Best Pizza Dough Recipe & Ooni Koda 16 Real-time Cook

[@trwpizza3021]

Please drop any questions or comments about your pizza dough making process. It’s great to discuss as a community and learn from each other :)

[@filmsbyphil]

I wasnt sure id be able to stick with you for an hour but there was so much good info that time passed quickly. Im only 2 months into my ooni journey and your channel has been the most useful that I’ve found. I work in a local winebar and im hosting a pizza party for my team this monday night to celebrate a big holiday season - making up to 8 pizzas jncluding a couple of gluten free, diaryfree numbers - wish me luck!

[@trwpizza3021]

Excellent to hear this Phil, thanks so much for the positive feedback. I wish you all the best for the session on Monday, I’m sure you’ll knock it out the park 🙏🥂

[@snoozeuloose]

need to watch vito hes the master but this guy isnt bad

[@timolsen614]

Great Lesson! Great teaching! Just bought a Koda 16 and will apply the knowledge! Thank you!

[@razolino]

My ooni koda 16 arrived today. Looking forward to applying all the great tips from your videos.

[@tommanning7337]

I believe Caputo yeast is active dry yeast. You have a great channel, I absolutely love it 👍🏻👍🏻 your pizza’s always look amazing 🍕🍕🍕🍕

[@trwpizza3021]

Thanks so much Tom! Those kinds words are really appreciated Sir. And wow, that’s very helpful information, I’m still learning every day, I had no idea haha. That’s why the Ooni app said more yeast than required no doubt. Double thanks... 👍👍🙏

[@danieltena]

Hey TRW - Really good video, thanks so much for sharing! How much time do you let the dough rest after the fridge?

[@trwpizza3021]

Daniel, I’m pleased you found this helpful. Once it’s out the fridge the earliest I’d make a pizza is 45 minutes later if the room temperature is reasonably warm. Ideally it would be 1 to 1.5 hours. If the room temperature is cold I suggest closer to 2 hours. Let me know if you have any other questions Sir. Cheers

[@CakeandBrunch]

Hey TWR, great and high value video that made! You think how long we can keep the doughs after 24 hours if we dont bake them right after? Cheers!

[@trwpizza3021]

My pleasure, glad you found it useful. I find 3 days after making them they are still fine - they can be frozen also.

[@Clarkfamilyorchards]

Hello! Wondering about interior temperature. What is yours so I can have a better idea of how long to let dough rest after kneading a bit. You say 20 minutes but if my interior temperature in the home is higher, I’m guessing I’ll only need to wait 15-18 or so. 🙏🏻

[@snoozeuloose]

do you ever do the cold fermentation dough much better flavor

[@snoozeuloose]

hey trw i watch your vids i also watch vito between the two of you i make a mean dough thanks

[@trwpizza3021]

That’s amazing to hear. Cheers 🙏

[@markscrimshire8364]

Hi TRM. I have been watching your journey for a while, and I have now just got my Ooni Koda, . Whoo Hoo….!,. I used for the first time tonight. I did use pre bought dough and a pre mixed dry dough. Both had different results , and no where like your dough. So very keen to master your process It may have been asked, but at what point can the dough be frozen, and if they can, what’s the after process to make the dough ready.? Also, is this recipe one that can be used or adapted to make in the morning, and use same day later.?. Great vids, and great all round, I watched your launch videos, and I got 4 out of 4 in, on my very first cook, !!!!!….all cooked and edible.. just the rise was disappointing.. thanks again.

[@trwpizza3021]

That’s great that you have joined the world of Ooni! :) So I haven’t experimented with frozen dough but I understand after the dough is matured in the fridge it can go in the freezer. You just need to make sure you give it a long thaw to room temperature prior to using it. In terms of a one day dough test it can be done but I honestly avoid it as you just don’t get the same flavour. If you need to do it just make it as easily as you can in the morning, same ingredients except a small amount more yeast, a half teaspoon of honey to help it rise quicker than just try to get it in the fridge as long as possible after 2 hours at room Temp and then 2 hours room temp after fridge before making the pizza. Let me know how you get on! Cheers 🥂

[@subdermalfusion]

I see you haven’t posted a video in a while… and you were curious if olive oil is “necessary” in the recipe. Olive oil is not required to make pizza dough… however you should be using Extra Virgin Olive Oil for Italian flavoring purposes. Regular olive oil does not add the flavors that EVOO adds to the dough. EVOO will also help keep the hydration in your dough through the proofing stages… but the flavor aspect is where it shines. If you’re still looking to learn…. Search for Vito Iacopelli on KZbin… he has a ton of pizza dough videos. I hope you’re still enjoying the pizza life…. Good work on the videos!

[@trwpizza3021]

Thank you for the comment! Yes I’m still very much pizza active :) Just super busy but will get back into the videos again soon. Cheers 🥂

[@snoozeuloose]

i use olive oil but it can make your dough stick to the peel

[@isramsl]

Great job🔥👏

[@trwpizza3021]

Many thanks Izzi!

[@scottr8975]

I made a first batch of pizza dough(not your recipe,.. I will try yours) and tested in my new ooni oven tonight and didnt get the dough rise we wanted, pizza wasn't bad for a first time, maybe not enough yeast would cause that? thank you!

[@trwpizza3021]

Yes not enough yeast could be the issue but you really don’t need much. It could have been very cold where you were so try putting it somewhere warmer. Or is the yeast past it’s sell by date? Few things to consider there. Try my recipe and that should help cheers 🥂

[@lousekoya1803]

Beautiful pizza and video , you got me so I'm a new sub here from Quebec ! Why do they put 11.4 gr on their recipe ? This seems way too much. Happy Holidays to all !

[@trwpizza3021]

Thanks for the support Lou. You know I still can’t figure out why some recipes and pizza makers put such high amounts of yeast in their pizza dough. I’m currently in the UK and it’s very cold here and I did less than a teaspoon of active dry yeast for 6 dough balls at 260g each and it worked great. I hypothesised the cold weather needs more yeast but nope. I will keep investigating and let you know if I solve it :) Cheers and Merry Christmas!

[@lousekoya1803]

@@trwpizza3021 Thank you , appreciate !

[@adamcain4603]

Why did you use less yeast then called for? Is it to let it rise slower I just started to make pizza and trying to learn as much as I can thanks

[@trwpizza3021]

Very valid question Adam and full transparency I don’t fully understand why some recipes ask for much more yeast than others. I would guess it assumes less time to proof and lower ambient temperature when doing the room temp phase. But I would recommend you try one batch of 4 dough balls x 280g with half a teaspoon of active dry yeast and 24 hour proof in the fridge. If you don’t get enough activity and development crank up the yeast a bit but honestly I doubt you will need to. There are many variables admittedly but I went for months using too much yeast causing blown up dough balls that were hard to shape and then one day it clicked and I haven’t looked back. I hope that helps sir. Let me know how you get on and don’t hesitate to ask if you have more questions. What oven are you using? Or using a stone?

[@adamcain4603]

@@trwpizza3021 Do you taste a difference in the crust from using less yeast.

[@trwpizza3021]

Zero difference. Just as light and fluffy. The people who advised me on reduced yeast were Italian pizza makers so I trust them. :) But definitely experiment a bit to make sure you are happy with the results. Is the only real way.

[@danieltena]

@@trwpizza3021In my experience, when reducing the amount of yeast it’s much easier to handle the dough. If you put too much yeast, although you could get more air inside, the dough will overgrow and get weaker. Hope it helps!

[@trwpizza3021]

@@danieltena agreed Daniel. That’s definitely one of the advances of bringing down the amount of yeast. Thanks for the comment!

[@MadeByMartyn]

Super!

[@gamerdeluxe7409]

Truffle oil! Very good idea, will try this!

[@trwpizza3021]

Yes it was good for a novelty. A little drizzle goes a long way...

[@gamerdeluxe7409]

@@trwpizza3021 Understood ;-)

[@Ragazzoedimburgo]

?

[@Rich-wy6re]

Mate. You're not good at this. Do something else

[@trwpizza3021]

@@Rich-wy6re cheers Rich. Love the support. 😹 🫡