Thanks so much. And that’s the reason I left it in to help people see not to panic if it happens and that it can be resolved without too much issue too!

@@TomVoyageuki had my fair share of pizza’s sticking to my peel what is also a last resort is to take a round flat plate flip the pizza over should come off the pizzapeel now put some semolina & flip it back saved me some pizza’s also

Thanks for sharing, I use cold water if I’m proofing for longer periods of time, but usually in the Uk we don’t need to worry too much about warm weather! 😜

is that why people take the temp of their dough if they use a stand mixer?

@@roopney Yes

@@TomVoyageuk Looking for the LOL emoji!

Awesome! I loved my Africa Twin! Just sold it actually to get a BMW S1000R, wish I could have kept both to be honest!

Thanks so much!

Thanks for watching! Yeah, which ever way you choose to proof will be fine, I just like to make the balls up prior to the second proof so I can just take the dough out when I’m ready to cook as the time can change especially when filming too!

Agreed. I've used this recipe twice now and the dough was still too cold and springy after 90 minutes. And that's with me living in Australia. I'm making more today and will try taking it out 3 hours before I need it tomorrow. The family loved the pizzas produced with it though.

Thanks for the comment! Yeah I find 62/63% my ideal hydration for this type of dough, I’ll do much higher for Detroit style, NY style or bread making but find those to be temperamental and sometimes really sticky and hard to work with! Thanks for the feedback on the video! My college course in video must have paid off! 😂

Awesome thank you so much!

Sounds good! Never added herbs to dough before!

@TomVoyageuk You should try it and do it on your next video. I haven't seen anyone do that, so far. 😁👍

What would be a pretentious ingredient?

Thanks for the comment, i would say 75% is very high for someone new to pizza ovens, it can get really sticky and hard to work with! I usually go for 68% but would say start at 62-65% to get used to handling dough.

I'll be doing a more intermediate higher hydration dough recipe soon! i think 70% is the sweet spot!

@@TomVoyageuk I look forward to it! Any plans to do a sauce recipe video? (assuming you haven’t already and I’m blind)

Thanks! Great feedback! This one has much less yeast and a different proofing method, I find it less harsh on the digestive system as it has less yeast!

Sometimes I add oil and sometimes not, I feel Oil gives the crust a more golden brown colour when cooked but it’s not in the traditional recipes for Neapolitan style pizza. Unless adding it as a dressing on top of course

Awesome! Please let me know how it goes!

Thanks let me know how it goes!

Hi! Thanks for the comment! im glad you like my other dough recipe and i would say yes, the extra time is worth it. I like it because it gives the dough more time to develop a flavour, and by taking more time you can use less yeast, which some people find makes the pizza less heavy in the stomach, and easier to digest.

Wow 75% that’s high for pizza dough! I can imagine it will be very sticky but give an amazing result

Thanks - i'm always learning and trying new things and wanting to improve! I appreciate your comment 👍☺️

Let me know how it goes!

If I can I’ll always use fresh yeast also known as compressed yeast. I only use instant or active if I can’t get hold of fresh, but have never had an issue with it not activating properly

You can freeze it after you make the dough ball.

Yes, you can absolutely freeze them, just pop them in the freezer just after you ball them up. Then when you want to use them, just defrost in the fridge overnight in an airtight container, and make sure they're at room temperature before you put onto the pizza stone

Could be because your stone is too hot but really ot comes down to personal preference, people use flour, semolina or cornmeal, I like semolina because it’s more coarse than flour but less than cornmeal - it will still burn if too much is used so I use a perforated peel to help shake off excess before launching, and a turning peel in the oven to move the pizza round to prevent the semolina igniting when it’s removed

250-300g is good place to start 👍🍕

Yes absolutely just freeze them as soon as you have balled them up. Then to defrost, leave in the fridge overnight but make sure they’re room temp before cooking

@@TomVoyageuk great, thought that would be the case but wanted to check!

Thanks so much! Yes this one is a store bought pizza sauce by Mutti, I often just make my own though with San marzano tomatoes salt and oil

I love a poolish dough too, and hope to make a recipe video of that one day, but I need to get a bit more practice in before making that video! Thanks for watching!

Good question, as a general rule of thumb, you would use about 60% of instant, to replace active yeast, so about 0.6g, but with quantities this small it shouldn't make too much difference.

@@TomVoyageuk amazing thank you so much for your reply! Really appreciate it! I will give that a try in the morning I’ve been looking forward to testing this recipe out. Keep up the great work, always very helpful! Thanks again Rob

@@snashfold69 for 1 kilo of flour i would use at least 1 gram of dry yeast i have watched tons of dough recipes and i have never seen someone using less i put a little more in there just to make sure

Thanks for the question! Have you checked out my pizza launching tips video?? How to Stop Pizza Dough Sticking to the Peel - Pizza Launching Tips - kzfaq.info/get/bejne/fNKTobtnqMrZZ58.html

Hi thanks for the comment, if you leave it out for 24 hours there’s a risk it may over proof, depends on how warm the room is. I would suggest reduce the amount of yeast to 0.7 grams if doing a 24 hour room temp proof, or skip the balling up step and cold proof in bulk, after the initial 6 hour proof as the bulk dough may take up less space in the fridge. The cool thing with dough is it’s very versatile, try with the less yeast method and adjust it if you need next time 😎

Hey! Thanks for watching, I haven't tried a gluten free recipe from scratch but I have used Ooni's gluten free frozen dough for a couple of friends and they've enjoyed it 👍🍕

Are you in the UK? Morrisons is the only big supermarket the supply’s it I have found, only 20p and you get enough for over 50 pizzas. I can never use it all in time before it spoils!

@@TomVoyageuk Yeah UK. I'll have a look in Morrisons, thanks. From the bakery section?

This dough provides a more Neapolitan style pizza, when cooked hot (450c/850f) in an oven like the ooni. Softer in the middle, and crispy puffy crust. If you want a more crispy base like the NY style pizzas, then i would cook at lower temp, maybe 300c, and go for 5-8 minutes. This will dry out the dough more and give a more crunchy crust, also try using a pizza screen

The main reason I use a separate tub is so I don’t have to use extra plastic film to cover the bowl, as my tub has an airtight lid.

Hi thanks for the comment, I’m not sure on the w value but it was campito blue bag. I can’t check the bag as I renacer the full 15kgs into a storage bin

Are you in the UK? I use A.Di Maria & Son they supply it in large 1kg bags

Hi tom tyvm for your reply. Are these good quality once. As some of them are not good and I don't enjoy a pizza without good cheese. I have bought a lakelands oven they were cheap for £200 and the sales assistant said it ia as good as ooni koda 12. Let's see when I try it soon 😊. Will update you.

Yes, 18/24 hrs in the fridge after balling it up

Caputo Blue is a classic pizza flour, designed for high temps and light puffy crusts. However it's not essential, if you can find it, use a 00 flour, as that related to a very fine flour. Also go with something with a high protein level (around 13-14%) as this will provide good structure and elasticity to the dough. Are you based in the UK?

Hi Tom, many thanks for your reply. Yes I am based in the UK.

⁠ Ok, in that case Waitrose do a good 00 flour that isn’t too expensive, or if you have a Major nearby they do the Caputo Blue flour in the big 15kg bags but you’ll need to store it because it will last a while

Good tip did you alter the amount of yeast?

The dough needs more than one hour I romtemperatur before you stretch it. 4 hours was best for me.

It’s in the description of the video, but just in case here is the link - shrsl.com/3ugro

Not a stupid question at all! And something I should have mentioned! Yes you can freeze, if I were to freeze I would do it after the first proof once you have balled up the dough. Then when you defrost, the second fermentation can happen in the fridge as they soften up. Just remember to let them sit at room temp once thawed, for an hour or so before baking

About 250g dough ball for a thinner crust 12” pizza

Good question and one I forgot to mention in the video. I would do the first proof then ball up as normal, but instead of putting in the fridge, put in the freezer and they should be good for a couple of months.

@@TomVoyageuk after this, what would be the process for using them once frozen? Would you treat them like the Ooni dough balls and take them out, put them in the fridge over night and bring to room temp before stretching etc?

@@grgrsstr yeah if you treat the frozen and thawing part as the second proof in the fridge it will be fine, just make sure they get to room temp before baking

I use semolina to cover the dough ball when stretching to prevent it sticking to the peel and launch easily

Good question, and yes you can freeze, if I were to freeze I would do it after the first proof once you have balled up the dough. Then when you defrost, the second fermentation can happen in the fridge as they soften up. Just remember to let them sit at room temp once thawed, for an hour or so before baking

huge i love poolish started pizza it helps keep the pizza lighter feeling in your stomach and makes it so you only need tiny amounts of yeast (im a pizza chef) my process is day one poolish equal parts flour and water by weight and just a pinch or 2 of yeast mix let sit on counter top for no more than 18 hours just make sure your poolish is floating when you are ready to make your dough if it sinks its too old or too young than go through the pizza dough recipe i still add a little yeast a this point and i like doing my folds over time mix dough put in your bulk ferment container wait 30min fold over the dough on each side do this one or 2 more times at this point you can either store the bulk ferment in the fridge over night or ball up your dough and store in the fridge i like the flavor of the dough the next day the time left the flavor develop very nicely the poolish helps with this too also if you have sour dough starter this is a nice replacement for poolish too more flavore

the big difference is its lighter on stomach and taste way better

Usually 2-3 before having to let the stone get back up to temperature

At the end l, just like you're about to cook it, except don't. Just place in lightly sprayed oil freezer bag

Yea freeze it no problem just after you ball up doigh

Thanks i have my ooni coming Wednesday just orderd it yesterday im so excited love your videos!!

I find using less yeast stops that bloating feeling or an upset tummy afterwards. Sometime beginner recipients use larger amounts of yeast to ensure a decent rise but I find less yeast and more proof time works well. I learned most of my methods from Ken Forkish book, the elements of pizza, check it out it’s a very good book

You must have given incorrect hours and temperature, because my Ooni calculator says 0.4 gram of instant yeats.

@@Karolthas You're correct, I missed how that changes the amount of yeast required. How is anyone supposed to measure 0.4g? Looking forward to trying the recipe.

@@bbarnes4852I use jewellers scale with 0.01g precision.

@@bbarnes4852 I got digital scales for jewellery that weigh to 0.01g. Less than £10 on Amazon.

Was your yeast fresh? Sometimes yeast can go out of date and die therefore won’t rose

Hi Tom, thank you for responding. Yes the yeast was fresh. The dough was delicious, just didn't rise. Any other suggestions?

@@jamesshovlin3102 its hard to say without seeing it, but i would definitely check your yeast, by putting teaspoon in lukewarm water and leaving for 10 minutes, to see if it bubbles up. ive had fresh yeast before that didn't rise at all because it was just a bad batch. Also humid and temp in the room can make a difference.

Thanks Tom. I am in the U.S. so I am converting so maybe I did the Math wrong. I did notice that the new recipe only uses 1 gram of Yeast and your old one uses 17.5 grams of yeast for only 25 grams more of flour. Is that accurate?

Yeah my old recipe was aimed at beginners with a shorter proof time, so more yeast was required to ensure a rise. Having done more testing and trials I found that using much less yeast with a longer proof makes for a better dough that doesn’t sit as heavy in the stomach

They are the Ooni ones, very good for home bakers! I’ve added the link to them in the video description

Yes! 👍🍕

How big yer cup?

Because of the type of proofing required for this recipe, it doesn't require much yeast.

Yes, but i would go for a 350/400g dough ball for a 16" pizza, depending on how thin you want the base to be

Yes you can :) just defrost in the fridge over night 👍🍕

Well, maybe next time ;)

I will make a 70% hydration dough video soon! Thanks for watching!

It’s the Ooni one! I’ll add the link to the description!

@@TomVoyageuk Thank you

@@shibby328 link is now updated in the description! 👍🏻

Yes…. That initial panic set in, but I find keeping calm and not freaking out to be the best way. The most annoying thing for me is when I’m filming if it messes up I have to re do the full shoot of that scene!

I love a chicken pizza! What’s your take on pineapple though?? 🍍