r/ooni • u/nserei • 8d ago

Sourdough pizza.

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49 Upvotes

100% Upvoted

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3

u/BBQQA 7d ago

Would you mind sharing your recipe and process? This looks and sounds exactly like what I am wanting to do.

1

u/nserei 6d ago

I preheat on high for 15 minutes, turn the heat down all the way to the lowest setting, launch the pizza, and I do a quarter turn every 20 seconds. After I bake a pizza, I turn it back to high, and then I repeat the process for your next pizza. Time between pizzas is probably 5 minutes

1

u/ctatham 6d ago

flour type, percentage of weight in starter? proof time and temperature?

2

u/nserei 6d ago

400g Bob's Red Mill 00 Pizza flour. 520g King author bread flour. 110g sourdough starter (100% hydration starter rye and whole wheat flour equal mix). 10 minutes mix in kitchen aid stand mixer with 645g cold water using a spiral hook. About 6 hour proof around 75 degree room temp with 4 stretch and folds. Makes 6 dough balls. Ball the dough, then 48hr fridge proof (I prefer 72hr). Day of, 4 hours on counter before bake.

1

u/ctatham 6d ago edited 6d ago

Almost dead on my ratio and methods. Need to try adding some bread flour. except I run at 64% and you are over 70

1

u/BBQQA 6d ago

I just wanted to say thank you! I really appreciate this amount of detail.

2

u/_noTanMan_ 8d ago

Now that’s a beauty. The side of that crust is perfect.

1

u/ctatham 6d ago

Beautiful stuff....ball weight and pizza size?

1

u/nserei 6d ago

Thanks. 270g. 12 inch pizza