This week I made a pizza using a 57% hydration pizza dough. Normally I use 60% or 62% and sometimes I use 70%.
But I have never made a pizza before with 57% water and so I felt that the best oven to test the dough out with that hydration level would be the Ooni Pro Wood-Fired Pizza Oven.
I've created a Pizza for Beginners YouTube playlist that gives some great tips to help your learning to cook pizza journey! Enjoy your Pizza Cooking!
OONI US SHOP HERE:
The Recipe and the Proof Process I used to make the 57% hydration pizza dough:
500g Soft Grain 00 milled Pizzeria Blue Caputo flour
285 g water
0.7g dried yeast
Made the dough in a bread-maker using the Pizza Dough option then I bulk proofed the dough in the fridge for 2 days, then put it into a freezer bag and placed in the freezer.
I defrosted it back to a warm room temp (25c outside) for about 5 hours then balled the dough up and used after 15 mins.
The dough was easy to stretch and easy to work into shape. I made an 11" pizza and out of a 200g dough ball. The pizza was topped with chorizo sausage, buffalo mozzarella and some mushrooms.
I started the fire in the Ooni Pro using lump-wood charcoal and kindling using a gas butane burner. Once alight I left it for 5 minutes and then added one large log.
It normally takes about 15 minutes for a log to heat up the oven and the stone to approximately 430c in the centre.
Technically you should use the pizza door on the Ooni Pro when using the pizza oven but I prefer not to if there is a good flame coming off the log. The pizza cook does take longer but I don't mind. It's worth the compromise of using the oven without a door to watch the flames cook the pizza.
OONI UK SHOP HERE:
This pizza tasted really good and the chorizo sausage cooked nicely and all the juice from the sausage melted into the dough and the cheese - very tasty!
My thoughts on using a 57% Hydration Pizza Dough
I liked using it. I thought it was easier to manipulate and stretch and no holes popped up in the dough which is great if you are new to pizza making!
I think the cold proof helped with the structure of the pizza dough and I would recommend you do that if you have time.