[Closed] First attempt at pizza dough- overthinking it?

Room temp prove of 4-6 hours is fine as opposed to the overnight approach, normally the overnight phase is the second prove post splitting though? Sounds like you have already done an overnight?

My experience has been that it is fairly forgiving as you aren't looking to get as much rise as you do with a loaf.

I'd not stretch till just before you top and cook though.

Also, I was planning on doing Pizza Saturday too and the game clash hadn't occurred to me, so thanks!

Bearing in mind I have just put my dough in the fridge now, for pizza tonight (dont know how it differs from the Ooni recipe), I think you'll be just fine. I will pull mine out at ~4ish to leave to come to room temp, then split, leave again and then roll as needed. Been doing it this way for years.

5-6 hours?

Mine gets one first rise of about 45 mins then it gets stretched, topped, cooked and eaten. If I leave it any longer it ends up chewy.

5-6 hours for sourdough, with dried yeast would be much quicker

It's very variable but I think an hour or two proving at room temp is comparable to overnight in the fridge, so you should be grand. As above it's more forgiving than making loaves.

OP: Yes, fine.

(keep it simple to start with)

5-6 hours?

Mine gets one first rise of about 45 mins then it gets stretched, topped, cooked and eaten.

This ^

Will be fine, I tend to leave it as long as I have available which can vary massively but has always worked fine.

Thanks all, looking forward to finishing work and firing up the oven for the first time!

Mine gets one first rise of about 45 mins then it gets stretched, topped, cooked and eaten. If I leave it any longer it ends up chewy.

Are you doing it in your kitchen oven though..

I find if I rush the dough like.that with the pizza oven you end up with a heavy discus of bread rather than a light airy pizza.

Rather than focusing on time too much, just do it when the dough is ready. Has it doubled? Thumb press test gone ok? If this happens a bit too early then stick it in the fridge for a bit and take out 30 mins before use. If too late then make the pizzas later.

guess what i found in a little shop in Brighton..
Not "OO" flour... but ruddy "OOO" flour!!

made a LOVELY pizza!!

DrP

Yes it’ll be fine with the basic ooni recipe especially in a warm room, the basic one is foolproof really it’s handy for last minute pizza.

Are you doing it in your kitchen oven though

Both kitchen oven and barbecue, same results. Could be a matter of taste.

Both kitchen oven and barbecue, same results. Could be a matter of taste.

Yeah the ooni dough responds better to stones hotter than either the BBQ(ime measuring with an IR thermometer stone barely hit 350 no.matter what I did) or house oven can reach.

At the lower temp.the dough has a chance to do something before it's cooked where as with the higher temp.of.the pizza oven the airless dough just sets solid pdq.

They require different approaches ime.

The great thing about dough is there are very few hard and fast rules. In the words of my late Gran, suck it and see.

I use a theoretically old neopolitian recipe that calls for resting for about 24 hrs at 16-17 degrees C. I guess cellar temperature down with the wines.

I've done it for 2 days in the fridge, 5 hours in a warmish kitchen and everything in between. There are some differences in the result but it's never been bad.

Yep, sorry I was talking sourdough, my wife has a weird reaction to dried/commercial yeast that she doesn't with sourdough.

I stand by pizza dough being pretty forgiving though.

As for the ooni, if wood leave it for 30/40 mins to heat up, less if you have the gas burner and as people will say there is little difference in taste if any on something that takes 60 seconds to cook, so just relax and enjoy it!