Introducing my new and improved dough recipe for the Ooni pizza ovens. My last recipe is over two year old, and I've since made some changes, that i want to share! This dough is made with a medium length fermentation process to develop a great flavour and even bake. It is then shaped into balls and left to rest for 24 to 48 hours before using in the Ooni pizza oven for a crispy and delicious crust. Follow this recipe for the ultimate homemade pizza experience!
This recipe is for 6 x 270 Gram Dough Balls, and cooked using the Ooni Karu 12G!

‍ PIZZA DOUGH RECIPE (Measurements & Percentages)

• '00' Flour 1000g (100%)
• Room Temp Water 620g (62%)
• Fine Sea Salt 30g (3%)
• Active Dry Yeast 1g (0.1g) ** Use 2g if using Fresh/Compressed Yeast.

⬇ PRODUCTS USED IN THIS VIDEO ⬇

OONI KARU 12 G
OONI Karu 12G http://shrsl.com/44g8g
OONI Karu 12G http://shrsl.com/44g8i
OONI Karu 12G http://shrsl.com/44g8k
OONI Karu 12G http://shrsl.com/44g8m

OONI DOUGH PROOFING TRAYS
http://shrsl.com/43gk4
http://shrsl.com/43gk3
http://shrsl.com/43gk5

OONI Folding Table http://shrsl.com/3ugrj
OONI Folding Table https://shrsl.com/3ugro
OONI Folding Table http://shrsl.com/3ugrr
OONI Folding Table http://shrsl.com/3ugrs

Pizza Groceries (UK Only) https://tinyurl.com/36szjcdf

CHAPTERS
Intro 00:00
Dough Recipe Method 01:00
Preparing for first Proof 03:19
Balling Up Dough 04:42
Preparing the Pizza 05:51
Cooking the Pizza 07:11


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#pizza #ooni #woodfiredpizza