Best Overnight Pizza Dough Made With All-Purpose Flour
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Yes! You can bake great Neapolitan “style” pizza with dough made from regular all-purpose flour. 00 Flour is what’s traditionally …
When you're in a pinch, reach for the all-purpose flour. It makes great pizza dough!
Very nicely made, thanks for sharing, cheers..
Daaaamn, those leopard spottings! 🤤
Thanks Tim. In our house we’re massive fans of the pizza dough recipe you did with the overnight Biga. We make that nearly every week!
Keen to give this a go too.
Have you got a video out there (or planned) to help the novice get into making sourdough pizza dough? Thanks again for the content!!
Hey Tim, looks amazing as always! I'm watching as you cut the pizza and thinking, hurry up and take a bite already! 🤣. I'm always experimenting also with different flours and hydration percentages. Using beer sometimes, half water half beer. 25% semolina, 75% 00 flour… even 50/50. That's what makes cooking fun is the experimenting with trial and error. Keep on rolling those videos and keep on experimenting.. Bada Bing!🇮🇪. Grazie
Looks good! I've made great pizza with an all purpose flour produced in Montana. It naturally has a high protein content and doesn't contain any leavening agents. Much cheaper than King Arthur and a bunch of other fancier brands, too. I just follow a recipe making a poolish two days ahead, making the dough one day ahead and refrigerating overnight, then shaping and proofing the dough on the day it's made. Works great every time. 🙂 My second favorite recipe is to make the dough the day ahead and refrigerate overnight. Love the Ooni Karu 16, too. I still haven't used the gas burner, although I have it. It's a lot of fun to work with wood.
Great to the see the Karu 16 in action thanks. I ordered the gas burner today for mine so I can get some more consistent temperatures and focus more on my pizza making.
Love the oven but be horribly expensive in Australia. The Italian caputo flour is expensive here and over rated. Local suppliers here make flour just as good and fresher
Don't let them get to you about putting sweet honey on your pizza. Some people like a bit of sweetness. They are probably the ones who put pineapple on their pizzas. Put whatever you want….it's your pizza. You'd probably pair it with a nice chilled white zinfandel. Thanks
Great bite. But doesn’t the puddle of grease on the Calabrian salami bother you? I either very lightly precook my meat toppings whether it be sausage, pepperoni or other and set on a paper towel, or if I don’t precook I’ll blot up those grease puddles with a paper towel. Anyway, it’s good to know that you can bake an A.P. flour at 900 degrees without it burning. Thanks.
Great explanation of how to use AP flour for pizza, Tim. I found a local mill (Janie's Mill, out of Illinois) that has some fantastic flours, all organic and wonderful rich flavor and a lot of nutrition. I actually have pizza dough in cold ferment in the fridge right now, but don't have an OONI oven.
I am waiting for my Karu to arrive. I have a great recipe that's almost no work until a couple of hours before prep. It is an overnight night Sourdough. I'll see how it works on my first cook.
Dammit!! That pizza looks 🔥🔥🔥🔥. U like this oven over the koda 16?? Awesome work as always!
First, Great Job! I have the Koda 16" with flame on 3 sides. The way it is it burns a lot easier. THAT design I don't love the door, (I have an after market door) but the flame seems positioned better on the top like 2 little rectangle flames. It ain't gonna burn the sides like Mine. Have you Ever tried the KODA? I mean I can make it fine, but it definitely takes effort to not burn it..
Wow. I think the more gentler bake from the karu 16 made this happen. Fantastic result. The thing that amazes me is that you were able to cook the dough after only 1 hour out of the fridge. When I take my dough out of the fridge, it is usually cold for hours and needs significant time to get to room temp to stretch. Were you working with cold dough?
How does this come out with a 500 degree oven on a steel?
great!How long can I storage dough in fridge to use later ?Two three days?
I can't be the only one that has wondered where you've been hope all is well
Fantastic video! I used to always use 00 Caputo blue but now use strong bread flour as get basically the same results but it's a lot cheaper.
why dont you just open a Neapolitan resturant! youre amazing!
Great !
That thing must weigh a ton!! Not a Napolitano but I do love adding Hot mike's cause it's really amazing!
If using a stand mixer should I use cold water instead of room temp? And will this recipe work well with 00 flour too?
In the video you stated 18 grams of salt, the linked recipe calls for 8 g? Which is it?
Thank you …
I actually like seeing your face more than your hands. I might be in the minority here.
do you think a 100% Biga or 100% Polish over night will work with All-Purpose Flour ? 🙄
Love your videos
I do the same.
I get good ap flour when it's on sale, anywhere from 2.50 to 3.00 per 5 lbs.
I think the only difference is since it has malt in it, it gets darker.
Neapolitan pizza with 00 seems to me a little paler with the same leopard spots.
You lost me with the honey though, just my opinion.