Nancy Silverton's Pizza Dough | Recipe | Ooni Pizza Ovens

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is less expensive and has a neutral flavor.

Start with 15 ounces of water in a bowl.

Add 0.5 ounces of fresh yeast, 1 tablespoon of rye flour, and 1.5 teaspoons of wheat germ to the water.

Mix the ingredients with a wooden spoon or by hand until combined.

Wrap the mixture in plastic and let it sit for a minimum of 1.5 hours at room temperature or overnight in the refrigerator.

After the sponge has fermented, mix it in a small mixer for 10 minutes.

Add the remaining flour and a little barley malt (or mild honey) to the sponge.

Mix on low speed for 2 minutes, then add kosher salt.

Increase the mixer speed to high and mix for 10 minutes until the dough cleans the sides of the bowl and makes a slapping sound.

Transfer the dough to a lightly oiled deep bowl, cover with plastic wrap, and let it sit at room temperature for about 45 minutes until doubled in volume.

After 45 minutes, give the dough its first fold on a floured surface, then return it to the bowl and cover it again.

Let the dough sit for another 45 minutes until it doubles in volume again.

After the second rise, turn the dough out onto a floured surface and scale it into 4-ounce pieces.

Shape each piece into a round ball, ensuring enough flour on the work surface to prevent sticking.

Dust the top of each ball with flour and cover with a tea towel to prevent forming a skin.

Let the shaped dough sit at room temperature for about an hour to relax and proof.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens