I bought the Ooni Stack for proofing my individual dough balls – check out the video here!

The standard dough recipe that I use is as follows:

• 500g Soft-Grain Pizza Flour
• 300g Water – not cold
• 9g salt (can be adjusted to your taste)
• 0.5g to 2g (depends on your climate for the room proof)

This is a 60% hydration pizza dough recipe.

The Ooni Stack is sold as three separate glass bowls with a flat base and a bamboo lid edged with silicon.

The base for each bowl acts as an airtight lid for the above bowl. The bamboo lid is placed onto the top bowl.

My pizza dough balls fit perfectly into these bowls – I have tried proofing 180g to 250g dough balls over a 24 hour period and they are just the right size for the proof.

Because they nestle into each other, they fit in the fridge and take up little space.