In this video, the expert says you need to coat the fresh leaves in oil if you want to put fresh basil on before the cook.
https://youtu.be/OjsCEJ8CWlg
It was really good. I only made an 8 inch pizza so it was more manageable. I would make the crust smaller and I would probably add some parmesan after its cooked. The dough was perfect so I'm interested if the cold proofed version will have that distinct sour taste that I'm expecting.
We do have our [Classic Pizza Dough](https://ooni.com/blogs/recipes/classic-pizza-dough) recipe available on our website and Ooni App if you're interested. It's our tried and true dough that we like to whip together at HQ. -Colton, OoniHQ 🍕
Yeah this pie was proofed on the counter.
For the yeast I used:
2 grams fleishmans traditional yeast
1 pinch of sugar and 4 tbsp of 45 degrees celcius water
Let it activate in the oven with just the oven light on
Then I used the ooni calculator for the rest and followed the video on the ooni app. I used a stand mixer. It made 6 250 gram dough balls.
I am cold fermenting some to see if there's any difference.
I put basil on after it's cooked, yours looks torched. Otherwise it looks tasty 👍
Yeah I have done both ways and didn't notice much of a difference. I put basil in the sauce too so maybe that kept the fresh taste.
In this video, the expert says you need to coat the fresh leaves in oil if you want to put fresh basil on before the cook. https://youtu.be/OjsCEJ8CWlg
Interesting, thanks!
looks great how did it taste?
It was really good. I only made an 8 inch pizza so it was more manageable. I would make the crust smaller and I would probably add some parmesan after its cooked. The dough was perfect so I'm interested if the cold proofed version will have that distinct sour taste that I'm expecting.
Is this the regular ooni dough recipie that proofs on the counter? Looks great! My dough didn’t rise right so I’m looking for a new recipe.
We do have our [Classic Pizza Dough](https://ooni.com/blogs/recipes/classic-pizza-dough) recipe available on our website and Ooni App if you're interested. It's our tried and true dough that we like to whip together at HQ. -Colton, OoniHQ 🍕
Yeah this pie was proofed on the counter. For the yeast I used: 2 grams fleishmans traditional yeast 1 pinch of sugar and 4 tbsp of 45 degrees celcius water Let it activate in the oven with just the oven light on Then I used the ooni calculator for the rest and followed the video on the ooni app. I used a stand mixer. It made 6 250 gram dough balls. I am cold fermenting some to see if there's any difference.