Ooni New York-Style Pizza Dough using Halo Pro
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Method
Note
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1
Separate the water into 2 different containers – with 700g in one and 50g in the other.
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2
Add the yeast and the water from container 1 (700g) into the mixing bowl.
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3
Set the speed to 100 RPM, and add both flours to the bowl. Mix for 2 minutes.
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4
Add half the water from container 2 – about 25g – and mix for 5 minutes.
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5
Gently sprinkle in the salt and mix for 1 minute.
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6
Add the remaining water from container 2, and mix for 6 minutes.
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7
Increase speed to 180 RPM and slowly add in the oil over 1 minute. Continue to mix for 1 more minute to fully incorporate the oil.
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8
Once the mixer stops, leave the dough to rest for 10 minutes in the bowl with the plastic cover closed.
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9
After a 10 minute rest, do a final mix at 90 RPM for 30 seconds. Turn off the mixer.
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10
Take the dough out of the mixer and transfer it onto a clean surface. Slightly oil it, cover with cling film and let it rest for 1 hour.
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11
Split the dough into 8 x 250g dough balls. Place these into a container that will fit into your fridge. Let them rest at room temperature for 2 to 3 hours.
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12
Store in the fridge until the next day, or for up to 3 days.
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13
Take the dough out of the fridge 2 hours before baking.
- 750g of Water
- 1150g strong flour
- 100g semolina flour
- 3g of fresh yeast or 2g of active dried yeast
- 37g of salt
- 20g olive oil
- Ooni Halo Pro Spiral Mixer with Spiral Dough Hook & Removable Breaker Bar attachments
£699.00
- Ooni Pizza Dough Boxes (or equivalent to proof dough balls)
£50.00
£35.00
