Cooking Neapolitan Pizzas with the Uuni 3

Caporegime
Joined
13 May 2003
Posts
32,663
Location
Warwickshire
Filthy meat feast for dinner yesterday.

Stopped using olive oil in my dough and it's much easier to work with now, even at slightly higher hydrations.

ehnsZCTh.jpg
 
Associate
Joined
3 Jan 2013
Posts
5
Apologies if I've missed it but what's the best stage to separate the dough into individual balls when doing a RT\CT prove. Do you do it immediately after mixing, or at a later stage? Thanks
 
Soldato
Joined
18 Feb 2007
Posts
11,203
Location
London
Apologies if I've missed it but what's the best stage to separate the dough into individual balls when doing a RT\CT prove. Do you do it immediately after mixing, or at a later stage? Thanks

I switched recently to proofing the dough balls as apposed to bulk proof.

I normally do it after 2hrs at RT, then ball up to CT.

In fact this is what I followed for the proofing. To summarise, 2hrs RT in bulk, then ball up, leave another 1hr, then in fridge for 24hrs or so, then RT for 1-2 hrs before making pizza.


I actually just made some dough this morning for pizza just now, 4hrs at room temp, it was perfect. Been wanting to try making pizza for on the day, as normally make it 24hrs before.

I also tried my new ooni turning peel, makes it so much easier than pulling it out and turning.
 
Soldato
Joined
9 Apr 2007
Posts
11,561
I think fast dough is fine, you get a similar structure I think you just miss out on some flavour, and supposedly long fermentation dough/bread is easier on the gut.
I generally do 72 hours + and you get a almost sour dough taste, but like you say some times you want pizza now.
 
Soldato
Joined
12 Dec 2004
Posts
3,198
Location
the south
I've tried long fermentations in the past but found any thing over 24 hours starts to taste a bit to sour for me, no benefit to long proves other than taste for pizza dough.

I'm currently doing quick proves (30-60mins) and If I want a bit more flavour I just add a scoop of sourdough starter.

No right or wrong way just personal preference on the taste of the dough.
 
Soldato
Joined
9 Apr 2007
Posts
11,561
I've tried long fermentations in the past but found any thing over 24 hours starts to taste a bit to sour for me, no benefit to long proves other than taste for pizza dough.

I'm currently doing quick proves (30-60mins) and If I want a bit more flavour I just add a scoop of sourdough starter.

No right or wrong way just personal preference on the taste of the dough.
Definitely, I like the sour dough taste. But I also just love pizza so you can't really go wrong. I've even done soda based dough which was fine as well, and made pizza on tortilla breads which actually works really well just need to dampen the bread so it doesn't burn.
 
Top