Uuni Margherita/Neopolitan Pizza Dough Recipe
Uuni Margherita/Neopolitan Pizza Dough Recipe
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Margherita/Neopolitan Pizza
Putting it all together!
Here’s my process for perfect dough!
This recipe has been great for our Ooni (Uuni) Pizza Oven.
Measure all ingredients to the closest gm using a digital scale for best results!
Start with two Pyrex containers of water per the above measurements. The first is warm water at 108-110˚. The second larger Pyrex holds ice-cold water. You can use ice from the fridge and put a couple ice cubes into it to get it cold.
Whisk the yeast in with the warm water and proof it for about 15 minutes.
In a stand mixer on low, w/ a dough hook, mix flour and diastatic malt powder.
Once the yeast has proofed (~15 minutes), pour that into the dry mix.
Take a bit of the cold water and pour it into the Pyrex which you used for the yeast and swirl it around to get the remnants of yeast and pour that into the mixer.
Finally, pour the remaining cold water into the mixer as it’s running.
Let that go for a one to two minutes and then pull the dough out and knead it by hand pulling any bits that stuck to the mixing bowl into it.
Put the dough ball back into the mixer and let it go for about another minute if I want a lighter crust or two if you want a chewier crust.
Next, add salt and let it go for another minute and then pull it out and knead it again by hand to made sure the salt is distributed.
Finally, if adding EVOO, get the mixer going again on low and pour that in and let it go for another 30 seconds and again knead it by hand. (YMMV with the kneading and chew – less knead = less chew)
Leave the ball in the mixing bowl, or transfer it to another if you are making multiple batches. Cover with a damp cloth and set on the counter for an hour or two to raise.
Next, it’s time to punch it down to get the air out. You may also knead it one last time. (Skip the knead here if you don’t want any chew – you’ll knead one final time later.)
Finally, if doing same day dough (I typically start the dough at 9/10AM and cook at 5/6PM) I’ll leave it in the bowl on the counter, punch it down and knead it one last time before separating and cooking.
Otherwise into the fridge it goes for a day for another punch, knead and degas when you’ll separate it into balls per the above weight.
Enjoy!
John Kirker