My New & Updated Dough Recipe for Ooni Pizza Ovens

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🇬🇧 - OONI Karu 12G - https://tidd.ly/3MBFdkd
🇺🇸 - OONI Karu 12G - https://tidd.ly/3z9qeLd
🇨🇦 - OONI Karu 12G - https://tidd.ly/3z9k0uN
🇦🇺 - OONI Karu 12G - https://tidd.ly/3MDtbGV
🇪🇺 - OONI Karu 12G - https://tidd.ly/3Asx3bg

🇬🇧 - OONI Folding Table - https://tidd.ly/45GrQrD
🇺🇸 - OONI Folding Table - https://tidd.ly/3RHUQJN
🇨🇦 - OONI Folding Table - https://tidd.ly/4gm4H2o
🇦🇺 - OONI Folding Table - https://tidd.ly/4d7JeHI
🇪🇺 - OONI Folding Table - https://tidd.ly/3L5bvDa

🇬🇧 - OONI Dough Trays - https://tidd.ly/45LzbG8
🇺🇸 - OONI Dough Trays - https://tidd.ly/3VY9rmK
🇨🇦 - OONI Dough Trays - https://tidd.ly/3XCNEls
🇦🇺 - OONI Dough Trays - N/A
🇪🇺 - OONI Dough Trays - https://tidd.ly/3XIIOnd

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!
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👩🏼‍🍳 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.

🎥 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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🌎 - http://www.tomvoyage.co.uk

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#pizza #ooni #woodfiredpizza