Comments on: Wood-Fired Sourdough Pizza Dough Recipe

By: Matt

Matt — Fri, 08 Aug 2025 13:50:33 +0000

I tried to half this recipe to make only 2 pizzas but the crust ended up being rather flat and a bit dense. Do I need to reduce my mixing time when scaling down?

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By: TH

TH — Tue, 22 Jul 2025 07:03:46 +0000

The dough recipe I use is very similar but didn't have any semolina. I tried your idea and used 40g semolina, 40g ground hard white winter and 420g Caputo 00. Definitely a crispier crust cooked with the iron skillet stove top 6 minutes and 4 minutes under a broiler. I have yet to have better pizza with this method! Thank-you for the great idea!!!!!

By: Sep Khanbeigi

Sep Khanbeigi — Mon, 14 Jul 2025 02:02:02 +0000

@maurizioleo:disqus if I wanted to avoid retarding after balling up the dough, how long do you think the dough balls would need to prove at room temperature similar to the bulk phase?

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By: Maurizio Leo

Maurizio Leo — Wed, 02 Jul 2025 18:48:25 +0000

In reply to David Celis. The thickness matters here. If you're looking for the same thickness, I'd probably shoot for 295 to 325 for 14 to 16" pies.

By: Maurizio Leo

Maurizio Leo — Wed, 02 Jul 2025 15:27:38 +0000

In reply to Molly. No worries Molly, sorry for the confusion!

By: Ariel G.

Ariel G. — Sat, 28 Jun 2025 14:34:41 +0000

Napoli Workflow workaround?
Have had amazing success with this recipe and my Ooni oven. I’m writing with a different lament:
Before Ooni , In summer I would cook pizzas on my Weber Genesis II By Par-baking my pizza doughs with a coating of oil right on the grills, which then allowed me to dress all five of my pizzas in advance and cook them one after the other on the grill. This enabled me to have dinner with my family, and I would only have to pop up every eight minutes or so to take a pizza off and put another pizza on.

With my Ooni, there is no par cook possible (I assume). So I am left to stretch out the pizza dough, put the toppings on, and then throw it in the oven, where I have to pay full attention for the three minutes it takes to cook it. Deliver it to the table, rinse and repeat. The problem I have now, is that when I’m cooking Neapolitan style pizza, I don’t get to eat with my family. I’m basically cooking the entire time.

So here’s my question: is there a way to prep the dough in a way that I could stretch out the pies in advance so I only have to dress them and then pop them in the Ooni as a way to speed up my workflow? (for example, a much lower hydration that would result in a tougher, more resilient dough?) Otherwise, the only time I feel like using my Ooni is if I’m having a pizza party and I will have friends hanging out with me While I’m cooking!!! (on the other hand, your high heat dough pizza comes out so amazing on the Ooni, that I don’t wanna go back to my barbecue method…).

Sorry for such a long post! Sharing it here in case others are experiencing the same…

Thanks for everything,
Ariel

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By: Molly

Molly — Thu, 01 May 2025 12:36:33 +0000

In reply to Molly. Ah... Levain vs sourdough starter now I see why the difference! Sorry!