Dough
How should I freeze and defrost my pizza dough?
February 19 2025 2:31pmRead ArticleHow to freeze your pizza dough The best time to freeze your homemade pizza dough is after the first rise (after it's doubled in size). Once your dough has d...What type of flour is best to use when making pizza?
February 21 2025 12:50pmRead ArticleThere are many different styles of pizza, and the type of flour you use will depend on the style of pizza you're making. For a classic Neapolitan-style pizz...How do I know when I should stop kneading my dough?
August 7 2024 12:15pmRead ArticleIf your dough is kneaded too much, it will become tough and chewy. To prevent this from happening, follow the tips below: Tip 1. Do the finger test Press ...Can I use pre-made crusts or frozen pizza in my Ooni oven?
February 1 2024 5:26pmRead ArticleIn our live-fire ovens, we don't recommend using pre-made crusts or frozen pizza. This is because our live-fire Ooni ovens are designed to cook fresh pizza ...My pizza isn't round, how do I stretch it better?
August 8 2024 9:48amRead ArticleTo form your dough ball into a pizza shape, follow the checklist and steps below: Pre-dough stretching checklist Follow our Classic Pizza Dough recipe - use the...How do I ball my pizza dough?
August 8 2024 10:20amRead ArticlePre-dough balling checklist Follow our Classic Pizza Dough recipe Let rise for 2 hours or until doubled in size When you’ve completed the above, move onto...What's the best type of dough for making pizza?
August 8 2024 10:38amRead ArticleFor a classic Neapolitan-style pizza, we recommend following our Classic Pizza Dough recipe . There are many different styles of pizza however, and ...What type of yeast should I use when making pizza?
December 9 2022 2:20pmRead ArticleThe most popular types of yeast used in pizza-making are active dried yeast, instant dried yeast, and fresh yeast. All three result in great pizza, so it all co...How to work out hydration level, fermentation time and protein content
December 14 2023 2:15pmRead ArticleThe hydration level, fermentation time and protein content are three very important factors to take into account when making pizza dough, and we're here to ...My dough is flat and wet / my dough has overproofed
December 15 2023 1:23pmRead ArticleAfter you've kneaded your dough, you should let it rise until it approximately doubles in size. The ambient temperature plays an important role in how...What is leoparding and how do I achieve it?
April 21 2023 12:33pmRead ArticleLeoparding is the leopard-like pattern you see on pizza crust that has been baked at the correct temperature with the perfect hydration. It's characteristic...What is hydration and how does it affect pizza dough?
March 31 2024 10:06amRead ArticleHydration refers to the amount of water in dough. It's expressed as a percentage relative to the amount of flour. For example, if you have 1000g of flour an...My pizza dough is too sticky.
December 15 2023 2:40pmRead ArticleThe ideal pizza dough should be a little sticky and while a sticky dough isn’t bad, it can be tricky if you’re new to baking. Lets look at the reaso...Why should I pay attention to the protein content in my flour?
December 8 2022 11:33amRead ArticleThe protein content in your flour is important because it tells you how long you should prove your dough for. Higher protein content is suitable for longer proo...Should I use cups or grams when making pizza dough?
February 21 2025 12:55pmRead ArticleWe always recommend measuring your ingredients in grams when making pizza dough. This is because measuring in grams is more accurate than measuring in cups, pou...How do I know when to stop mixing my dough before kneading?
August 7 2024 8:32amRead ArticleStep 1: Mix ingredients Once all the ingredients are in the bowl, continue to mix until everything is one rough ball. There's no need to start kneading at t...How do I knead dough by hand?
July 3 2024 4:06pmRead ArticleContinue with the below once you've completed: How do I know when to stop mixing my dough before kneading? There are many different ways to knead doug...
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