Easy Ooni Pizza Dough - No Mixer, No Knead

• portionen: 4 servings

Zutaten

400 grams "00" Flour

400 grams Bread Flour

50 grams T85 Flour (or 25g each of bread flour and "00" or 25g whole wheat & 25g bread flour)

25 grams Salt

10 grams Olive Oil

2 grams Yeast

555 grams Water (Filtered room temperature water.)

Anweisungen

Add flours to a large bowl and mix with a whisk or by hand. Set aside.

Pour 555 grams (about 2.5 cups) room temperature water into a large bowl. Add 25 grams salt and stir to dissolve. Sprinkle 2 grams of instant dry yeast into the bowl of water and let sit about a minute, stir to dissolve.

Add the flour to the bowl. Using your hands mix and pinch the flour just till all dry flour is incorporated and a shaggy dough has formed. Cover and let rest to allow the water and flour to absorb more fully, about 5-15 minutes.

After the dough has rested, uncover and drizzle 10 grams of olive oil over the surface of the dough. Work the oil into the dough by folding and kneading briefly until fully incorporated, about 1-3 minutes.

Cover tightly and bulk ferment in a cool place (about 60F) until the dough has almost doubled and appears lively, about 12 hours (I do this overnight)

While the dough is bulk fermenting lightly oil and flour 4 bowls, a half sheet pan or dough tray to store your dough balls. If I pan the dough at this point for pan style pizza I will only use oil or butter in the pan. Cover tightly. Let rest for about 30 minutes before placing in the refrigerator.

Let cold ferment for at least 8 hours. Dough may be used the same day or stored in the refrigerator up to 5 days. Temper the dough by removing from the refrigerator and allowing to come to room temperature before using about 30 minutes to an hour before baking.