How To Make Sourdough Pizza | Making Pizza At Home

[@williams.5158]

This guy assumed you didn't know everything and thus gave you so much help information. Good job Sir.

[@Euph0rigenic]

I was just about to say he gave us so much information! I love it!

[@TheHouheightskid]

He has a cookbook coming out this week too. Look for it on Amazon! Artisan Bryan New World Sourdough.

[@delatroy]

He’s a natural teacher 👌

[@bstreetbistro]

I spend many (enjoyable) hours on KZbin learning how to make dough, bread, pizza. And what I really like is that the different videos are not only different -- they sometimes contradict each other when it comes to subtleties of the preferred techniques and tricks. And what this means is that the end products differ. This is so fascinating, because they all come out good and often great. I gained so much from this video. I always seem to learn something new. The presenter here shaped the dough balls in a way that seemed to be poetry in motion, a finger ballet. Overall, excellent in all aspects, and one more video to add to my "library" and to review at some point. Thank you to Bryan Ford who does a top notch job speaking and illustrating and putting life into the process, to the studio team, and to everyone at Ooni for a helpful video.

[@Oonihq]

Thank you so much for your great feedback! All pizza is great and we love the little tweaks that each chef makes when they bake. The most important thing is that you have an awesome oven to cook in, just like Ooni ;)

[@CNile-se9xw]

I totally agree with Softwine Market about Bryan & the team's presentation. I enjoyed every second of it. His love of what he does is beautifully portrayed through his unrushed, soothing voice, & all the remarkable detail. What holds him above all others is the gentle way that he communicates with the dough & how he nurtures it through the whole process. Please accept a big man-hung from this ol' Aussie. Best wishes to you & those you love.

[@tiduxo4835]

I loved the didactic and the way he shows every single important aspect of the process (specially on how to know when your dough has done with kneading). Thank you very much!

[@Oonihq]

Hey Leonardo! Thank you so much for your comment :) I'm glad you found the video helpful - here at HQ we're all a bit obsessed with sourdough at the moment so I hope you love it as much as we do! >GR

[@veganaoeltsch]

Sehr tolle Idee mit dem kleinen Anteil Vollkornmehl. Das werde ich mal versuchen. Vielen Dank für die tolle Präsentation mit angenehmem Ton und sympathischem Moderator. Ich lasse ein Abbo da

[@matthiasg.222]

thank you so much for this video! I ve studied hours of pizzaiolo recipes but noone ever explained it that detailed and good!

[@IconcentrationI]

Great recipe! Professional dough explained in easy terms. It's also on the healthier side.

[@Oonihq]

Thank you so much for the positive feedback 😊. We're all a wee bit sourdough obsessed at the moment and for good, delicious reasons 😉🍕 >GR

[@Ahglock]

The shaping he showed a little after the 15 minute mark was more informative than any other source I've seen or read.

[@MichelleMurray-fn4bg]

Great video, thank you so much. At what point could you freeze your dough..? Thank you 🙏

[@joepugh6476]

2 days after the fridge is the sweet spot i think. 1 minimum 2 most. I have done 3 thats too much. The texture changes more than flavor to me. Crust is a personal preference everybody is different.

[@MichelleMurray-fn4bg]

@ thank you. I love my teenage boys. Just grab dough from the the freezer and make the pizzas on the barbecue when they feel like it. They have even begun to make their own dough at times… skills for life!✌🏼

[@Oonihq]

We like to freeze it after the first rise and the dough has been balled up! 😉 We have more tips on this here: support.ooni.com/en_us/how-should-i-freeze-and-defrost-my-pizza-dough-SJJF9ROfj - enjoy! 🍕🔥

[@michapiotrowski8498]

I just got a Ooni Fyra, and even though an experienced baker I only came for a sourdough pizza recipe, I'm leaving with so much more, thank you so much Brian, and Ooni!

[@gwyndyr32]

excellent video. The kneading details and visuals were very helpful.

[@Oonihq]

Thanks for the great feedback, we're delighted to hear that the video has helped! 💛

[@michelewilliams9129]

This was exactly what I was looking for. We love our Ooni and I wanted to use fresh milled flour and sourdough for the crust. Thank you for this great informative video.

[@Oonihq]

We're glad the video helped! 💛

[@emeteriorodrigues9744]

Thank-you you explained so well.very informative.God bless

[@mimitrull3740]

Excellent video on using sourdough! It's delivered at a good pace, and easy to follow. The whole wheat and 24 hour bulk fermentation really make this crust delicious.

[@cookingconfessions]

It was a 3 hour bulk fermentation ;)

[@tomaszaremba433]

One of the best tutorials. Thanks.

[@janicehoward5915]

Very well done Bryan. Great instructor!

[@starr2445]

2:48 Here’s what you need.

[@sxd-215]

Would add to play it back at 1.5x speed

[@SuperDodoe]

that was the longest and boring-est video on pizza making.

[@conexant51]

There's nice to have and there's need to have. I NEED this oven, NOW!

[@alge3399]

Best video I have seen step by step, thank you. I use the same recipie but have never added whole grain flour into the mix. Will try yours next with a 72 hour fermentation. Awesome looking pizza and great instructor! Gratzi.

[@Oonihq]

Glad you enjoyed it! >kb

[@jeanetteheydn1467]

Really helpful and explained without being over technical.

[@joemarks8417]

Don’t add too much flour! A sticky dough is hard to work, use a bench scraper if you have to...the wetter the better...

[@MarkPeters]

Good stuff! Thanks for this I wanted to add a sourdough pizza to my lineup

[@cutthecrapful]

One of the most informative videos I have watched. Great job!

[@VinegarAndSaltedFries]

This is seriously amazing. Great video

[@kevinkelly3880]

Great instruction!!! I'm just starting my sourdough pizza journey, and this was very helpful - thanks Ooni, and Bryan!!

[@Oonihq]

Happy to know it was helpful! 🤩🍕

[@jonathandoelander6130]

I accuse this man of having bacteria under us wedding ring *and mixing said bacteria* into the dough!!!!

[@Bigheadedwon]

Just got an Ooni Koda a few weeks ago, I gotta go get a Sourdough starter going so I can try this recipe next week.

[@michellejarvis6566]

Thank you Bryan for a thorough explanation. Could I possibly make a double batch and freeze some of the dough or keep it in the fridge to use another day?

[@Oonihq]

You sure can! We recommend freezing the dough after its first rise and it's been balled up 🍕!

[@Nengaro]

Excellent video, really inspired me to make my own. Thanks!

[@katiemoore248]

Thanks! Great video! Can you please advise if it is possible to cook this pizza in a cast iron skillet instead? And if so, should I cook it on the stove top first or straight into the oven?

[@yolooooooooooooooooo]

Nice one Bryan... Italian approved

[@jaeungchoi5748]

I can see that he loves what he is doing, also how he handle the dough is just beautiful.

[@hinakhalid9090]

Did he put all the 11 in to the final mix?

[@sawduster121212]

@@hinakhalid9090 200g

[@pufarinu]

best sourdough pizza video I've seen until now! Well done!

[@JS-cu5ec]

Amazing, especially the dough making.

[@gayle-aka-ideaswoman]

I have been following Bryan for a couple of years on Instagram. Today I bought a Koda!

[@artisanbryanford]

right on!

[@silviamagda]

You explain everything so well!

[@jimoleary2760]

I love watching this video, everything is clear and well explained and I have tired it myself and it tasted amazing. Im waiting for delivery of my Ooni Koda 16 so the few months long delivery time will make me very impatient.

[@NoodleEnd]

Oh wow this video packs as much information as the pizza packs flavor well done! 💥💥🔥🔥 thank you so much !

[@neilingle1168]

Great video. Very clearly put together and most of what he did and said was correct. However please do t use all that flour during the mixing process and shaping, you don’t need it and this obviously changes the recipe as that amount can change depending on the person doing it. Just use a bakery scraper.

[@ronmsharonm2708]

great video. It seems like the hydration level is high for a high temperature oven??

[@Oonihq]

High hydration dough often works great at super high temperatures! Find a balance which works best for you and your sourdough. Hydration percentages which work well in an Ooni can vary between 60-70% and higher, depending on how you like your pizza!

[@JoyPhone-s7w]

Could you please tell me when you can put the left over dough balls in the freezer thanks

[@Oonihq]

Hey there! You should freeze your dough right after you ball it. 🙂

[@stuart29875]

Great video and very informative 👍

[@kimchianthony]

Thanks for the clear explanation! I'm going to take this process and do ALL whole grain sourdough pizza crust. Wish me luck. It make take longer to ferment is my guess...got any advice?

[@Oonihq]

Share with us how it goes! Whole wheat flour will ferment faster than a white flour. Whole wheat will have more nutrients for the yeast to snack on! We recommend keeping an eye on it to prevent an over proof. We hope this helps 💛

[@cami5054]

how much height for the levain rise ? what size jar do you use ? if you use a stand mixer how long do you knead it ?

[@Oonihq]

If you're using a stand mixer, you will want to knead your dough on its lowest setting for 10-15 minutes, or until you've developed a strong gluten structure. We love using a tall mason jar like this one for our levain mix: amzn.to/3MVAKXg You can expect your mix to double in size in about four hours (varies depending on temperature of kitchen/cooking setting). 🍕

[@carlynfry]

VERY helpful video- thank you!!

[@Oonihq]

We are delighted that you think so! :)

[@cookiescrumbs1]

Really great video. Very helpful. I found my dough was really sticky. I had to add more flour whilst kneading. I didn’t use any brown flour in the recipe. Would this be the issue?

[@Oonihq]

Wholewheat flour absorbs more water, which does make dough less sticky. If using only 00 flour you find dough too sticky, it's ok to add more flour while kneading.

[@cookiescrumbs1]

Thanks :)

[@CC-lv1ox]

Nice video. Suggestion....to avoid a blow up with the sourdough levin, please undo the jar lid and band so the levin can rise and not be under pressure to blow the lid off the jar.

[@Oonihq]

Thanks for the tip! 😎

[@sashas1912]

great video guide, thanks guys

[@kimballwiggins3976]

This man is a keeper

[@randyallen2771]

Great video! tremendous amount of information.

[@Oonihq]

Thanks Randy! >kb

[@ppaulsen]

thanks for the great instruction!! so its fine to use these ovens indoor? because i think i read, that its only for outdoor use?

[@Oonihq]

Hey there! We're happy to know that the video helped you out :) As for your question - all of our ovens are certified for outdoor use only. We apologise if this isn't the most welcome news, but this is purely for safety reasons!

[@DeeBeeStudioSabah]

Hi how do you calculate your hydration with the sourdough?

[@Oonihq]

Hello! We have a great article here explaining dough hydration: ooni.com/blogs/ooni-insights/pizza-dough-hydration-explained You also may find this video on baker's math helpful: kzbin.info/www/bejne/e5akoaNuoaaafqM If you have further questions, email us at [e-mail] and we'll be happy to help! 😊🍕

[@sumkndufwondrfulmontana1352]

Wonderful! Thank you!

[@jimoray3]

Great content

[@j-fquevillon8134]

Great tutorial there! Really well explained, great job! Was just wondering, could you freeze half of the dough ball at shaping step for later on? Once frozen are they still giving great results? Thank you very much :)

[@Oonihq]

It is totally fine to prep your dough balls and then pop them in the freezer for a later date! 🙌 Always make sure you take them out in time - it is super important to use room temperature dough balls when prepping the perfect pizza! 😊 >JM

[@kevinkelly3880]

Comment from an amateur here - due to the work involved, I make 10 dough balls at a time, and usually bake off 2-3 right away, then individually bag the remainders and freeze. When needed, I let them thaw in the refrigerator, then take them out and let them puff a bit at room temp before forming. The result is about 90% the quality of doing it straightaway.

[@j-fquevillon8134]

Kevin Kelly thanks for the input :) will definitely do a good batch like that of they work well!

[@kevinkelly3880]

@@j-fquevillon8134 - so cool - I looked at your profile, and your music - my son is in a prog metal band out of Knoxville, TN, just starting up - I'm going to forward him some of your stuff - looks like the kind of thing he would like! Small world, right?

[@j-fquevillon8134]

Kevin Kelly haha Yeap indeed! Great food and great music that’s what matters :) tell him to look at our Facebook page “Eon Collide” pretty sure he is going to love it. Cheers

[@thecrom777]

holy shit brian good for you man. i bought a fyra for christmas and saw this recipe and had no idea you did this.

[@MikelangeloYoutube]

Gave a lot of good info

[@m3bbas139]

Hello Bryan I just bought an ooni pro because of you great job as always. I was wondering what do you think of the window Payne test with pizza dough my dough is not quite passing it

[@raymondgimay4642]

Can I use this recipe to bake in an electric home oven too? Thanking you

[@Oonihq]

Yeah of course! This will be delicious in any oven but even better in Ooni :) >gr

[@robspecht9550]

Nah, you’d wanna make sure to add tootsie rolls to the dough for use in a home oven.

[@markhamrick6554]

Very well done. I feel like I'm truly starting from scratch. I'm a good cook, but have very limited experience as a baker. But we all have to start somewhere. My family purchased a n Ooni oven. So, I'm looking forward to using it.

[@Oonihq]

Thanks Mark!🍕❤️ Welcome to the Ooni family!

[@findesmar]

Had a hard time during the bulk ferment step on the counter, it barely rose at all, just flattened out. Any tips?

[@Oonihq]

Uh oh! Sound like there might be an issue with your yeast! If you need more help you can reach out to our support team at support.ooni.com 🙂

[@paulrhodesquinn]

Thanks so much for the excellent tutorial!

[@CanisLatransMedia]

Hiya. Is it ok to keep the dough for cold fermentation in the fridge for longer than 24h like some people recommending with classic pizza dough? Thank you for this amazing video!

[@Oonihq]

You certainly can! Experiment to see what results you like the best with your own sourdough 🍕 A longer prove might be a little more challenging to work with, but some find even better flavour and more air in the crust - see how it goes!

[@eirik5568]

Very well explained 👌

[@sabrinawilson9815]

Great video and instruction Chef!! Where can I buy sourdough starter?

[@Oonihq]

You can often ask a local bakery to have some of theirs, or you can also start one from scratch.To make a sourdough starter, all you need is flour and water. Here are our top tips on how to make and maintain a starter: ooni.com/blogs/recipes/how-to-make-and-maintain-a-sourdough-starter

[@scottesposito1062]

First - awesome video tutorial. I have a starter for quite a few weeks that I have been feeding with pizza flour (not 00). I used that starter along with caputo 00 and KA whole wheat to make my levain. Was very active and more than doubled as expected. I used the 200g of that along with rest of ingredients and only difference in instructions was mine stayed in fridge for 48!hours. That’s said I liked the way it stretched and everything but cooked kinda “flat” and per my wife was “rubbery “. I wouldn’t say rubbery but far from crisp on the bottom. Is that the expected consistency or did I mess something up. Stone was 750°ish. And another at maybe 800°.

[@travelswithdebbierandy]

Excellent

[@Oonihq]

Thank you!

[@davidconway2736]

Great video Bryan

[@benjaminpeternorris]

Great video. I wonder if there is a difference in doing a longer bulk ferment (ie 24 hrs) in the fridge then a shorter prove with the dough balls at room temperature (ie 3 hrs). I normally do it this way round with regular pizza dough, so assume it would work with sourdough pizza dough too. The main reason is - I find it easy to find space in the fridge for the bulk ferment, than I do to find space for the dough balls in a proving tray.

[@Oonihq]

Hey Ben! There is no right or wrong way, both should give similar results. We recommend doing what works best for you. Although cold-proofing for a longer bulk ferment arguably helps the dough to develop a complex structure within the crusts!

[@benjaminpeternorris]

@@Oonihq Great thanks!

[@nigelseymour4881]

You are awesome. Thankyou so much. That was fantastic.

[@Oonihq]

Hello Nigel 🍕 Thanks for your lovely feedback ❤️

[@elbishuki]

Nice job!! I will try this.

[@Jason-yg9fe]

Hi just wanted to ask can I bulk ferment in fridge for upto 72hrs?

[@kristiantapaninaho9776]

Definitely! Just scale back the starter a little bit and make sure it's in an air tight-ish container to prevent a skin from forming.

[@Jason-yg9fe]

@@kristiantapaninaho9776 thanks for the tip just wondering how much starter should I scale back? I was going to put 200 grams of starter in

[@Jason-yg9fe]

Ill scale it back to 150g of starter but please let me know if you think I should use any more or less if I am wrong. Just realised who you were and wanted to tell you I love your products at ooni. I purchased the pro and absolutely love it! From Melbourne australia

[@XISTH]

Great recipe and lesson but isn’t it hazardous using an Ooni oven or equivalent indoors? That’s what it says on their website.

[@Oonihq]

Hey! This is filmed in our HQ warehouse which has industrial ventilation. Ooni Pizza Ovens certified for outdoor use only.

[@katecrawford3029]

Do I need to cold prove the dough, or could I do it at room temperature for a shorter period?

[@Oonihq]

You don't need to cold prove! Download our App for full instructions and versatility for your dough :)

[@genemontano432]

What is name of plastic proofed and who sells them Thx

[@davok73]

Great tutorial .. put your starter in the fridge and feed once a day if u are busy .. peace :)

[@fawazhajhamad]

Is thebtaste differs when i am using instant yeast.. Do you advice using the natural yeast?!!! Will i see the result like the biga recepie?!

[@Oonihq]

Hello 🍕This comes down to personal preference. Experiment! Here the Biga recipe: ooni.com/blogs/recipes/100-biga

[@mssavedin92]

great video, thanks. I am using your recipe and technique. I have a pizza stone in the oven...i will ensure its hot hot before placing pizza in there. Generally speaking...how long does your take in the Ooni at 500 degrees?

[@Oonihq]

Thanks!! Around 15 mins! 🍕❤️

[@mssavedin92]

@@Oonihq ...Had one lastnight. it was absolutely fantastic!!! .only one problem...the pizza stone under it, split in the oven ..weird. I have no idea why. cheers

[@Oonihq]

Get in touch with our Customer Support Team and they will be able to support you support.ooni.com/support/home ❤️🍕

[@rickh1634]

Easily the best pizza dough recipe I’ve seen - and that’s from a long-term Roccboxer

[@gwizz973]

Very nice

[@pastorp93]

Awesome job, I have a question ¿ what temperature do you bake the pizza ? Thanks

[@Oonihq]

Anywhere from 400˚C (752˚F) and upwards is great for Neapolitan pizza and that's why you need an Ooni oven :)

[@Barnysmith75]

Fantastic video guys. I have a question. I would like to use sourdough for my pizza business but not sure how to scale up the amounts. Are there bakers percentages for a sourdough pizza recipe? Thanks

[@Oonihq]

Hey Barny! Thanks for checking out our video 🍕🔥 Our awesome sourdough recipe makes four 14" pizzas. Simply scale this recipe up to suit your restaurant needs 😉. You can find the full recipe here: uk.ooni.com/blogs/recipes/sourdough-pizza-dough?_pos=2&_sid=8b128eb5f&_ss=r Happy ooni-ing! >GR

[@sonamomusic]

complimenti! gran bella pizza

[@jacquelined.1611]

I appreciate you saying that it’s ok to use our mixers! I have bad wrists. And that it shouldn’t be so sticky’s. How long would you say to knead by mixer? Great info! Thank you!

[@Oonihq]

Hello Jacqueline 🍕 you're welcome ❤️ To answer your question, you can knead the dough using a stand mixer - mix the dough on low speed for 10-15 minutes, then at a higher speed for 5-10 minutes. For more info, read the full recipe here: ooni.com/blogs/recipes/sourdough-pizza-dough . Hope this helps 🤩🍕

[@billbleham3267]

Can you just use all 00 flour and nix the whole grain for this recipe to work?

[@barbarafarthing9786]

That is my question too!@@billbleham3267

[@bryansportel5232]

Can you freeze some of The dough

[@Oonihq]

Sure! Here's our great article you can look at: support.ooni.com/en_us/how-should-i-freeze-and-defrost-my-pizza-dough-SJJF9ROfj Hopefully this helps! 😊

[@BigBawstv]

is it normal for my levian to already be thick? After mixing all of the ingredients, I had a hard tome stirring all of the flower in my jar.

[@Oonihq]

It is quite common for your levain mixture to be a little thick initially. However, as your levain matures and is incorporated into your final mixture, you should have an easier time working with your sourdough. If this isn't the case, we'd suggest checking out our Ooni Community pages, which is where our Community Members share their personal experiences, favourite recipes, and much more! If this interests you, please find our Community pages below: Ooni Community Facebook page: facebook.com/groups/oonicommunity Ooni Community page: community.ooni.com/feed

[@Page001B]

Could I ask: I see a lot of the recipes having us decide the dough before retarding it in the fridge. Is it better to do that over keeping the dough whole and dividing out of the fridge and letting it sit for two hours...?

[@paulholborn3858]

Great intro Bryan, thanks

[@thomascullinane3043]

If you are short for time, is the 24 hour cold fermentation necessary? Can you substitute for say, 12 hours in the fridge and a extended time at room temp before the oven? Thanks

[@kristiantapaninaho9776]

Thomas Cullinane Hey Thomas, I usually do a 24 hour warm proof for my sourdough but it could be sped up by increasing the amount of started used and proofing in a warmer space.

[@pokegaiyui]

Curious, if i did my math right...levain mix recipe has 250g total and you used 200g. What do you do with the remaining 50g?

[@Oonihq]

Our mistake! You will want to add the total 250g levain to your final mix. 🙌

[@cbovet1]

This pizza dough has a much lower hydration than I usually use for my pizza dough. I'll have to try the recipe outlined here and see if I get better results.

[@Oonihq]

Hey Colin! Be sure to let us know how you get on! We also have our brand new Ooni App with all of our videos, resources and delicious recipes 🍕🔥 >JM

[@SirFranzelot]

the hydration actually isn't that low, dont forget the levain has 100%. So hydration is 420g water (320+100 from levain) to 600 g flour (500+100 from levain), which gives you 68.3% hydration

[@nixodian]

Need to proof or rest dough if no yeast, just yoghurt and self raising flour?

[@Oonihq]

Hello Nixon 🍕 Please check the full recipe here ooni.com/blogs/recipes/sourdough-pizza-dough & this super useful sourdough guide ooni.com/blogs/ooni-insights/the-ultimate-sourdough-guide Hope this helps 🍕👨‍🍳❤️

[@josejhernandez5445]

Can I leave the Levain over night at room temperature?

[@Oonihq]

Great question! For best results, we recommend following the process in our recipe: ooni.com/blogs/recipes/sourdough-pizza-dough 😉.
If the levain is fed and left out for too long, then it will eventually go beyond its peak and will start to collapse and break down, and it won’t be as an active starter. If it goes beyond this point, you’ll need to re-feed and repeat to get it nice and active again. You could put it in the fridge which will slow down its activity but it will still continue to ferment, just slowly. We hope this helps!

[@b.l.golden3100]

Thank you and keep the recipes using whole grains coming! Love it.

[@kr0nakai]

after I make the balls can I put them in the freezer?

[@Oonihq]

Absolutely! We'd recommend freezing in either a ziplock bag, or an airtight container :)

[@fredichon]

Ok this guy knows his stuff! 👍🏻 But how do you get your mature starter??? I am willing to give that method a try although I seem to get pretty much identical results with my 48-hour direct dough... (Proportions 1750/1000/45/3 - 3 hour bulk ferment at RT, then ball, then refrigerate) Great video overall. 3 tiny things about the video though : - A neapolitan pizza isn’t that small! You need to do a final stretch on the peel. If I had a Ooni Pro instead of my 2S, I’d make massive ones. - By the way this pizza is too crunchy to be called neapolitan, the tip needs to slouch a little. - You might wanna check Vito Iacopelli’s method for balling and stretching : his channel is a goldmine!

[@NoodleEnd]

fredichon love Vito’s channel! He’s a guru :)

[@xPrestigiousMusic]

@The Clintidote where do you get your Ischia culture? I've been searching for some

[@designereats3661]

Perfect pizza. How old was that levain?

[@Oonihq]

Hello 🍕Here you can find all you need to know about sourdough pizza ooni.com/blogs/recipes/sourdough-pizza-dough ❤️🍕 F.

[@walterbilgram9235]

I am in the middle of making the pizza dough and noticed this recipe makes 250 gram of the Levain mix; it appears all was used in the video but the recipe calls for only 200 grams (text in the video) I followed the text and used 200g....am i in trouble?

[@cookingconfessions]

Are you using an ooni oven INDOORS??? Is that possible?

[@Oonihq]

Hi there, Peter! All of our Ooni ovens are certified exclusively for outdoor use in a well-ventilated area. We recommend a minimum clearance of 1 metre around the rear and sides of the oven and a minimum 3 metre clearance at the front and above our ovens. We apologise for any confusion this may have caused! This video was filmed in our very own commercial kitchen, which has professional ventilation systems. However, we will always recommend cooking outdoors. Please reach out to us at support.ooni.com if you have any other questions. We're happy to provide our Ooni expertise. 🍕

[@harperrob]

This was a really informative and helpful video. One thing I didn't pick up was how large were the pizzas? Were they 12"?

[@Oonihq]

Yes, these pizzas were 12" but our Ooni Pro oven can bake up to 16" pizzas! Hope this helps. ☺️

[@harperrob]

@@Oonihq Yes it does help, thanks. Just wanting to know the right quantities of dough for my 12" oven that arrived yesterday! Haven't been through all the info yet, but hoping to use it at the weekend. :)

[@Oonihq]

Enjoy! Let us know how you get on. Welcome to the Ooni Community! 🍕

[@donnadavid6123]

We have used this recipe consistently for awesome dough! One question...can the dough over-proof in the bulk fermentation stage? We have a colder kitchen (winter weather) and it always needs more time to ferment than the suggested time--and sometimes I get back to it and it's huge! It seems fine when I dump it out to divide though, perhaps a bit more sticky...results are still perfect. Just curious. Thanks!!

[@eazypeazy6650]

the best way to keep a strong sourdough is create a mother sourdough and when its strong enough make dough with it and then take a bit from the dough 25 to 50grams and put it in the fridge... it stores for about 14 days safely and when u need it u just feed it and let it rest in a warm but not hot place over night.

[@donnadavid6123]

weir do thanks, but my comment is geared to bulk fermentation stage at 12:24 into video! (My base "mother" sourdough starter is so strong & thriving I named it Bamm Bamm!) I just made my levain for this week's dough batch and will keep a closer eye on it so that the next phase of bulk fermentation later today doesn't quadruple in size 😉

[@gregpynn]

I'm in a cold climate. I put it in the oven with the light on for bulk fermenting.

[@Pekkelsson]

Just curious, what is the reason for 40% starter? That seems quite a lot.