in the mixer
t the mixer with the dough hook and place the flour in the mixer bowl. Turn the machine on at a
low speed and gradually add the yeast mixture to the flour. Once combined, leave the dough to
keep mixing to at the same speed for 5-10 minutes, or until the dough is firm and stretchy.
Cover the dough with plastic wrap and leave to rise in a warm place for 1-2 hours.
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When the dough has roughly doubled in size, divide it into 3 or 5 equal pieces, depending on
what size you want your pizzas to be (either 12 inches or 16 inches wide). Place each piece of
dough in a separate bowl or tray, cover with plastic wrap and leave to rise for another 20
minutes, or until doubled in size.
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Note-
It’s also possible to cold-prove your dough, a technique that allows the yeast to work on the
sugars in the flour for longer, thus helping the dough to develop a deeper flavor. To do this, use
half the amount of yeast listed in the ingredients, and leave the dough to rise in the fridge for
24-72 hours – basically, until the day you need it. Divide the dough and cover it as described in
the main recipe, then set aside (not in the fridge) for at least 5 hours, until it is up to room
temperature.
Once the dough is fully stretched, lightly flour your pizza peel and lay the base on it. If at this
point you see any small holes in the dough, gently pinch them back together. Once you’re happy
with the base, add your toppings and bake in your Uuni 3 or Ooni Pro as indicated in your
chosen recipe.
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