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Turn the dough out onto a floured surface. Knead the dough: Knead the dough by pushing with the base of your palm, then reforming it into a ball. Continue kneading for 8 minutes until the dough feels pillowy and has a smooth, stretchy exterior. If the dough is very sticky, add a small amount of flour while kneading.
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Meanwhile, in the bowl of a stand mixer (turned off!), mix together flour, yeast (if using IDY), and salt by hand. Fit the mixer with a dough hook and turn on medium. Slowly add water and mix until smooth and elastic, scraping down the flour on the sides with a spatula as needed, 5-8 minutes.
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Add the water and yeast to a large bowl (or the bowl of a stand mixer) and whisk until thoroughly blended. Combine the flour and salt in a medium bowl, then add the flour mixture to the wet ingredients. If using a mixer: Fit the mixer with the dough hook and pour the flour and yeast mixture into the mixer bowl.
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They come together to create the perfect foundation for any good pizza! Ingredients Makes 3x 330g dough balls or 4x 250g dough balls364g cold water18g salt20g fresh yeast (or 9.2g active dried yeast, or 7g instant dried yeast) *amend yeast. First time subscribers only. Single use and non-transferable. Excludes Ooni Volt, Ooni Karu 12G, and.
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With wood-fired pizza, I like to cook at around 600°F (315°C) and in a home oven at around 550°F (290°C). As pizza dough cooking time increases, so does the crust's crispness (until it burns, of course). The following are approximate ranges for pizza dough cooking temperatures to get a different style crust and texture.
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Single use and non-transferable. Excludes Ooni Volt, Ooni Karu 12G, Groceries products and gift cards. This code cannot be used in conjunction with other discounts. A basic pizza dough recipe by Ooni. Only four simple ingredients - flour, salt, water and yeast. This will become your the go-to pizza dough recipe, we promise!
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300 g Tipo 00 or Bread flour (2.4 cups) Note: All purpose works as well, as long as it's high in gluten and protein.If the flour is weak, the dough will be as well. 200 ml Lukewarm Water (0.8 cups); 1/4 tsp Active or Instant Dry Yeast Note: If you plan on using the dough sooner than 24 hours, triple the yeast.More yeast = faster rise but less flavor. 9 g Fine Sea Salt (1.5 tsp)
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Instructions. Heat 1 cup of water for 30 seconds, add it, along with the rest of the water in the bowl of a stand mixer. Add salt, yeast and 1 cup of the flour to the same bowl and stir until the flour is wet. Let rest for 5 minutes or until the mixture becomes bubbly and frothy.
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Grab the Recipe: Ooni Pizza Dough. Neapolitan Pizza. Experience pizza bliss with our Neapolitan Pizza recipe. Picture a thin and crispy crust topped with a luscious tomato sauce, gooey mozzarella.
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Each dough mix makes 4 x 250g dough balls. Crafted with care by some of those who know pizza best, Ooni's first grocery product is designed to simplify the dough-making process, taking you from box to bake in as little as 3 hours. This mix contains the finest possible ingredients in the quantities necessary to create four soft, thin.
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Step 1: Combine the flour, sugar, yeast, and salt in the bowl of your stand mixer or other large bowl. You can always make pizza dough entirely by hand if you prefer. Step 2: Add the water and olive oil and mix. If using a stand mixer, change to the dough hook once the pizza dough comes together.
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Mix it up with Ooni's very own pizza dough mixes! Easily make different types of pizza dough at home with these convenient, pre-prepared packs. Ready within 3 hours Ooni Detroit-Style Pizza Dough Mix (740g) £4.95 ( / ) Each dough mix makes 4 x small Detroit dough balls or 2 x large Detroit dough balls..
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Mix the Dough: Add the water to a large mixing bowl (or use the bowl of a stand mixer) and stir in the salt until it dissolves. Stir in approximately 1 to 1-1/2 cups of flour. It will look like a thin crepe batter at this point. (The small amount of flour provides a buffer between the salt and the yeast).
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Instructions. In order to activate the yeast quicker, you need to use lukewarm water. to get the right temperature place 1/3 of the water into a saucepan until it begins to boil. Once its boiling place it in a bowl with the remaining 2/3 of cold water. Add the salt and whisk it until it is fully dissolved.
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Make sure to bring the dough to room temperature before stretching. (Keep any leftover dough in the refrigerator for up to 2 days.) Fire up your Ooni pizza oven. Aim for 400˚C (752˚F) on the stone baking board inside. You can check the temperature inside your Ooni quickly and easily using the Ooni Infrared Thermometer.
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Turn the machine on at a low speed for 5 to 10 minutes, or until it's firm and stretchy. Cover the dough with a dish towel and leave to rise in a warm place for about 2 hours, or until doubled in size. If mixing by hand: Stir with a wooden spoon until a dough starts to form.
