Thanks to stadler pizza calc. 6x ~515 g balls for 16” pizzas cooked on a well-preheated ooni koda 16.
Weigh out yer salt, set aside. Get big ass mixing bowl, put it in scale and tare. Add water, cold tap temp in the desert. Dissolve the salt in there. Weigh the yeast, put it in dere and mix it up. I like to weigh the flour separately then add the liquid to the flour, mixing a bit as I go. When it’s all mixed and fairly uniform, cover and leave it for 15 min or so. Give it a good knead (I fold and press). Re cover and leave at room temp for 2-4 hours. I think I left this one for closer to 4. Ball it up into ~515g balls and put into oiled container of your choice. Put in fridge for ~24 hours. Remove at least 3 hours before baking. I re-rolled the balls after removing from fridge. Plop a ball onto a nice pile of semolina flour. Press out center, pop big bubbles, make a nice ~0.5 to 0.75” crust ring, then stretch to 16”. Build pizza. Profit.
I do flame to low on ooni, launch on screen (cheating, I know). Turn to crust spring and light charring. Flame off, then turn and test crust to see that it will come off the screen. Once I can get large peel under pizza easily, I put the turning peel under the screen and remove pizza and screen and set on my grill, then return pizza alone to stone and do another 1/4 at a time turn. The back left corner of the ooni stone is hottest and after each turn that 1/4 of the bottom should be nice and crisped. Pull pizza, set on screen for rest 2-4 minutes, slice, basil, hard cheese, serve.
sfrnes
Sexy dough
rb56redditor
Great looking pies!
Giygas_in_Onett
Would devour both
Carlos_Infierno
Wow. Just wow. Crust looks amaizing, as does all of it.
12 Comments
Hell yea
That pepperoni one looks amazing.
This is why stopped going out for pizza. THIS is the real deal.
https://preview.redd.it/o90rc88bxsve1.jpeg?width=1179&format=pjpg&auto=webp&s=fdb3eb979f1d7911650f2b3a57fe527e643c957c
Thanks to stadler pizza calc. 6x ~515 g balls for 16” pizzas cooked on a well-preheated ooni koda 16.
Weigh out yer salt, set aside. Get big ass mixing bowl, put it in scale and tare. Add water, cold tap temp in the desert. Dissolve the salt in there. Weigh the yeast, put it in dere and mix it up. I like to weigh the flour separately then add the liquid to the flour, mixing a bit as I go. When it’s all mixed and fairly uniform, cover and leave it for 15 min or so. Give it a good knead (I fold and press). Re cover and leave at room temp for 2-4 hours. I think I left this one for closer to 4. Ball it up into ~515g balls and put into oiled container of your choice. Put in fridge for ~24 hours. Remove at least 3 hours before baking. I re-rolled the balls after removing from fridge. Plop a ball onto a nice pile of semolina flour. Press out center, pop big bubbles, make a nice ~0.5 to 0.75” crust ring, then stretch to 16”. Build pizza. Profit.
I do flame to low on ooni, launch on screen (cheating, I know). Turn to crust spring and light charring. Flame off, then turn and test crust to see that it will come off the screen. Once I can get large peel under pizza easily, I put the turning peel under the screen and remove pizza and screen and set on my grill, then return pizza alone to stone and do another 1/4 at a time turn. The back left corner of the ooni stone is hottest and after each turn that 1/4 of the bottom should be nice and crisped. Pull pizza, set on screen for rest 2-4 minutes, slice, basil, hard cheese, serve.
Sexy dough
Great looking pies!
Would devour both
Wow. Just wow. Crust looks amaizing, as does all of it.
Compliments to the chef
Your crust looks amazing. I am in awe.
this is a white pizza i can stand behind OP
Oooooh. Love a white pizza!!