Easy, simple and foolproof, this traditional dough recipe is our go-to in terms of making pizza. With directions on the way to combine, knead, type and prepare dinner, this information walks you thru each step of creating a cheese pizza in your house oven with an Ooni Pizza Metal 13.
One hallmark of our traditional dough is the pace at which it comes collectively. Able to prepare dinner in simply 4 hours, it’s an amazing recipe for these days while you resolve at lunchtime that you really want pizza that evening. Whereas utilizing a stand mixer to knead your dough will maintain issues hands-off and simple, kneading by hand isn’t a strenuous course of and solely takes a couple of additional minutes.
We baked our pizzas on the Ooni Pizza Metal 13 in a standard oven. After simply thirty minutes of preheating time, the Metal is piping scorching and able to prepare dinner, and in solely 5 to six minutes, you’ll have a pizza with a crisp but chewy base that’s coated in bubbly, melty cheese.
Notes: Whereas you should utilize this dough recipe in any certainly one of our Ooni ovens, the cooking directions beneath are particular to our Ooni Pizza Metal 13. This dough will bake for 60 to 90 seconds in an Ooni oven at 850°F to 950°F (450°C to 500°C).
4 hours passive
4 hours, half-hour complete
4 12-inch (30cm) pizzas
For the tomato sauce:
320 grams crushed tomatoes
2 grams dried oregano
2 grams pink chili flake
8 grams kosher salt
For the cheese pizzas:
1 ½ cups (320 grams) tomato sauce
4 ¾ cups (400 grams) shredded mozzarella
½ cup (40 grams) grated Parmesan cheese
Fill a bowl with lukewarm water and add the energetic dry yeast. Use a whisk or fork to totally combine till blended. In a separate bowl, mix the flour and salt, then add it to the water and yeast combination.
If utilizing a stand mixer, add the water and yeast to the bowl. In a separate bowl, mix the flour and salt, then add to the water and yeast combination. Flip the mixer on low and blend for 4 minutes, or till the dough is fashioned. Cowl the bowl with a towel or plastic wrap and let rise for two hours.
If mixing by hand, stir with a picket spoon till a dough begins to type. Proceed mixing by hand till the dough comes collectively in a ball.
Dump the dough onto a frivolously floured floor and knead with each arms for about 10 minutes — till it’s agency and stretchy. Return it to the bowl.
Cowl with a dish towel and let rise in a heat place for about 2 hours, or till doubled in dimension.
Place the dough on a frivolously floured work floor and use a dough scraper to divide it into 4 9-ounce (250-gram) balls — we advocate utilizing a digital scale for accuracy.
Form each bit of dough right into a ball. Place the dough balls in a sealable dough field, or on a baking sheet coated with a dish towel, then allow them to relaxation for 90 minutes.
To make the sauce, combine collectively all components in a bowl and put aside till able to bake.
Place your Ooni Pizza Metal 13 in your standard oven, and preheat to 530°F (275°C), or to its highest temperature. Preheat the metal for no less than half-hour or as much as 1 hour.
Place a dough ball in your frivolously floured work floor then use your fingers to push the air from the middle out to the sides. Stretch the dough out right into a 12-inch (30cm) base and go away it on the countertop or lay it over your frivolously floured pizza peel.
Prime every pizza with ½ cup (80 grams) of tomatoes, 1 ¼ cup (100 grams) mozzarella, and a pair of tablespoons (10 grams) of Parmesan.
Open your oven, then slide the pizza off of the peel and onto the Ooni Pizza Metal 13.
Cook dinner the pizza for five to six minutes, or till the crust is golden brown and the cheese is melted and bubbly. Take away it from the oven, then slice, serve and revel in. Repeat with the remaining 3 dough balls.