bdg313 OP t1_iuig2mo wrote on October 31, 2022 at 4:01 PM

#388,492

I fed my starter the night before and mixed the dough around 5am.

Dough is 400g sourdough starter, 1200g bread flour, 630g water, 28g salt, 28g olive oil, 4g sugar. Recipe makes 5 14” pizzas.

Mixed all together in stand mixer for 10 mins. Covered for 20 mins. After that I did a stretch and fold then let sit for 30 mins. I repeated that for a total of 5 stretch and folds. Then I partitioned dough into balls and let sit in a proofing tray for 2-3 hours at room temp.

After proofing, I shaped and baked. Preheated Ooni to 750 or so for 30 mins, then turned Ooni down to the “ultra low zone” for 5 mins.Turned every 1.5 minutes. Cook times were 6.5 minutes each.

Pizza sauce is kenji lopez-alt ny style sauce recipe.

Hippo_Pollution89 t1_iuignfw wrote on October 31, 2022 at 4:05 PM

#388,665

This looks sooooo damn good!

madmart07 t1_iuikkza wrote on October 31, 2022 at 4:31 PM

#389,984

This looks so good! Not a fan of balsamic but still!

fugly_neighbour t1_iuimcy3 wrote on October 31, 2022 at 4:43 PM

#390,551

Looks amazing! I’d love some 😮‍💨

Lifeofabeard5 t1_iuimhmp wrote on October 31, 2022 at 4:44 PM

#390,604

Would be hard not to eat the whole pie!

bdg313 OP t1_iuin38o wrote on October 31, 2022 at 4:48 PM

#390,787

Replying to Lifeofabeard5 (#390,604)

I’m sure I ate at least a whole pie myself haha

stephen1547 t1_iuioek3 wrote on October 31, 2022 at 4:57 PM

#391,196

Replying to bdg313 (#388,492)

Great work. My 16" Ooni has been getting a workout the last few weeks as well. I have been doing a breadmaker recipe, and then proof overnight in the fridge. Turning out pretty well for nice thin pizzas. I haven't experimented with thicker pizzas too much in the Ooni, so most of my thin crusts cook in about 1-2 minutes.