Pizza !

Just bought an OONI Pizza oven for Jules birthday party!

So getting the recipes to make the best dough and sauces…

For the dough, the quantities are a bit “odd” probably because of some Imperial to Metrics conversions from the USA based company…

Ingredients (OONI recipe):

607g of Caputo Flour. (This flour is the “only” good flour for Pizza – order online)
364g of warm water. (60% Water)
18g of Salt. (3% Salt)
9.2g of dry yeast. (1.5% yeast)
no olive oil surprisingly…

With the “Oli converter”, slightly easier to remember quantities…

How to make :

Put flour in a bowl.
Dissolve salt into the water until water is clear and transparent. (yes I know this is counter-intuitive but I have now done it many times and this works without any problems)
Dissolve the dry yeast in the salty water. (yes I know….but it works)
Pour water in flour and start mixing for 10 minutes (manually) or 5-10 in the machine.
knead until firm and elastic dough. (I find this part very therapeutic)
Leave to rise for 1 hour (if you are in a rush) or 2 hours for even better taste.
Cut into pieces of approx 180g each.
Make small balls with the dough and place them in a covered tray. Use the stretch and fold method to make the balls. Folding the dough onto itself to make balls.
Let to rise for another 1 hour. Covered with cling film or equivalent.
I have found that the easiest way to make the pizza is to push the dough down with your fingers all over the pizza. Using plenty of flour to sticking to the worktop. (You can use a rolling pin, but I find this method quicker and easier)
Once you have a roughly round base, take the edge in your fingers and rotate the pizza, leaving “gravity” to pull the pizza dough down and stretching the dough to a thin base.

Cooking:

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