Master making sourdough pizza dough using our comprehensive guide from pro baker, pizza lover and ooni user, bryan ford. The ooni pro is a large pizza oven but the sourdough will still rise inside it which means that you are going to need a lot of space.
Using your fingers to push the air from the centre to the crust, stretch the dough.
Ooni pizza dough recipe sourdough. In a bowl, mix together the olive oil and za'atar seasoning. Using your scales, measure out 115g (4oz) of the flour and 115g (4oz) of the warm water. Place each piece of dough in a separate bowl or tray, cover with cling film and leave to rise for another 20 minutes, or until doubled in size.
I like the method in the ken forkish book: In a large bowl, add half the flour, plus the yeast mixture and mix well. Using a small amount of flour, dust your ooni pizza peel.
In a bowl, mix together the olive oil and za'atar seasoning. Drizzle the bottom of the bowl with olive oil, place the dough ball back in the bowl, drizzle oil on top. Using your fingers to push the air from the centre to the crust, stretch the dough ball to a.
Sprinkle the dough with a light dusting of flour and turn out to your surface. Keep the ends tucked in the middle and then pat the sides of the dough to make it firm. Drizzle the bottom of the bowl with olive oil, place the dough ball back in the bowl, drizzle oil on top.
Mix well until it forms the consistency of a thick batter. Add the salt and remaining flour to the mix. Add 50g sourdough culture to the water and mix with your hand or spoon.
Fire up your ooni pizza oven. Aim for 400°c ( 725°f) on the stone baking board inside. Fire up your ooni pizza oven.
Add the salt and remaining flour to the mix. 50 g sourdough culture the 50g is pulled from your mother culture also commonly called a starter. you can build one yourself, just need some flour, water, and time. Check out all our pizza recipes for a huge range of topping ideas.to cook the pizza, fire up your ooni pizza oven, and aim for 950˚f (500˚c) on the stone baking board inside.using a small amount of flour, dust your ooni pizza peel.
You can check the temperature of your oven quickly and easily using the ooni infrared thermometer. Using a small amount of flour, dust your ooni pizza peel. Weigh and blend 50g bread flour, 25g t85 (or other whole wheat) flour, and 25g rye flour in a small bowl.
Stretch the pizza dough ball out to 12”/16” and lay it out on your pizza peel. It includes weight measurements, volume measurements, and baker’s percentages. In a large bowl, add half the flour, plus the yeast mixture and mix well.
Ooni's top tip is always to start with a perfectly rounded ball of dough as this helps to keep the shape of the pizza base circular during the stretching process. The elements of pizza 100 g bread flour i use organic bread flour from central milling or king arthur.feel free to experiment with blending 50g of other flours; In a large bowl, combine the yoghurt, coconut milk, water and sourdough starter and whisk together until combined.
Add flour to water and culture mixture, stir to all dry flour is absorbed. In a separate bowl, mix the flour, sugar, and salt together. For this recipe you’ll need to prepare your dough ahead of time, starting 18 hours before you’re ready to cook.
Weigh out roughly 200g portions of dough, and begin to shape each portion into rectangular, ciabatta shape. From there, flatten the dough ball and then tuck them in to make some sort of a rolled dough. Aim for 725°f (400°c) on the stone baking board inside.
You can check the temperature of your oven quickly and easily using the ooni infrared thermometer. Add the flour and water into the container, and use the spoon to mix together, making sure to work some air into the mixture. Leave each ciabatta to prove on a floured wooden board for 3 hours, or 1.5 hours if.
Kneading and stretching the dough: