@[email protected] to [email protected]English • 2 years ago[Homemade] Ooni-fired - Pepperoni, Pepper Pizza, and BBQ air-fryed Chicken wingslemmy.worldimagemessage-square28fedilinkarrow-up1455arrow-down115
arrow-up1440arrow-down1image[Homemade] Ooni-fired - Pepperoni, Pepper Pizza, and BBQ air-fryed Chicken wingslemmy.world@[email protected] to [email protected]English • 2 years agomessage-square28fedilink
minus-square@[email protected]linkfedilinkEnglish7•2 years agoDo you make your dough, or buy it already made?
minus-square@[email protected]OPlinkfedilinkEnglish3•2 years agoHomemade, have tinkered with a bunch of different types and flours
minus-square@[email protected]linkfedilinkEnglish1•2 years agoCare to share the recipe/process? I always want to make pizza, but get hung up on the pizza dough process.
minus-square@[email protected]linkfedilinkEnglish3•2 years agoI do this recipe which works really well for the ooni! https://prohomecooks.com/blogs/recipes/a-master-class-in-neapolitan-pizza-making-full-breakdown 70% hydration is really good but a bit sticky, but if you can handle it it’s super worth it. Use really strong flour and knead the dough until it’s very elastic, it makes stretching much easier.
minus-square@[email protected]OPlinkfedilinkEnglish2•2 years agoI’ve had my best results using the recipe at https://www.seriouseats.com/basic-pizza-dough-for-high-temperature-outdoor-pizza-ovens-5211302 No oil or sugar helps the dough not burn at high temps. I use a combo of 00 of wheat and king Arthur’s pizza flour
![[Homemade] Ooni-fired - Pepperoni, Pepper Pizza, and BBQ air-fryed Chicken wings](https://lemmy.world/pictrs/image/b60396af-49a5-4c8f-86ea-164c4845367a.jpeg){kind=link}
Do you make your dough, or buy it already made?
Homemade, have tinkered with a bunch of different types and flours
Care to share the recipe/process? I always want to make pizza, but get hung up on the pizza dough process.
I do this recipe which works really well for the ooni! https://prohomecooks.com/blogs/recipes/a-master-class-in-neapolitan-pizza-making-full-breakdown 70% hydration is really good but a bit sticky, but if you can handle it it’s super worth it. Use really strong flour and knead the dough until it’s very elastic, it makes stretching much easier.
Thanks!
I’ve had my best results using the recipe at https://www.seriouseats.com/basic-pizza-dough-for-high-temperature-outdoor-pizza-ovens-5211302
No oil or sugar helps the dough not burn at high temps. I use a combo of 00 of wheat and king Arthur’s pizza flour
Thanks! I’ll definitely try this.