096/18: Uuni Pizza – Pizza Bible Dough
I was having a look through The Pizza Bible again and spotted a basic dough recipe I had missed before. The previous Poolish starter method had been really good so I wanted to try this dough recipe as well. Time for Uuni Pizza – Pizza Bible Dough.
The Pizza Bible Book is £18.79 on Amazon.
First off the yeast is activated by mixing it with lukewarm water then whisking it for 30 seconds.
Next the flour is put into the mixer along with ice cold water then then the yeast mixture. The recipe calls for diastatic malt but I didn’t have any, I will try that next time!
This dough is only mixed for 1 minute before salt is added and the mixer runs for another minute. Next, oil is added and the mixer runs for 2 minutes. The dough is then kneaded by hand for 3 minutes and left to rest for an hour. To bulk ferment it the dough was placed into my large food container with a few drops of water are placed on top, covered with cling film and then placed in the fridge for 24 hours.
Next day the dough was split into 4 dough balls. The dough weighed 800g and the recipe said to split it into 2 balls which seemed too heavy to me so I did 4x 200g. These went into my plastic pizza trays, were covered with cling film then went in the fridge for 24 hours.
At each step of working with the dough I could tell it was going to be good, it just had that feel to it. Pressure was on not to mess up the cook!
6 litre food grade container with lid: I use this to bulk ferment the dough once it’s mixed – £5.24 from Amazon
Food grade pizza dough trays (x3): I use these to cold proof the dough balls – £22.95 from Amazon
Jam Funnel: This is a great way to keep the pellets topped up, makes fire management a lot easier – £6.25 from Amazon
Wooden Pizza Peel: The best and easiest way to launch the pizza without sticking – £9.99 from Amazon
I made the New York – New Jersey Tomato Sauce from the same book. The San Marzano tomatoes, tomato puree, oregano, salt and oil blitzed with a hand blender then hand crushed tomatoes were also added.
The fire was raging and with the fan on the stone was above 550c in no time! The first dough ball was shaped, topped with tomato sauce and some grated mozzarella. This pizza was for the kids and thankfully they tried the pepperoni before I cooked the pizza as it was a super spicy one! Cheese pizza for the kids, charred it a fair bit in places but not too bad.
Pepperoni and chilli pizza for my wife, I caught one end against the fire guard trying to get the pizza out which was a shame. Good pizza though.
3rd, another cheese pizza for the kids. Probably the best of the 4.
No photo of #4! This was my pizza and I was starving, when I turned it the first time it tore in the centre, spilt the sauce and stuck. It was really hard to get it out and spin it. I ended up with a pizza with a big hole in the middle!
What I would do with this dough recipe next time is try 2x 300g dough balls and 1x 200g for the kids. I think not stretching it out so far would stop it tearing. 300g might be too big, 250g might be right but I will try 300g first. When I get the dough ball weight right I will alter the ingredient amounts to get more dough balls. 5 dough balls works best for us. 4 pizzas and either a sweet pizza or one for the freezer.
Great dough recipe though, just a few tweaks to get it spot on for how I want it.
If you like the look of this recipe The Pizza Bible Book is £18.79 on Amazon.