AMAZING OVERNIGHT SOURDOUGH PIZZA | Ooni Koda 16

This recipe for overnight sourdough pizza eliminates the need for cold fermentation. It produces dough with incredible flavor, a subtle chew and it's easier to digest than pizza dough made with commercial yeast.

In the video, I bake each pizza using the Ooni Koda 16 pizza oven, but you can easily make great pizza using this dough in a conventional oven. Just grab a pizza stone or baking steel and crank up the heat!

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The Regular Chef's Collaboration Video: https://youtu.be/RjQomzot38A

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MORE PIZZA VIDEOS HERE
72 Hour Whole Wheat Pizza Dough - https://youtu.be/PHf5AxlsA5E
Homemade New York-Style Pizza - https://youtu.be/smF801XVE3I
Overnight Pizza Dough with a Preferment - https://youtu.be/9IWsV-8jSmI
Sicilian Pan Pizza Made with a Biga - https://youtu.be/LPQaFB-yIBI

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SOURDOUGH PIZZA RECIPE
Makes 4 dough balls, about 300g each
00 Flour, 700g or 24.67oz. (100%)
Room Temp Water, 454g or 15.67oz. (65%)
Natural Starter, 50g or 1.75oz. (7%)
Kosher Salt, 25g or 1.00oz. (3.6%)

OTHER INGREDIENTS USED IN THIS VIDEO
Fresh Mozzarella
Parmesan Cheese
Shaved Brussels Sprouts
Diced Pancetta
Garlic-Infused Olive Oil
Raw San Marzano Tomato Sauce (recipe: https://youtu.be/Bn9t4xbF3Js)
Extra Virgin Olive Oil

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TIMESTAMPS
Intro - 00:00
Combining Ingredients - 00:35
Autolyse Benefits - 02:09
Mixing the Dough - 02:39
Bulk Fermentation - 03:03
Portioning the Dough - 04:01
Stretching the Dough & Specialty Pizza - 05:57
Real Time Bake - 08:16
Tasting Pizza #1 - 11:05
Margherita Pizza - 12:24
Tasting Margherita Pizza - 13:08
Outro - 13:46

#pizza #kitchenandcraft #cookingshow

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