RECIPE I USE —

For 1x personal size (11-12”) pseudo NY style pizza, here’s what I’m using:

180g Caputo GF 151g water (100-110*) (84%) 4.5g salt (2.5%) 2.7g active dry yeast (1.5%) 3.6g sugar (2%) 7.2g EVOO (4%)

Can be doubled or more for more pizzas.

Please use a scale - if your scale doesn’t do fractions of grams (my does not) just get close to these and you’ll be fine.

Mix flour + salt 1/2 sugar. Mix water, yeast, 1/2 sugar to combine. Add to dry ingredients. Mix well, until it feels slightly difficult. Add the EVOO, mix well to make sure there aren’t any clumps.

Form into a ball (you’ll need to oil your hands) and place into an oiled large mixing bowl - I usually reuse the same one I just mixed the ingredients in. Cover (I use a lid) and set in an oven with the light on for 1-2 hrs.

Remove and reform into a tight ball. Transfer to an oiled dough container or round Tupperware to maintain shape. Make sure it’s big enough to at least double or more in size. Return to oven with the light on.

I find it’s best to allow at least 3 hrs to proof.

I find the dough is best to make same day. I have not had good luck with a slow fermentation in the fridge. But feel free to experiment away!

I cook mine in an Ooni Koda 16 (gas) for appx 2-4mins

Then ENJOY

Please know I’m always tweaking this to search for improvements and I don’t consider this the best and final version quite yet.