Ooni Pizza Ovens Commercial Same Day Pizza Dough Recipe | Ken Forkish Spot

VIDEO Ooni Pizza Ovens Same Day Pizza Dough Recipe | Ken Forkish TV commercial 2024 • Same Day Pizza Dough Recipe | Ken Forkish | Ooni Pizza Ovens Recipes | Ooni Pizza Ovens Full Recipe: https://ooni.com/blogs/recipes/ken-fo... When it comes to bread, baked goods and pizza, Hawaii-based New York Times bestseller and chef Ken Forkish knows how to get stellar results that appeal to both home cooks and experts alike. Suffice it to say, we trust him when it comes to high-quality pie, and this “I Slept in But I Want Pizza Tonight” Dough recipe is no exception. All you need is a few ingredients and, as Ken states in “Flour Water Salt Yeast,” “the resulting flavors will be delicate, sweet wheat, and ideal for combining with high-quality tomatoes and toppings.” And the best part? There’s no need to plan days in advance – if you wake up in the morning and want pizza for dinner, you’re golden. Once you’ve mastered the same-day dough, the sky’s the limit, including Ken’s own pizza dough made from “extra” levain starter. Follow us on Instagram: https://bit.ly/3mYYGPp Follow us on TikTok: https://bit.ly/3QusmR5 #ooni #oonipizzaovens 0:00 this is Ken forkish is I slept in but I 0:03 want pizza tonight 0:07 dough pour 320 G of roughly 100° F or 0:11 38° C water into a large bowl or dough 0:15 tub add the fine sea salt to the water 0:17 and stir or swish it around in the bowl 0:20 until it dissolves add the yeast and let 0:22 it rest for a minute to hydrate then 0:24 swish it around until it's dissolved 0:26 lastly add the flour mix the dough stir 0:30 your hand around the inside of the bowl 0:31 or dough tub to integrate the water salt 0:34 yeast and flour until it becomes a 0:36 single mass of dough use the pincer 0:38 method to cut the dough into sections 0:40 with your hand alternating with folding 0:42 to develop it into a unified Mass 0:45 continue this process for 30 seconds to 0:46 1 minute the target dough temperature 0:48 when finished mixing is 82° F or 28° C 0:53 if you have a probe thermometer now's a 0:55 perfect time to check it let the dough 0:57 rest for 20 minutes then knead it on a 0:59 lightly flowed work surface for about 30 1:01 seconds to 1 minute with flowed hands 1:03 gently ease the dough out of the tub and 1:05 place it onto the work surface in a 1:07 somewhat even shape dust the entire top 1:09 of the dough with flour then divide it 1:12 into three 277 G dough balls using a 1:15 pizza do scraper and digital scales for 1:18 accuracy shape each ball into a medium 1:20 tight round working gently and being 1:23 careful not to tear the dough place the 1:26 dough balls onto a lightly flowed baking 1:27 sheet or dough box leaving space between 1:29 between them to allow for expansion 1:32 lightly flower the tops cover them with 1:33 plastic wrap a dish towel or box lid and 1:36 let them rest at room temperature for 4 1:38 to 6 hours or until doubl in size again 1:42 this will depend on the temperature of 1:43 your 1:44 room after the second fermentation it's 1:47 time to make pizza refrigerate the dough 1:49 balls if you're not ready to cook yet 1:51 just remember to let them come to room 1:52 temperature before making pizza 1:55 otherwise cook have fun and if you don't 1:57 know where to start we've got tons of 1:59 recipes for to try for this recipe and 2:02 more check out o.com 2:04 [Music]

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