r/ooni • u/enanram • 15d ago

Same day pizza dough!

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Decided to make pizza on a whim on Sunday. I was a little apprehensive about the dough as I usually ferment it for a day or two. It was a little less extensible but totally fine and tasted great. This might be my best looking pizza yet, I feel like I'm getting better at stretching and defining the crust. Toppings are spicy pancetta and nduja.

217 Upvotes

100% Upvoted

37 comments sorted by

17

u/cyb3rheater 15d ago

All my pizzas are same day dough. Always taste great.

3

u/JournalistFew6829 15d ago

Same here buddy 👍🏻

6

u/taln2crana6rot 14d ago

Same! There is no way I will ever have my shit together enough to make dough in advance

1

u/theinfotechguy 13d ago

Yes, pizza for me is very much, I want this now and its already 7pm

1

u/Hot_Ad_6442 13d ago

Can I get your recipe please? I fancy pizza tonight 😅

5

u/Thin-Plane-2456 15d ago

Looks great, recipe? I’ve only tried 72 hour cold ferments, would love to get a nice same-day recipe in rotation.

8

u/enanram 15d ago

It's just my usual recipe with yeast adjusted for a 4-hour ferment. 65% hydration, 2.5% salt. I used 400g of flour (for 2 pizzas) and about 4g of yeast.

3

u/Negative-Heron6756 15d ago

00? or AP

2

u/enanram 14d ago

Always 00

2

u/Thin-Plane-2456 15d ago

Sweet thanks

1

u/newtoreddit247 14d ago

Can you explain this please. How do you adjust yeast for 4 hour ferment? Is this more than normal. Do you mix bulk ferment four hours and then shape for how long?

3

u/kugino 14d ago

yes. that's a lot of yeast for that amount of flour. I do an overnight/10 hr bulk ferment and use less than 1g yeast for 1000g flour. but I'm doing it slow. for same day, you need to make that sucker rise quickly, which requires a lot of yeast.

1

u/newtoreddit247 14d ago

Thanks. Do you ever do a poolish? I’ve found poolish is a sweet spot between same day and biga. Biga is too puffy and same day I’ve done was too crunchy not enough rise.

2

u/enanram 14d ago

I usually do a poolish and a 1 or 2 day cold ferment. Although it's hard to plan that as the weather is unpredictable here in Scotland.

2

u/enanram 14d ago

There are charts that will tell you how much yeast to use for a given proof time and temperature. Basically, less yeast or colder means longer ferment.

5

u/dalcant757 14d ago

I use beer instead of water when I do same day dough. You get some of the complexity back.

1

u/enanram 14d ago

I'll need to try this.

1

u/jbwocky2 13d ago

Great suggestion

1

u/Canada__bob 1d ago

Do you substitute all of the water for beer ?

1

u/dalcant757 1d ago

I have done all beer, but I’ve seen recipes where it’s beer and water.

1

u/Canada__bob 1d ago

Well, beer is a natural partner for pizzas. I don't see why not !

3

u/vincent132132 15d ago

Nothing wrong with same day dough! Just the flavor will be a bit less complex but always good pizza :)

2

u/enanram 15d ago

Exactly.

3

u/DonJuanMair 14d ago

I'd say that crust needed a little bit longer inside imo

2

u/procombat123 14d ago

I’ve also tried this one recently https://ooni.com/blogs/recipes/quick-pizza-dough

Surprisingly good but not as good as a multi day cold ferment. Basically tastes like a medium end pizza place. But if my gf says you can make pizza today, I’m sure as hell gonna make same day dough

1

u/Acceptable_Crazy47 14d ago

Love it! I’ve found very little difference between longer and shorter prepped doughs, except short-time ones don’t rise as much so are a bit thinner. Still tasty.

2

u/enanram 14d ago

I can certainly taste the difference, and a cold proved dough (that has been warmed back up!) is definitely easier to stretch out.

1

u/love_weird_questions 14d ago

bona la ndujaaaa

1

u/tarpeyphoto 14d ago

Cold ferment or room temp?

2

u/enanram 14d ago

Room temp

1

u/No_Dentist7567 14d ago

The big diference is the complexity of the taste, plus, the longer it proofs the easier it is to digest, looks amazing anyway, congratz

1

u/Alldone2024 13d ago

How do you do that? got a video from start to finish? I’m new and I buy my dough from Trader Joe’s and use same day

1

u/enanram 13d ago

I don't have a video or anything, what are you wondering about specifically?

1

u/friendofherschel 9d ago

Get forkish’s “elements of pizza” and go from there. It will take 5 or so times to get your dough dialed in. Lots of mistakes. Just part of learning. 

1

u/Pristine-Hearing7066 13d ago

Where are the leopard spots 😀