Classic Pizza Dough

eu.ooni.com

Mid fifties enthusiastic home cook and one of the Two Fat Brothers YouTube very amateur cooks

364ml cold water

18g salt

20g fresh yeast (or 9.2g active dried yeast, or 7g instant dried yeast) *amend yeast quantities depending on proofing time.

607g “00” flour, plus extra for dusting

note: Note: It’s also possible to cold-proof your pizza 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 flavour.

Directions at eu.ooni.com

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