Gently fry the pieces of sausage in a frying pan over medium heat in a little extra virgin olive oil for 2 to 3 minutes, or until they start to brown. Once cooked, remove the meat …
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Ooni pizza dough In the bowl of a stand mixer or other large bowl, combine the flour, sugar, yeast, and salt. 6 1/2 cups (754g/26.6oz) 00 flour or (780g/27.5oz) bread flour, 1 tsp sugar, 2 1/2 tsp salt, 1 tsp instant yeast Add the water and olive oil and mix.
Do this until the pizza dough reaches your desired size. The best Caputo flour to use for making Ooni pizza dough, in my opinion, is Caputo Chef’s Flour. Caputo Chef’s Flour is delicate, like all 00 flours, yet strong enough to make a dough that is elastic and easy to work with.
The official Ooni recipe has a hydration level of 60%, which is well within the range of a standard Neapolitan style pizza dough. My pizza dough recipe has a 65% hydration level which gives it a bit of extra moisture while not being so hydrated that it becomes too sticky to work with.
But the Ooni has a steep learning curve, and so here are some key Ooni cooking tips you need to know. For those of you a little obsessed with pizza, the recipe makes a 60% hydration level pizza dough. That’s an ideal hydration for the Ooni and similar pizza ovens. And it’s in the range to be called Neopolitan pizza by the international regulations.