This recipe makes 12 small pizzas, the amount we make for parties. Feel free to halve or increase the recipe.
Ingredients
- 700 g water at 90-95 degrees Fahrenheit
- 30 g fine sea salt
- .6 g (or 2/3 of 1/4 teaspoon) instant dried yeast
- 1000 g 00 flour
Instructions
Around 9am
- Use a digital scale to measure water at 90-95 degrees Fahrenheit in a large bowl. Add salt. Swish until dissolved.
- Add the yeast. Let rest a minute to hydrate, then swish until dissolved.
- Add 00 flour. Mix by hand, using your thumb and forefinger to pinch the dough, alternating with folding motions. Mix 1 minute. The target temperature is 80F.
- Cover the bowl with a cloth and let rise around 20 minutes.
20 minutes later
- Knead the dough on a floured board for a couple of minutes.
- Lightly oil your large bowl. Place the dough in the bowl. Cover well.
- Let rest ideally 2 hours, but 1.5 hours is okay in a pinch.
1.5 or 2 hours later
- Place the dough on the floured work surface. Use a knife or dough scraper to cut the dough into 12 even sections.
- Form the sections into medium-tight balls by turning the dough in on itself like folding socks. You are building surface tension.
- Arrange the dough on lightly floured baking sheets. Spread them out and leave space in between, only 6 balls per baking sheet.
- Lightly dust the tops of the balls with flour, then cover with plastic wrap.
- Let rest 6 hours.
To Make Pizza
- About 45 minutes before we start making pizza, we start heating the Ooni wood-burning oven. Prep all of your ingredients. Sprinkle flour (semolina, 00, or cornmeal) on a pizza peel. Prep a wide soup bowl with 1 cup of flour.
- Place one ball of dough on top of the flour in the small bowl. Flip the dough over so both sides are well-floured. Press your fingers in the center of the ball and stretch outwards, making the center thinner than the outer edge. Then I pull the dough in the air and stretch the dough, using gravity as I hold onto the outer edge. You may choose to stretch the dough on a board instead of in the air.
- Stretch the dough to a 12-inch circle and place it on the pizza peel. Make sure there is flour (semolina, 00, or cornmeal) under the dough on the peel.
- Spread a small amount of Neapolitan pizza sauce and lightly arrange the toppings.
- Gently slide the pizza off of the peel and into the Ooni oven. Bake in an Ooni for just a couple of minutes, rotating partway through baking.