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.

⬇️ PRODUCTS USED IN THIS VIDEO ⬇️
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OONI KARU 12 G
🇬🇧 - OONI Karu 12G - [ Ссылка ]
🇺🇸 - OONI Karu 12G - [ Ссылка ]
🇪🇺 - OONI Karu 12G - [ Ссылка ]
🇦🇺 - OONI Karu 12G - [ Ссылка ]
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OONI DOUGH PROOFING TRAYS
🇺🇸 - [ Ссылка ]
🇬🇧 - [ Ссылка ]
🇪🇺 - [ Ссылка ]
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🇬🇧 OONI Folding Table - [ Ссылка ]
🇺🇸 OONI Folding Table - [ Ссылка ]
🇪🇺 OONI Folding Table - [ Ссылка ]
🇦🇺 OONI Folding Table - [ Ссылка ]
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🇬🇧 - Pizza Groceries (UK Only) - [ Ссылка ]

🎥 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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🌎 - [ Ссылка ]

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