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bdg313 OP t1_iuig2mo wrote

I fed my starter the night before and mixed the dough around 5am.

Dough is 400g sourdough starter, 1200g bread flour, 630g water, 28g salt, 28g olive oil, 4g sugar. Recipe makes 5 14” pizzas.

Mixed all together in stand mixer for 10 mins. Covered for 20 mins. After that I did a stretch and fold then let sit for 30 mins. I repeated that for a total of 5 stretch and folds. Then I partitioned dough into balls and let sit in a proofing tray for 2-3 hours at room temp.

After proofing, I shaped and baked. Preheated Ooni to 750 or so for 30 mins, then turned Ooni down to the “ultra low zone” for 5 mins.Turned every 1.5 minutes. Cook times were 6.5 minutes each.

Pizza sauce is kenji lopez-alt ny style sauce recipe.

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stephen1547 t1_iuioek3 wrote

Great work. My 16" Ooni has been getting a workout the last few weeks as well. I have been doing a breadmaker recipe, and then proof overnight in the fridge. Turning out pretty well for nice thin pizzas. I haven't experimented with thicker pizzas too much in the Ooni, so most of my thin crusts cook in about 1-2 minutes.

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bdg313 OP t1_iujz3en wrote

Thank you! Would love to see yours as well

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