Hi Michelle, there aren’t any special techniques. Just ensure the dough balls are properly covered, as usual.

Also, if the dough still needs proving it may take a bit longer than normal once defrosted. Other than that, it should be plain sailing!

Good luck!

So sorry if you’ve already covered this and I just can’t find it. I have frozen two dough balls, are there any special techniques I should use once thawed?

Many thanks in advance!

Michelle

Thank you for the nice comment Sandro! And yes, I do think the bulk ferment makes timings much easier. It can also help to get more even air pockets in the crust.

Good luck with your pizza making!

I just want to say thank you, very happy here in Australia. Cheers, top step by step video.

Thank you so much for the very kind words Emma! Yes, making pizza is quite challenging! But it does get a lot easier the more you work with it, to the point that it almost becomes second nature. And I think understanding the process is half the battle.

The hydration is a massive key, so many people are working with wet dough. This makes the shaping much more difficult – which is where most people fail in my opinion. It’s also no good for traditional Neapolitan style where you need a really thin base. And as you say, once you have a pizza oven, achieving a soft pillowy crust is no problem – even with a low hydration.

Hope you keep enjoying your pizza making, and eating of course!

I wanted to thank you for this site – it has been such a help to me. I finally took the plunge and treated myself to a Roccbox a few weeks ago, after years of making pizza every weekend in my domestic oven – the same way every time, the same quick-prove dough, rolling it out with a rolling pin, slow cooked tomato sauce on top with loads of cheese and other toppings. Now I can cook pizza at super high temperatures I thought I should probably learn how to do it the proper way. I’ve found out that it’s just as hard (maybe harder?) to unlearn your old ways and learn new ones as it is to start from scratch, but you have helped me so much along the way.

I bought a load of 00 flour on your recommendation and made up some dough this weekend at your recommended hydration – which felt far too low at first, I’m used to working with much stickier, looser dough. But I left it for an extra hour or so to prove just to be on the safe side, and it was such a dream to work with – stretchy but strong, and makes for such a pillowy soft crust and lovely thin base.

Your videos have been so reassuring and useful – great to see how the dough looks at different stages, and I’ve found the dough calculator invaluable too. Thank you! You are doing the lord’s work! 😀

Hi Roy, thanks for the comment. A video on cooking in an Ooni is a good idea, I’ll stick it on my to do list!

I haven’t tried Ooni’s specific sauce recipe but I’ve made similar ones. I don’t mind cooked sauces, especially if you don’t have the best quality tomatoes available.

But in my opinion, it is better to use the highest quality tomatoes you can get and to not cook the sauce. More of the natural flavour of the tomato is preserved when it isn’t cooked and the sauce also cooks somewhat on the pizza as it’s cooking.

In terms of the Ooni sauce specifically, personally I wouldn’t add oil to the sauce. I like to drizzle a little oil over the toppings to help them cook but if there were oil in the sauce too, this would lead to too much oil in my opinion. You could end up with a soggy pizza (or one that’s too greasy).

Also, personally I don’t like the addition of sugar in the Ooni sauce. Again, this is fine if you have lower quality tomatoes but with good tomatoes you are detracting from the tomatoes natural flavour and sweetness in my view. I also like pizzas to be very savoury and not too sweet.

I think adding sugar and oil is more in line with American style pizzas, not Neapolitan pizzas. But that doesn’t mean you can’t add them of course. I suppose it comes down to personal taste and what works best for you.

I would also prefer not to add garlic to the sauce since I may want to make some pizzas that don’t taste of garlic. When I want a pizza with garlic I just add sliced garlic as a topping. I have found that keeping the sauce as simple as possible with the best quality tomatoes works best for me. I don’t mind adding basil to the sauce though but I tend to add this as a topping anyway so it’s not really neccessary.

Hope this helped. Of course, it’s all just my opinion. Feel free to experiment!

Hi Lee, if you check out the official Caputo website here, you can see the the pizzeria flour is indeed red so I think you have the correct flour. The website is quite handy as it has more detailed information about the different flours available too. Good luck with your pizzas!

I just bought the ooni multi fuel, and have loved it. I built a full size brick oven a few years ago, but in this weather and the size i built it,it takes a full day and loads of wood to get it up to temperature. The ooni has made it possible to just make pizzas for 2 people because of the little effort in setting it away. I am trying to get used to the temperature variation though, as it can burn out very quickly. (Haven’t tried gas yet, wood is so much more fun.)

Have you tried their cooked sauce recipe? What are your thoughts versus your own? (Which is similar to what I have previously been doing).
I realise I have been too rough with my dough, which has sometimes resulted in the crust not puffing up. This is why I looked at your site in the first place.

Thanks for all of the tips.
Roy

I just got an Onni Koda 16 oven for Christmas and am very excited about it. I went on Amazon to buy the Caputo “blue” bag of pizza flour and receive the red bags instead. However, they were marked “pizzeria” on the front.

I contacted the seller, through Amazon, and they said that Caputo has changed blue bags to red and labeled the high temp flour “Pizzaria”. In the US I have only found the blue and red flour from Caputo. Have you heard of this labeling change?