We have not experimented around – just stuck with what works.
Strong white flour x 800g
Semolina flour x 200g
1 tablespoon salt
1 tablespoon milk powder
1 tablespoon brown sugar
4 tablespoons extra virgin olive oil
650ml warm water
2 Sachets of yeast
- Put flour, semolina, salt into food mixer equipped with dough hook and mix.
- Add yeast and sugar to the warm water and leave them to rehydrate for 15 mins.
- Slowly add the liquid and oil to the flour while mixing at low speed.
- Put the dough on a oiled baking tray and cover with oiled clingfilm and leave somewhere warm for 2 hours.
- The dough will expand. Take it out to stretch and fold.
- Leave for an hour then stretch and fold. Stretching + folding gives the dough physical strength so that it doesn’t fall apart when you are making pizza bases. Repeat the S&F total 4 times.
- Cut dough into 270g lumps. This will make 6 large pizzas 10″
- Dough is easier to work with if it has a lightly oiled surface.
The semolina is said to add flavour. Strong flour refers to high gluten content – this makes it better to work with + less likley to fall apart.
The milk powder is said to caramelise slightly, improving flavour.
Also well worthwhile having a look at the Ooni recipes and they have a smartphone app which calculates all the amounts of ingredients needed for a given amount of dough.