: food crime. 😳 but then provolone, mushies, and garlic oil followed. OK, I'll give it a go. 🤣 I really liked your dough prep - very instructive. Thank you. 😊
Loved how easy you made everything look. I'm definitely going to try this method for pizza dough!
Thank you for putting up both measurements to help those that may not have a scale and want to try there best at making your dough to enjoy ! I read a lot of comments about alot of people have a hard time with using grams as measurements so thank you for helping and with that said yes using grams and precise measurements guarantees consistency but use what we have and if no scale at least now you have given someone the chance to try and make ans enjoy your dough xoxo
amazing! I am a bit jealous of your Ooni Koda pizza oven LOL that baby is pretty wonderful!
It's a fantastic oven for the price point. It's easy to fire up and makes great pizza!
Nice set-up, great production too. Content was spot on. Really good job!
Great video, I look forward to following your techniques for the dough/crust.
Awesome, thank you!
This is the best video on pizza ive ever seen. Really cool method for the dough and that oven.....i really need to buy!
Glad you liked it!! Thanks for stopping by.
Trust me, it's worth it. I got it two days ago and I've made 8 pizzas already! This is the method I use when making the dough, except I use cold fermentation
Very nice result with your method. In order to get less burned dough you might try to use the caputo semola flour when forming your pizza. Semolina is way more resistant to heat than regular 00 flour.
Adding 1 tsp of the olive oil within the dough after the fermentation is a favourite of mine to enhance the flavour even more and give the crust a nice crunch. I enjoyed your recipe and I will definitely try it in a regular oven.
Thx!
Man! Just recently discovered your channel and it is fantastic! Very informative & detailed instruction! Your pizzas all look awesome! Cannot wait to try! Thank you for sharing & keep up the great work! 🇺🇸
Awesome, thank you!
Love the char! Biga looks like the way to go! That creamed mushy looks and sounds rather enticing! That dough though... Looks spectacular!!
Beautiful crust!!..looks delicious!..I definitely need to try the cream.
You should. It's sooo good! Thanks for watching!
Thank you for this awesome upload, been thinking about starting a pizza business and this has been really helpful
Great to hear! Thanks for checking out my channel. Stay well!
Hello! Thank you for the detailed video, I'm excited to try it out this weekend! I live in Denver, high altitude!. What I've been doing is putting 10-15% less yeast and keeping hydration at 68-70%. I'd love to follow the recipe timeline however we tend to eat dinner around 7pm. Would you recommend that I do additional adjustments to the ingredients or timeline to compensate for a later dinner time?
These are the best looking pizzas i have seen!
Hi, I really enjoyed this video, i can only imagine how good does it feel on a sunday evening to be in a such quiet environment only cooking pizzas and drinking IPAs :D Cheers!
I've spent a lot of Sunday's this year doing just that! It really is a wonderful thing!
Where did u get the containers I didn’t see a link thanks
Yes please, where did you get the black containers?
they have the black containers at Wal-Mart and work perfect
Perfection, on the pizza and explaining!
Tried the recipe for the blond pizza - amazing! A massive hit with friends and family….will be making this one a regular. Thanks for recipe
Crude color grading? Not a problem - the information you convey is very valuable. You did great.
Thanks so much! I really appreciate that.
Yummo! I'm going to make this pizza dough my topping's gonna be feta Kalamata olives oregano and olive oil :-D
Now that sounds fantastic! If you're on Instagram, tag me in a pic so I can see it!! @kitchencraftfood
I used this recipe last weekend. Thank you so so so so much. This was a game changer for me.
Great video, very informative! Definitely going to try this method. Thanks!
Thanks Andy! Hope you like it.
Yup, watching this video before bed was a mistake. Beautiful pizzas though
Just giving some dinner ideas for the upcoming weekend!
Oftentimes, it’s just my wife and I having pizza together. One 16” pie is usually enough. Can I refrigerate and then freeze the remaining dough balls that have been out for 24 hours? Thanks for the great video. Well done. I can almost taste your pizza.
Thanks for your compliments! In regards to freezing leftover dough-yes, this can be done. My recommendation would be to freeze what you don't need as soon as you portion the dough. When needed, pull the dough in advance, let it thaw and rise a second time before baking. Hope that helps!
Great recipes and procedure. Thanks very much
Great tutorial 👏👏👏👏 nice and simple to follow, loads of close up detail. Hell that pizza oven is fast! Does a great job, the pizzas look amazing 👍
Biga must look much more course than that.. That's italian lievitino not italian biga, and then we have polish
Poolish
Great recipe!!! Did my biga yesterday and just finished eating! The dough was soooo good. I have the Ooni Koda 12 and they were perfect! I have watched a lot of dough recipes and thanks to the comment of Carlo Lombardo I have decided to try yours first and and do not have to search anymore! Thank you so much ! Merci beaucoup! From Quebec, Canada
Awesome! Soooo glad you’re enjoying the recipe. Thanks for tuning in!
Thank you for a well done video. I am testing the recipe today. Once the dough balls are made and proofed, can these be frozen, or refrigerated for use the next day?
Found this after I bought my Koda 16. Wonderful video. Your very likable, and that mushroom pizza looks fantastic!
Thank you thank you thank you very much... I got a koda 12 as a gift from my friend but know nothing about making doug.. watched many videos then found you.. bingo...it is the best so far ... finally cooked my first pizza and it was excellent for first :) greetings from turkey..take care ;)
Great review. I've been appreciating your videos. And delighted to see that you are in RVA! Hometown! I did want to ask... I haven't been able to figure out how hot the outside of the Koda gets, or, more importantly, the table that it sits on. Trying to figure out if I can make this work on my small back deck without catching on fire.
yummmm! ill follow this word by word, thanks for explaining so well the whole process and why x
You're very welcome! Happy to share.
The mushrooms one looks amazing ! I've tried to imagine the result flavour ! 😋
Hey this the best easier pizza recipe and result i saw on youtube ! i live in France and will do like you !
Great video, thanks. Could you shared where you get the steel tubs and the matching covers, they’re great
Thanks for the video and clear explanation, worked a treat👍 have you ever tried freezing the dough once balled?
Great video, thanks for thorough explanation. Question for you, if i'm creating the biga around 8-9pm and start the dough process around noon the following day, will I run into any issues. Don't think the additional few hours will cause harm but wanted to get your opinion, thanks
This is my go to recipe now. Thanks so much. I want to do a bulk amount to try and freeze. Has anyone frozen these, and if so at which point do you freeze the balls?
Nice looking pizza! Yum. Thanks for the vid!
You're very welcome. Thanks for watching!
Génial 👏 fantastique merci Beaucoup chef 🙌😘 thank you💫
Friggn' crema pie looks fire🔥, brah! Can't wait to try it. Thanks for the vid!
Great recipe!! Your videos have helped me understand a lot about different pizza doughs still trying to get the sour dough recipe down will keep trying on another note… any recommendations on a new scale ours took a crap
Thanks for sharing. Great recipe!
How do you store the dough if made in advance? The fridge? If so how long? And do they freeze well? Cheers!
Yummy always creative god give you health and wellness
Thanks for the best chef in the world
Thanks for all recipes 😍❤️👍
Great job! Those look delicious.
this cake looks so perfect and dreamy
Hi…. We love this recipe and don’t use anything else but how do you scale it up (or down) if you want to make more dough balls please? Is there a precise method? Hope you can help, cheers
Thank you for this recipe. This crust was by far the best I’ve ever had.
Nice! Glad to hear it. Thanks for giving it a try!
Great video, lots of good tips, thank you!!!
Great content. Simple and easy to understand. I do have a question. Is it possible to use regular all purpose flower. My grocier does not cary 00 flower.
Fantastic recipes and great insider tips.
What size did you bake with the 290 gram dough?
New to owning Ooni, but already tried a lot of different doughs and never totally satisfied. Now my search is finally over, so I'm eternally thankful to you for this amazing dough recipe!
Thanks for sharing KC. Since I purchased my Ooni Koda 16 this has been my “go to” recipe and it’s been great every time. Great flavor and texture.
Awesome. Glad you're enjoying the recipe!
I made mushroom pizza tonight using your exact recipe. It was THE BEST pizza I've ever had in my life!!! I took your advice to turn down the heat during cooking, and it worked like a charm. The crust came out perfect. The flavor was amazing! Thank you for sharing this recipe!
So happy to hear this! Glad you enjoyed the recipe. That mushroom pizza is on my top 5 favorites for sure!
Yo Tim, new subscriber here! 🔔 great tutorial and that pizza oven is legit! Any tips for someone trying this on a conventional oven or pellet grill?! All the best!
Great tutorial! you know your stuff
Looks awesome! Will be trying this later. Would it be the same process & measurement using instant dry yeast please?
Easy to follow and execute. Great instruction!
May I ask where to source the elastic covers for mixing bowls. They look heavy duty.
If I want to freeze a couple of the containers, should I let the individual dough balls rise in the container, then freeze, or freeze immediately after dividing?
Thanks!
Tried this recipe last week; absolutely spot on and really delicious. Could you freeze these after making a batch?
Fantastic video thank you! One question, can you freeze these? Cheers! 👍👍
I love this guy. Its nearly midnight here in the UK and he's got me so enthused about pizza making. Let's get to it...
Glad I could motivate you. It’s never too late for pizza!