THE BEST METHOD FOR OVERNIGHT PIZZA DOUGH + Ooni Koda 16 Demo

[@KitchenCraftFood]

Hey guys, apologies for the rather crude color grading on this video. I was battling some severely over-exposed footage and did the best that I could to repair it without re-shooting. There's too much great information here not to post it. Hope you enjoy it!

[@danielbarker7883]

Looks great! What hydration would this be considered?

[@matthewkent8508]

If you make this dough can you freeze it? If so what is the best way?

[@KitchenCraftFood]

@@matthewkent8508 Yep, you can do that. Just freeze it after the dough is portioned and placed into individual containers. To thaw, transfer it to the fridge the night before, then pull it a few hours before baking.

[@matthewkent8508]

@@KitchenCraftFood thank you so I can freeze it in the containers

[@jwgreg]

Love it. Where did you buy those individual containers for the dough?

[@omatullo]

This recipe is so good I have to leave a second comment. I hosted a pizza party last night with over 35 family members in attendance. I made 20 dough balls with this recipe and it was more than enough. Throughout the night everyone kept raving about the dough and how flavorful it was. Thanks again KC for sharing I felt like a true pizza artisan last night.

[@KitchenCraftFood]

Success! That's so awesome. Happy to share!

[@JeffreyKruse]

Omatullo - did you just make one big batch of dough or individual batches? If one big batch of dough did you just quadruple the recipe?

[@KitchenCraftFood]

@@JeffreyKruse I’d recommend doubling this recipe and making two batches. A quadruple batch might be difficult to handle. Or make four single batches depending on how big of a bowl you have.

[@omatullo]

@@JeffreyKruse I didn't have a bowl big enough to quadruple the recipe but doubled it and made 8 dough balls per batch. Worked great.

[@Madamcynful]

Am doing same w 20 balls. What was your overall recipe (x5) and what time did u cook up? I’m worried that for a 7.30 cook I’ll need to make dough at 1am. Wondering what time you cooked and if one can leave it for longer to proof?

[@GallowayKelly]

Awesome dough texture, flavour and tutorial! As another commenter said, baking these on a baking steel (or stone) in a conventional oven (at 550 F) still gives excellent results. 4 minutes total are all mine take although I sometimes do a 2 minute "blind bake" of just the crust and sauce first, before putting the cheese and the rest of the ingredients on. Helps ensure the pie won't be too wet in the middle. I typed out the steps for myself for easy reference, so thought i would share in case it was helpful to others (see below). I find the planning and scheduling for this a bit challenging, especially during the week when I'm away all day at the office. So I start my Biga early in the morning, and then freeze the almost finished dough balls in the evening before I go to bed. Then on a day I want Pizza through the week, all I have to do is take the frozen dough balls out of the freezer first thing in the morning. 8 hours is a perfect amount of time for them to thaw, warm up to room temperature, and then continue with the final rise for 2-3 hours. Freezing doesn't hurt them at all, and it's super convenient for pizza any day of the week! Here's my summary: --------------------- Biga, room temperature ferment. Makes 4, 290gram dough balls (medium pizzas). Can double recipe if desired. 1. Add to large bowl, 228grams warm (100F) water, 1/8th teaspoon dry active yeast (mix to dissolve yeast) and 352grams 00 flour (unbleached all-purpose flour will still work if you don't have 00). 2. Mix with fork until dough gets "shaggy", then use hands to press, squeeze dough together in the bowl until it's all combined (takes ~1min). 3. Cover and ferment at room temperature for ~12 hours or until doubled in size. 4. Add 222grams room temperature water, 18grams fine sea salt (stir to dissolve) and 340grams flour. 5. Squeeze, pinch, press everything together with your hands until it's combined and nice and homogeneous. Takes ~5min. 6. Cover dough, let rest ~20min in bowl to hydrate completely (so flour can absorb the water). 7. Fold/knead dough on a lightly floured surface for ~2-3min until you have a smooth ball. 8. Place dough back in a lightly (olive) oiled bowl, oil top, cover, and let ferment at room temperature for ~2 hours. 9. Dump onto floured surface. Portion/cut dough (~290grams each) and shape into individual, smooth, dough balls. 10. Place balls either on a floured sheet, oil tops and cover with plastic wrap, or place in individual oiled, covered containers. 11. Let covered balls rest/rise for 2 to 3 hours. 12. Time to make and bake Pizzas! Stretch out balls one at a time to form pies. **My tips: Alternatively, after step 10, you can quickly freeze the dough balls in individual covered containers or on a sheet, oil tops and cover with plastic wrap. Transfer balls to sealed zip bags once frozen for easier storage. They will be good for at least 3 months! On pizza-making day, take dough balls out of freezer in the morning, or at least 6 to 8 hours before you want to eat pizza. This will allow enough time for them to thaw, warm up, and go through the final rise in step 11.** Recommend coarser grind semolina flour rather than 00 flour for the final shaping and flouring your pizza peel.

[@71carlothunderbay]

Out of all of the pizza dough recipes on you tube (and I have tried them all) this is the most perfectly organized, thorough fool proof method. It tastes just as good or even better then the 24 hour fermentation (room temp and cold). It also easier to handle the dough at the end as well. Thank you.

[@KitchenCraftFood]

You are so welcome! I appreciate the feedback. Thanks!

[@ChristianJosephs]

I just tried that double fermentation one and failed miserably. This one I will try next it looks just easier and I like the doable steps rolling out the Pizza :D. This tutorial looks just human-being without having made 100000 pizzas already and then showing it on KZbin.

[@sidesw1pe]

"fool proof", not "full proof".

[@billnicesun3613]

Thanks to you and your comment , I have successfully done my first pizza dough following this recipe!

[@shirleymriley5000]

😊

[@josephf90]

The most concise, practical and useful pizza Dough recipe on KZbin

[@danielclahane966]

Hey Tim, I used this method to make four pizzas yesterday. I altered the amounts a little as I like to use a 325gr dough ball to make a 14" pizza (I like conotto style crust). I was also able to leave the dough in the final rest stage for much longer (7 hours) before making my first pizza. It rose beautifully without overproofing, I suspect because I live in western Canada where the climate is cooler and humidity quite low. Anyway, the crust was amazing! Beautiful bubbles, awesome browing/spotting, and perfect outer crunch and inner airy soft texture. I actually found the texture to be better than the 3 day cold fermentation dough I normally make. I will say though that I do prefer (ever so slightly) the tangy flavor of a cold fermentation and will continue to use it, but certainly not as often. This method is perfect for family night pizza and saves my fridge space for what's really important...beer.

[@1GDR]

Try best of bothworlds. I maintain a sourdough starter for bread. When I'm following this recipe and I think it is the best, I add 5grams of sourdough starter per pizza at the 2nd flour mix stage. I have found this to be actually better than a cold ferment. So shorter time, don't need to use the fridge and same if not better results

[@DAWanamaker]

@@1GDR Quick question. You add 5 grams of sourdough starter per pizza (so for what will ultimately become 4 dough balls in this recipe, you're adding 20 grams, yes?) in the second stage and that's after prefermenting the biga with the dry yeast? Sounds like overkill, but your results have obviously been great, so I may try that and see how it goes.

[@1GDR]

@DAWanamaker Hi that's correct. I basically use about 0.1 gram of dried active instant yeast per pizza for first ferment then next day when adding remaining mixture add about 5 grams of active sourdough starter per pizza. The starter is being used to add a bit more flavour rather than the rise although I'm sure it does add to the bubbles and lightness. Let me know how it goes!

[@Marco-bh9im]

Nice stuff! Just one tip if I may - when you rotate the pizza make sure you always place it in the exact spot as that area of the stone is cooler because the pizza was covering it. Anything outside that diameter is hotter. So if you go off center to the left or right when you replace the pizza you will inevitably burn some of the base. And with air bubbles - if when sometimes they get too thin and big just pop them and you'll get the leopard spot as opposed to a hollow charred ring.

[@sailahamppula8262]

New to owning Ooni, but already tried a lot of different doughs and never totally satisfied. Now my search is finally over, so I'm eternally thankful to you for this amazing dough recipe!

[@edwardengland7559]

Not enough people have reviewed this after tasting. I loved it. Found it a bit hard to make into a good shape but i'm a beginner but the taste was fantastic!!!

[@josephcarabetta1494]

As a Neapolitan living in Australia I have found your recipe works BEST for me. The only thing that I would add is Pavarotti singing O Sole Mio in the background and you have transported me back to Via Toledo with the view of the bay in the background Grazie Molto

[@saurabhchougule9483]

This channel is my best find yet on KZbin, his recipes are perfect !

[@KitchenCraftFood]

Wow, thank you so much!

[@saurabhchougule9483]

@@KitchenCraftFood you earned it bro, hoping to see many more videos from you !

[@davetucci338]

I watch a lot of videos on KZbin and hardly ever comment. I bought a Koda 16 back in March before there were many videos and taught myself through trial and error how to use it best. It’s uncanny how almost identically I do things like this guy does in the video. This is exactly the best way to use the Koda 16. I had to stop to comment and note a really good job done here for people to maybe skip some errors in the process and get the idea straight away.

[@michaelrancourt3983]

Thanks for sharing this recipe! I used this dough for dinner tonight in my Ooni 16 and it was so great, amazing flavour! I like a cold ferment as well but space is limited in the fridge. The work flow and timing for this dough is perfect! I enjoy your channel. Keep up the great work 👍

[@KitchenCraftFood]

That's awesome. So glad you enjoyed the recipe. Fridge space is always a challenge for me as well. It's like a game of Tetris so it's nice to have an option when you don't feel like dealing with it. Also, I kind of like the flavor profile of this room temp dough as opposed to cold fermented stuff.

[@samwdavis]

If you are using a special oven just to make great pizza at home, you're doing it wrong. Try out a pizza steel in your home oven and then grieve over the money you spent on a special oven.

[@eddie_1878]

Made this recipe multiple times now and it always comes out great! Great taste, rise, texture and colour. Can honestly say it rivals any restaurant pizza I’ve had. I use a stand mixer so making the dough couldn’t be simpler. The biga makes all the difference.

[@cinmchaffie2922]

I was just about to ask can you use stand mixer ?

[@ouremporium]

Just made this tonight! First time using my ooni and first time making this dough! Absolute perfection! Your instructions and guide made it so so easy! And the crust was soft but chewy.....pure restaurant quality! Thank you chef!

[@KitchenCraftFood]

Help to help and congrats on a successful first bake. Many struggle the at first.

[@danicasun7707]

I've tried tried several pizza dough recipes from sourdough pizza to levains, experimenting with different flours, different hydration ratios and the list goes on. I must say, this has turned out to be the best pizza dough recipe. Thank you for sharing!

[@KitchenCraftFood]

Happy to. Thanks for the feedback!

[@goattactics]

Thank you. I was looking for an overnight preferment recipe without refrigeration. This is perfect

[@KitchenCraftFood]

You are so welcome!

[@markodevivo]

So you leave biga overnight on a room temperature?

[@goattactics]

@@markodevivo yes, the biga ferments at room temperature

[@Nclght]

Agreed!

[@cpanchal2002]

What is the longest you can leave biga for fermentation? 12 hours? 24, 48? Pros/cons for longer fermentation? Also, making sure the biga and rest of the ingredients can be added to stand mixer to make the dough. If so, how long do you recommend mixing? Sorry for the 1000 questions lol

[@sametask8975]

Thank you thank you thank you very much... I got a koda 12 as a gift from my friend but know nothing about making doug.. watched many videos then found you.. bingo...it is the best so far ... finally cooked my first pizza and it was excellent for first :) greetings from turkey..take care ;)

[@mattgofton8078]

Cracking recipie buddy, I used it and it works nicely with some good puff on the crust. One thing I did notice though 440 Celsius on the pizza stone is way too high for baking pizza's, you'll end up with a burnt bottom and not cooked enough on top. I noticed the Margarita looked like it had a black carbon bottom on the crust. I've always used the advice of cooking between 300-350 C on the stone. Love the mushroom pizza though Im going to try that one

[@TheBlakerunner]

Thanks! for the excellent video. I do have a quick question, though... What if the timing doesn't quite work out to bake time? What would you recommend for refrigeration of the dough balls. Big 4th of July pizza party coming up, and I am trying to plan.. Thanks

[@ethanshrum9933]

Did you try this? Trying tonight

[@acuhealer62]

The mushroom pizza was amazing! Made it yesterday for some family members in my Ooni Pro. Everyone raved!. Thanks.

[@KitchenCraftFood]

That's awesome. Glad you and the fam liked it!!

[@Soifdesang9]

If you want to upgrade that mushroom pizza, garnish with some torn fresh basil or rosemary for color, and drizzle with truffle oil and a little grated Pecorino al Tartufo. Nobody will every call it "JUST" a mushroom pie again!!

[@chef4oh1]

Great instructions and to the point without the boring yapping. Loved the room temp fermentation instead of 36, 48 or 72 hr. cold in the frig great to have the pizza the next day for lunch or dinner. The family and I thank you. It will be my way for now on.

[@_axish]

You'r the one gonna eat the pizza not me! Best! Straight forward! Perfect! 😘 Looks straight from Napels 😍

[@KitchenCraftFood]

No messing around on this channel. I tell it like it is! Thanks for watching!

[@malghawazi]

I just bought a pizza oven and ordered double zero flour. I cannot wait till I get back home from my business trip in 2 days to try my first pizza ever. Thank you for the thorough explanation and tips

[@KitchenCraftFood]

You’re very welcome. Have fun with your new oven!

[@sarahgallegosbielecka7426]

Made this recipe tonight and it was so unbelievably delicious. I’ve struggled with over complicated recipes in the past, and appreciate how user friendly this is. The mushroom crema was a game changer. Thank you! 🍕🥰

[@KitchenCraftFood]

You're very welcome. Glad you enjoyed it!

[@jonathanm9436]

@@KitchenCraftFood In Australia, I've never heard of cream on a pizza!! First reaction: food crime. 😳 but then provolone, mushies, and garlic oil followed. OK, I'll give it a go. 🤣 I really liked your dough prep - very instructive. Thank you. 😊

[@PrairieMom]

Thanks for summarizing the scheduling - that made it much easier to plan ahead.

[@WhiteThunderBBQ]

Imma have to try this biga ferment next time I make dough - Cheers man!

[@KitchenCraftFood]

Awesome.! Let me know how it turns out for you! man!

[@kyreelewis7286]

The crunch sounds of cutting it was everything! Think reminded that 10 times

[@Globalfoodbook1]

The pizza looks so colourful, tasty and tempting. nice one

[@KitchenCraftFood]

Thank you!

[@cochranbm]

Used this the other night on my new Koda 16. I had an Ooni 3 that I stopped using two years ago - was always just frustrated. This dough was so easy to stretch - it wouldn’t try to shrink back into smaller size. Great video and loved it could do it night before with little effort

[@Avean]

This is the best video on pizza ive ever seen. Really cool method for the dough and that oven.....i really need to buy!

[@KitchenCraftFood]

Glad you liked it!! Thanks for stopping by.

[@akiriisio8558]

Trust me, it's worth it. I got it two days ago and I've made 8 pizzas already! This is the method I use when making the dough, except I use cold fermentation

[@marianam8643]

I always do this. It will work. The bread is the best I ever tasted. I make it in cast iron. BTW, room temp means over 25c. Also, I just make the complete dough. I let it sit for 12 hours. I make it into balls with a scraper and never kneed. After a 1 hour rise, I bake. Easiest and tastiest bread ever.

[@KitchenCraftFood]

Nice twist on the fermentation 👍

[@TheJohnsKitchen]

amazing! I am a bit jealous of your Ooni Koda pizza oven LOL that baby is pretty wonderful!

[@KitchenCraftFood]

It's a fantastic oven for the price point. It's easy to fire up and makes great pizza!

[@BMAAT1]

I made my family pizza tonight using this crust. It was amazing. Ease, Flavor, texture, and crust. Definitely recommend!! ⭐️⭐️⭐️⭐️⭐️

[@robertupton5382]

Really enjoyed this video, I’m gonna try your recipe and tips.

[@KitchenCraftFood]

Awesome! Thank you!

[@tammyrollins2431]

Thank you for putting up both measurements to help those that may not have a scale and want to try there best at making your dough to enjoy ! I read a lot of comments about alot of people have a hard time with using grams as measurements so thank you for helping and with that said yes using grams and precise measurements guarantees consistency but use what we have and if no scale at least now you have given someone the chance to try and make ans enjoy your dough xoxo

[@tomte3498]

Very nice result with your method. In order to get less burned dough you might try to use the caputo semola flour when forming your pizza. Semolina is way more resistant to heat than regular 00 flour. Adding 1 tsp of the olive oil within the dough after the fermentation is a favourite of mine to enhance the flavour even more and give the crust a nice crunch. I enjoyed your recipe and I will definitely try it in a regular oven. Thx!

[@olavhaugen]

Thank you for this awesome recipe! ❤ I’ve tried many recipes over the years with varying results. This recipe consistently yields good results. Dough is full of air and easy to stretch. Just made 20 pizzas for a big family party, and they all came out great! Although I like to experiment with different recipes, this is the one I use when I need consistent results and peace of mind 😊

[@jsperos]

Oftentimes, it’s just my wife and I having pizza together. One 16” pie is usually enough. Can I refrigerate and then freeze the remaining dough balls that have been out for 24 hours? Thanks for the great video. Well done. I can almost taste your pizza.

[@KitchenCraftFood]

Thanks for your compliments! In regards to freezing leftover dough-yes, this can be done. My recommendation would be to freeze what you don't need as soon as you portion the dough. When needed, pull the dough in advance, let it thaw and rise a second time before baking. Hope that helps!

[@marcfletcher3657]

Seen so many videos and this seems one of the simplest and easiest to follow

[@kevint4327]

Crude color grading? Not a problem - the information you convey is very valuable. You did great.

[@KitchenCraftFood]

Thanks so much! I really appreciate that.

[@photorealismstr]

Man I would really like to thank you for this recipe!🙏🙏.I have bought books about dough I have made every recipe on the internet but this is really extraordinary!!!Make it with capputo pizzeria and it's more professional than anything I have tasted!

[@KitchenCraftFood]

Love it! Thanks for the feedback. Glad this particular recipe is working out for you. It's still my go-to when baking pizza in my Ooni oven. Cheers!

[@astrodude9146]

Thank you for this awesome upload, been thinking about starting a pizza business and this has been really helpful

[@KitchenCraftFood]

Great to hear! Thanks for checking out my channel. Stay well!

[@dnelli10]

Huge fan of this channel. This is my go-to Neopolitan dough recipe and it works perfectly every time!! Thank you

[@mvpdavidson45]

Beautiful crust!!..looks delicious!..I definitely need to try the cream.

[@KitchenCraftFood]

You should. It's sooo good! Thanks for watching!

[@billnicesun3613]

Great recipe!!! Did my biga yesterday and just finished eating! The dough was soooo good. I have the Ooni Koda 12 and they were perfect! I have watched a lot of dough recipes and thanks to the comment of Carlo Lombardo I have decided to try yours first and and do not have to search anymore! Thank you so much ! Merci beaucoup! From Quebec, Canada

[@KitchenCraftFood]

Awesome! Soooo glad you’re enjoying the recipe. Thanks for tuning in!

[@bradzimmer239]

I’m a pizza guru, and have to admit you did a great job.

[@butcher0672]

Love this recipe! Thanks It was a rainy day, so didn’t feel like firing up my Weber kettle with pizza oven accessory, baked in the oven at 550F with convection fan on, and on a stone. Came out perfect

[@Joseruiz-hp6qp]

Where did u get the containers I didn’t see a link thanks

[@ingridgillette5573]

Yes please, where did you get the black containers?

[@daveehh3687]

they have the black containers at Wal-Mart and work perfect

[@a1carpetcleaning769]

Thanks Kitchen & Craft. I used this recipe to make my dough for my Ooni pizza oven. It's the first dough I've ever made now everyone on the ooni Facebook page thinks I'm a pro and have been making pizza dough for years 😂

[@AnxiousTrap]

That bite made me hungry lol

[@vlapinta]

I tried this dough tonight. This is so easy to put together, handle and stretch. It cooked up nice and airy. I have tried many recipes since getting my Ooni in April. This will be my go to dough from now on.

[@darcyhoyes]

Is the recipe written down somewhere or just get it from the video?

[@rdoblas]

Great job! Will follow up! Wondering, what’s the table you use? I see you have room to work on the dough and to put the ooni koda 16 which is awesome. I also see you put a piece of wood on top i guess cause it is better for not sticking. I plan to have it outdoors with the koni using its cover. Thanks!

[@hishammadani1988]

OMG you really in need for a proper brick oven you got the dough right the topping very legit and you have the skill, believe me talking from experience the brick oven will take this into a different level

[@KitchenCraftFood]

I'd love a brick oven, but unfortunately I don't have time, the money or the space to build one. This Ooni is great for the price and it takes up little space.

[@andreip69]

Hi, I really enjoyed this video, i can only imagine how good does it feel on a sunday evening to be in a such quiet environment only cooking pizzas and drinking IPAs :D Cheers!

[@KitchenCraftFood]

I've spent a lot of Sunday's this year doing just that! It really is a wonderful thing!

[@gollumaccio9833]

the second pizza I would try very willingly, I do not judge what I do not know but in my humble opinion the garlic with onion is a real punch in the face. Merry Christmas and Happy New Year from Italy.🎄🍾🙂

[@KitchenCraftFood]

Thanks for sharing!

[@alexhenderson8356]

For the biga you said 1 cup water and 12 oz flour which about 1.5 cups. I did that and mixture was watery like a zeppole dough or poolish, yet your biga mixture looked quite dry and hard. Where did I go wrong? What did I misunderstand? Thanks

[@hayesfamily4439]

The issue here is the way in which both you and the video creator are mixing up fluid ounces (unit of volume) with ounces as a unit of mass. These are not the same. For the water, he suggests 228 g is one cup, which it is not. The ounces he’s referring to here are fluid ounces, but it’s weird because 8 fluid ounces is 236 g, not 228. If he measured by volume, one standard baking cup of water is generally 240 g in the US and 250 g elsewhere. I don’t know which amount he actually uses here. Best guess is 240 g. As for the flour, he is definitely not referring to fluid ounces when he’s quoting the 12.5 oz of flour. This is where you thought it was 1.5 cups. It is not. The equivalent in grams is 352 g, and that is nearly three cups.

[@robnicholson4942]

I love this guy. Its nearly midnight here in the UK and he's got me so enthused about pizza making. Let's get to it...

[@KitchenCraftFood]

Glad I could motivate you. It’s never too late for pizza!

[@HellasGD88]

Yummo! I'm going to make this pizza dough my topping's gonna be feta Kalamata olives oregano and olive oil :-D

[@KitchenCraftFood]

Now that sounds fantastic! If you're on Instagram, tag me in a pic so I can see it!! @kitchencraftfood

[@bettymcconnell1011]

Just had to add a comment just had your pizza for lunch I had half tomato as you cooked plus half mushroom I drizzled that with basil pine nuts and olive oil over it the whole thing was fabulous took me about 20 min in oven and a strange shape need to work on technique but first under my belt no more take out pizza thank you x

[@Ziuralen]

Yup, watching this video before bed was a mistake. Beautiful pizzas though

[@KitchenCraftFood]

Just giving some dinner ideas for the upcoming weekend!

[@JefferyDatzman]

Love your video and the recipes you provide us with. I have probably used most of your recipes once or twice. This one is our favorite pizza dough that we stay with and everyone loves it as well. Thanks so much. wondering about the apron you wear. Do you know if it is available anymore?

[@antoniogalluccio4213]

Biga must look much more course than that.. That's italian lievitino not italian biga, and then we have polish

[@mickdebergerac1143]

Poolish

[@FenwayRick]

I started making pizza about a month ago. I’ve tried 5-6 recipes and by far this one was the easiest and the flavor was the best. All I did different was I added a splash of olive oil before sliding there pie in the oven.

[@NiekDeBuck]

I just made this dough and baked some pizza's in my conventional oven on 300°C with my big green egg pizza stone and plate setter. Best pizza's I ever baked! Thank you very much for this great recipe! I love your video's but hate you for the fact that I now also want to buy an Ooni grill... :-)

[@lecoqsf]

300 C? Lol you mean 300 F, no?

[@arconeagain]

You just made my mind up for me, as that is what I now do. Game changer... for me.

[@sppy6222]

I made mushroom pizza tonight using your exact recipe. It was THE BEST pizza I've ever had in my life!!! I took your advice to turn down the heat during cooking, and it worked like a charm. The crust came out perfect. The flavor was amazing! Thank you for sharing this recipe!

[@KitchenCraftFood]

So happy to hear this! Glad you enjoyed the recipe. That mushroom pizza is on my top 5 favorites for sure!

[@caseykittel]

Definitely one of the best tutorials on Napoli style pizza on youtube! thank you. (great recipes too!) excellent way to stretch the dough. on the basil - I say put some under the cheese and then bake, then put a little more fresh on top when you take it out. why not? note: I got nervous trying to get the last rise (which I did after I divided the balls, because I only wanted to use one ball today). it didn't rise much in 2 hours when I needed it, but I went ahead anyway and it came out almost perfect. the crust rose nicely around the edge in the over, but not as big as I wanted. when I take the next ball out of the fridge. I will probably give it more like 4 or 5 hours. awesome though. thanks man! all the best!

[@CJ2023Incognito]

Made this for family and friends with regular all purpose unbleached flour (forgot the 00) and it still turned out AMAZING. We switched it up and cooked it on a pellet grill. Thank you for the recipe!!!

[@peetsnort]

Thats good to know. I often run out of oo flour

[@danjjon]

Found this after I bought my Koda 16. Wonderful video. Your very likable, and that mushroom pizza looks fantastic!

[@HB78-j7j]

Hey this the best easier pizza recipe and result i saw on youtube ! i live in France and will do like you !

[@theoverney928]

Super clear and informative man thanks! Really appreciate the detail you go into

[@zoranstamatovic3046]

The best presentation on youtube. GREAT JOB

[@KitchenCraftFood]

Wow, thanks!

[@Elephantine999]

Great video--very well done and useful (and I doubt if anyone noticed the "crude color grading" except the creator ;).I did the biga pre-ferment (I can't resist mentioning that the word "preferement" is already taken ;) and was not impressed when I baked it in a metal 13 x 9 pan, so I upped my game and bought a pizza stone and cooked at 550 Fahrenheit and that made all the difference! Excellent crust! I'm going to try the mushroom sauce now.

[@charleswilliams799]

New Sub! Great video content and quality. Clear and simple instructions. One of the best on KZbin, and I’ve watched many. Keep up the great work! 👍🏽👍🏽

[@Analyse_US]

These are the best looking pizzas i have seen!

[@gonzalocontreras9692]

I made dough many times in the past, i´m open mind and i can change my system. I try it the next time. Good look and crispy dough. Regards

[@KitchenCraftFood]

Hope you enjoy! Happy holidays!

[@nicolaibrowinkel3473]

Great tutorial! you know your stuff

[@TaylorBrownPhotoVideo]

Nice!! Just got an Ooni and going to have to try out your methods 🔥

[@henriverheyen6190]

Me too, the Ooni is super!

[@robertvanhoose2437]

I used this method for the inaugural run in my Ooni oven. Great reviews on the flavor. The timeline works really well.

[@TurnDevil1]

Well I do t have an Ooni but I do have a gas pizza oven and having tried around 20 different dough recipes - this is the ONE! Perfectly times, great chew and the flavour is significantly better than anything else I’ve made...including 2 day sourdough!!! Thanks for sharing and I will be perfecting this recipe to go in my cook book.

[@KitchenCraftFood]

Fantastic! Glad to hear you enjoyed the recipe. Happy holidays!

[@rychevamp]

I tried this recipe yesterday and it worked great. I’ve been doing a small biga longer ferment then a 2 day cold ferment for awhile. While it’s a good dough, you gotta plan ahead. This worked out great for the timeline. I did speed it up a little proofing in my warming drawer. I loved the mushroom pizza, I did add arugula to the top though 😊. I’ll be using this dough for the Ooni Koda 16, and I love your grandma style dough for when the weather brings the pizza indoors. Thanks!

[@rcbustanut2057]

Nice method for a dough in a day with mature fermentation flavor. It's true, room temp has a distinctive flavor to cold temp fermentation. I personally do a combo type of fermentation process. I make a poolish starter, which consists of 30% of my total flour weight & then add equal amount of water to whatever that 30% flour weight is, example, if 30% of total flour is 300gm, then I add 300gm of water. I add to that my pinch of yeast, mix it well. It looks like pancake batter almost. Cover it & let it ferment for ~16hr @ room temp. I then use the poolish to make my dough and then put it in the fridge overnight. Yes, this is a long process, but you get the best of both worlds, cold & room temp fermentation flavors. I just pumped out 6 pies today, I have the ooni pro, run it on combo of coal & wood. These ovens rock! 😎👍 Nice pies bro! 👍 👍

[@jelly.1899]

sounds interesting with the 30%! I'll maybe try it the next time with 30% biga

[@rcbustanut2057]

@@jelly.1899 all experiments in the name of culinary science are a must & make the whole experience soo much more fun. I personally have experimented with biga. I did a full biga starter & also a 50% biga/50% poolish (still ~30% of total flour between both). I found that a straight biga starter resulted in a tougher/chewier crust. The straight poolish resulted in a super soft/tender internal crust with yet a crisp exterior. The 50/50 poolish/biga was not bad. It helped reduce the chewiness a bit. It's really a preference thing, sone like a chewy crust & others a more soft tender crust. Me personally, I love the fluffy cotton pillowy inside of the crust with large open crumb and a nice crispy exterior crust. But have fun with it, try all different methods & custom blends till you find what makes your palette happy 😊

[@mikerobertson3237]

Traditionally have always cold fermented my homemade pizza dough... love this, so going to try.

[@KitchenCraftFood]

Same here. I almost exclusively cold fermented until I tried the preferment method. Both make great doughs, but it's noice to have some variety in preparation. Hope you enjoy it!

[@nomobties]

@@KitchenCraftFood he said 65%. How much more to make it 70% is my question. Also why biga over poolish. I like poolish.

[@f0t0b0y]

Wow, stellar tips for a newb enthusiast. 🙌🏼 After finding one bit, I’m addicted to making pizza at home from friends and family from styles all over the globe. My first lie my son said it was a solid 7.4. How cool is that. I have a thick baking steel surface for my oven for now. But I’ve been looking into getting a pizza oven. New sub. Cheers. 🤌🏼

[@Valexia683]

you are so nice and helpful replying to everyone's questions :) Gonna try your method next in my journey to make perfect pizza

[@KitchenCraftFood]

Hope you enjoy!

[@dianeb9435]

We just got the Ooni Koda. We will definitely try your recipe and techniques. Thanks!

[@KitchenCraftFood]

Nice! Welcome to the family.

[@BurritoPower]

I love learning from your videos You explain really clearly Always a pleasure ^^

[@KitchenCraftFood]

Fantastic! So glad you like they way I present my recipes. Just trying to be clear and concise 🙂. Stay well!

[@meagherpaul1]

One of the best pizza making videos I've watched, and I think I must have seen them all, thanks so much for sharing👍

[@rbo1111]

THIS IS MY BEST PIZZA MAKING VIDEO. NO LIES.

[@KitchenCraftFood]

Awesome! Sorry some of the color grading/exposure isn't that great. I was dealing with some funky outdoor lighting!

[@shawndurbs]

Nice man. Looks great. Good video.

[@cindyyeager8627]

This was so very helpful. The time line is always what makes me stress. Thanks

[@KitchenCraftFood]

Happy to help!

[@Cindistephens]

Great job! Those look delicious.

[@siman8sumanto81]

Impresive for 65% the dough so soft and strechy mostly i always heard 70% .. i am going to make these 🤗 big thanks

[@KitchenCraftFood]

Hope you enjoy!

[@Rush-ld2qr]

Man! Just recently discovered your channel and it is fantastic! Very informative & detailed instruction! Your pizzas all look awesome! Cannot wait to try! Thank you for sharing & keep up the great work! 🇺🇸

[@KitchenCraftFood]

Awesome, thank you!

[@joestreet8156]

Got to be the best pizza dough recipe on KZbin.

[@clairejames642]

yummmm! ill follow this word by word, thanks for explaining so well the whole process and why x

[@KitchenCraftFood]

You're very welcome! Happy to share.

[@austinramirez674]

Just got an ooni and was looking for dough recipes. I made three identical pizzas, each with a different dough. A same day dough, a 2 day cold prove, and this biga. I thought the 2 day had a better “chew”, but the flavor and convenience of this dough recipe stood out. The work flow of this recipe is so convenient, and the flavor was way more developed than I expected. It’s now our go to, and we enjoy it weekly. Thanks for sharing!

[@KitchenCraftFood]

Awesome! I appreciate the feedback.

[@tomdumay3885]

Friggn' crema pie looks fire🔥, brah! Can't wait to try it. Thanks for the vid!

[@richards2072]

Great recipes and procedure. Thanks very much