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In honor of Ooni Day last weekend, some friends and I made 14 different flavored pizzas, all 100% naturally leavened with a vibrant young sourdough! Here are the pizza highlights of our Ooni Day party, all made possible by my friend’s amazing #oonipro by @oonihq. I was very happy with the dramatic leopard spotted cornicione which reached very dark spots on a very pale white and tender crust.
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Counter clockwise from lower left:
- Pear, Gorgonzola blue cheese, walnuts and olive oil, 24hr dough
- Cantaloupe, arugula, prosciutto pizza with no cook San Marzano tomato sauce, low moisture mozzarella, 24hr dough
- Hawaiian pizza: pineapple carpaccio, salted pork belly, and black lava salt, San Marzano sauce, 72hr dough
- Spicy honey sausage pizza with pork sausage, Serrano chilies, San Marzano sauce, dallops of sour cream and organic honey drizzled around post bake, 72hr dough
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Other notable pizzas from the day: breakfast pizza (crispy pork bits, tomato chunks, brussel sprout leaves, mozzarella, and runny egg) and the Korean kimchee pork pizza (bbq pork, kimchee, and homegrown perilla leaves).
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I find that a 70% hydration dough works really well with Ooni. My method for dough below makes ~16 pies of 12”) and takes 30-80hrs depending on the prove time:
- Mix 2000g flour, 1800g (90%) 00 caputo flour and 200g (10%) high protein flour—I use my freshly milled hard red wheat berry flour sifted to 80% extraction
- Autolyse with 1400g (70% hydration) filtered water for 15-60min making sure to mix the dough thoroughly so there is no dried flour
- Add 50g (2.5%) young sourdough starter (4hr old) at 100% hydration
- Add 50g (2.5%) salt and mix into dough
- Hand mix or machine mix (I notice no difference) until the dough is passing the window pane test
- Bulk ferment either 5-6hr at room temperature or 10hr in the fridge (38F). Dough should be feel inflated and rise no more than 75%.
- Cut dough into rounds of 230g each.
- Rest in fridge for between 24-72 hours (any more than 100hrs starts to deteriorate gluten)
- Take out of fridge and prove at room temp for a few hours before baking so the dough is more pliable
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#ooniday #oonified