Pâte à pizza Ooni style New York avec Halo Pro
Avec le pétrin spirale Ooni Halo Pro, réalisez une pâte digne d'un restaurant à la maison. Découvrez comment il peut vous aider à réaliser une pâte à pizza encore meilleure, façon New York.
Activer le mode cuisine
Cela permettra à votre écran de rester allumé pendant que vous cuisinez.
Méthode
Note
Hydration 60%
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1
- Separate the water into 2 different containers – with 700g in one and 50g in the other.
- Add the yeast and the water from container 1 (700g) into the mixing bowl.
- Set the speed to 100 RPM, and add both flours to the bowl. Mix for 2 minutes.
- Add half the water from container 2 – about 25g – and mix for 5 minutes.
- Gently sprinkle in the salt and mix for 1 minute.
- Add the remaining water from container 2, and mix for 6 minutes.
- Increase speed to 180 RPM and slowly add in the oil over 1 minute. Continue to mix for 1 more minute to fully incorporate the oil.
- Once the mixer stops, leave the dough to rest for 10 minutes in the bowl with the plastic cover closed.
- After a 10 minute rest, do a final mix at 90 RPM for 30 seconds. Turn off the mixer.
- Take the dough out of the mixer and transfer it onto a clean surface. Slightly oil it, cover with cling film and let it rest for 1 hour.
- Split the dough into 8 x 250g dough balls. Place these into a container that will fit into your fridge. Let them rest at room temperature for 2 to 3 hours.
- Store in the fridge until the next day, or for up to 3 days.
- Take the dough out of the fridge 2 hours before baking.
- 750g of Water
- 1150g strong flour
- 100g semolina flour
- 3g of fresh yeast or 2g of active dried yeast
- 37g of salt
- 20g olive oil
- Ooni Halo Pro Spiral Mixer with Spiral Dough Hook & Removable Breaker Bar attachments
Mélangeur à spirale Ooni Halo Pro
$1,099.00
- Ooni Pizza Dough Boxes (or equivalent to proof dough balls)
$80.00
$50.00
