Observe that you simply’ll want to start out upfront, making ready this recipe by the morning of the day earlier than you need to cook dinner pizza. You’ll additionally must have your energetic, mature sourdough starter able to go – it’s mature while you’ve been feeding it commonly within the days main as much as beginning this recipe.
Construct the levain combine
To make the levain combine, take a tall jar and mix the 50g of sourdough starter with the flour and water. Combine till absolutely integrated. Cowl and depart to sit down at room temperature for 3-4 hours, or till doubled in dimension. A pleasant trick is to place a rubber band across the jar the place the road of the levain is while you combine it, so you possibly can test how a lot it’s rising and make sure that’s doubled.
Construct the ultimate combine
As soon as the levain combine is prepared, it’s time to make the ultimate combine. In a big bowl, dissolve the salt into the water. Stir it till it’s utterly dissolved. Add the 200 grams of levain combine, and stir till dissolved. Slowly add the flours, and blend collectively utilizing your fingers. The secret’s to include the flour slowly in order that the dough hydrates absolutely. Go away to relaxation in your kitchen countertop uncovered for 10 minutes earlier than starting the preliminary kneading.
Knead the pizza dough
As soon as rested, mud your work floor with flour and start to knead the dough. If kneading by hand, use the palm of your hand and push the dough in a ahead movement to the purpose that it’s virtually tearing. Pull the dough again onto itself, rotate it, and push along with your palm once more. It will take round 10-Quarter-hour. Alternatively, you may as well knead the dough utilizing a stand mixer – combine the dough on low velocity for 10-Quarter-hour, then at the next velocity for 5-10 minutes. The dough is completed kneading when it’s easy, bouncy and its form bounces again after urgent into the dough along with your fingers – this implies the gluten construction has developed and the dough is giving some resistance. You need to be capable of squeeze it and pull it with none tearing.
In your work floor, tighten up the dough by tucking the sting of your hand underneath the dough and pulling it in the direction of you, transferring your approach across the fringe of the dough to maintain tucking the perimeters beneath. It will assist to easy out the floor of the dough and guarantee a fair fermentation.
Bulk ferment the dough
Add slightly olive oil to a big bowl or tub, spreading it round utilizing your fingers to coat the container. Place the dough inside and canopy with a material or the lid, and depart to bulk ferment at room temperature in your kitchen countertop for 3 hours. The dough is completed bulk fermenting when it’s at the very least doubled in dimension and has numerous air bubbles showing underneath the floor.
Divide & ball up the pizza dough
Portion the dough into 3 or 4 equal items, relying on the dimensions of your pizza. Form each bit of dough right into a ball utilizing the identical method as tightening up the majority dough – place the dough piece on the countertop and pull it in the direction of you from the sting furthest away from you, tucking the sting of your hand underneath the dough. Hold doing this across the fringe of the and pulling it in the direction of you, transferring your approach across the fringe of the dough piece till it’s easy and spherical.
As soon as formed, mud a proving tray with flour or line a baking tray with parchment (baking) paper, and place the pizza dough balls on the tray. Cowl with a material or the tray’s lid and place contained in the fridge to chilly show in a single day for twenty-four hours.
Stretch, high & cook dinner your pizzas!As soon as the chilly show has completed, deliver the pizza dough balls again as much as room temperature by eradicating them from the fridge and leaving the tray in your kitchen countertop for round 2 hours. It’s necessary they’re at room temperature earlier than you begin stretching the pizza dough, or will probably be too tight and unattainable to stretch.As soon as they’re able to go, stretch, high and cook dinner your pizzas!Check out all our pizza recipes for an enormous vary of topping concepts.To cook dinner the pizza, fireplace up your Ooni pizza oven, and purpose for 950˚F (500˚C) on the stone baking board inside.Utilizing a small quantity of flour, mud your Ooni pizza peel. Stretch the pizza dough ball out to 12”/16” and lay it out in your pizza peel. Prime as desired, then slide the pizza off the peel and into your Ooni pizza oven, ensuring to rotate the pizza commonly. Serve and luxuriate in!
