MHMP Dough Recipe – Room Temp & Cold Fermentation Method
This dough recipe combines both room temperature and cold fermentation techniques. The bulk fermentation is carried out at room temperature, before rolling into dough balls and going into the fridge for a long, cold ferment. This process creates a lovely airy, flavourful crust when baked. Just like our classic dough and cold fermented dough recipes, our hybrid method creates a dough that is versatile and can be used to create a variety of pizzas, such as Neapolitan, New York style, Detroit style, and focaccia. It’s also easy to make, so you can enjoy homemade pizzas anytime, no worries!
MHMP Dough Recipe – Room Temp & Cold Fermentation Method
The combination of both fermentation techniques produces a crust that is not only light and airy but also possesses a beautiful depth of colour and flavour. Follow our instructions below to achieve restaurant-quality results in the comfort of your own home. With this recipe, you'll be well on your way to crafting the perfect crust for your homemade pies. Happy baking!
Equipment
- Mixing bowl
- Wooden spoon
- Airtight container for proofing
- Medium Ooni Detroit Style pan (32.4 x 24.1 x 5.9 cm) or similar for Focaccia, Detroit, and Sicilian styles
Ingredients
- 600 grams 00 flour (high protein bread flour can also be used as an alternative)
- 402 grams water (room temperature)
- 1.2 grams dry yeast (active dry yeast or instant dry yeast can be used)
- 16 grams salt
- 50/50 ish mix of 00 and semolina flour (for dusting and stretching)
- Extra virgin olive oil (for greasing and drizzling, required for Detroit, Sicilian, and Focaccia styles)
Instructions
Steps 1-3 (Common for All Styles)
- In a mixing bowl, combine the dry ingredients (00 flour, dry yeast, and salt) with a wooden spoon.
- Add water and mix well with wooden spoon until the ingredients are fully combined.
- Knead the dough by hand on a lightly floured surface for 10-15 minutes until it feels firm and stretchy. As you knead, add small amounts of flour as needed to prevent the dough from sticking to your hands.
For Round Pizza Styles – We Make Neapolitan, New York Style, and Pizza Tonda Romana with This Dough (But It’s Not Limited to These!)
- Place the dough in a lightly greased bowl with an airtight lid or cover it with cling wrap. Allow to bulk ferment for 8-12 hours at room temperature.
- After the bulk fermentation period, divide the dough according to the style of pizza you are making:For Neapolitan, New York-style, or similar round pizzas, divide the dough into 4 balls. For Pizza Tonda Romana or other super-thin, crispy styles, divide the dough into 5 balls, as less dough is needed due to the thinness of the final crust.Place each dough ball in an airtight, lightly greased container and allow to prove for another 24-48 hours in the refrigerator.
- Once it's time to bake, remove dough balls from the refrigerator and rest at room temperature for around 4 hours.
- To shape the dough:Toss the dough ball in a 50/50 mix of semolina and 00 flour. This will prevent the dough from sticking when stretching.Place the dough ball on a lightly floured surface and use your fingertips to press out the air from the center, leaving just under an inch of dough on the edge. This will help create a nice, airy cornicione (crust), especially when baking Neapolitan-style pizza. For Pizza Tonda Romana or other thin-crust styles, press the dough flat all the way to the edge by hand or use a rolling pin for an even, crisp base.
- To stretch the dough:Gently lift and transfer between the palms and wrists of your hands a few times.Place the dough on your knuckles and lightly stretch and rotate until you're satisfied with the size and shape. Be sure to stretch the dough evenly and not too thin, as this may cause the dough to tear.
- Ready to bake:For best results, we recommend using a quality home pizza oven, such as an Ooni pizza oven, or a pizza steel or stone if baking in a home oven.
For Focaccia, Detroit Style, and Sicilian Style:
- Place the dough in an airtight container greased with EVOO. Drizzle more EVOO over the dough ball, rubbing it evenly across the surface. Allow to bulk ferment for 8 – 12 hours at room temperature.
- After bulk fermentation, move the dough to an oiled tray or pan (we like to use the medium Ooni Detroit Style pan, 32.4 x 24.1 x 5.9 cm). Drizzle more EVOO on top and prove for another 24 – 48 hours in the refrigerator.
- After cold fermentation, remove from fridge, leave to rest at room temperature for around 4 hours.
- After 4 hours at room temperature, begin to lightly press and stretch the dough. Gently pull from underneath while pressing until the dough is nearly at the edges of the pan.
- Cover and proof for another 15-20 minutes to allow the dough to relax and expand further.
- After proofing, press and stretch again until the dough comfortably reaches the edges of the pan. Drizzle with a little more EVOO, then use your fingertips to form dimples in the dough.
- Ready to bake:For best results, we recommend using a quality home pizza oven, such as an Ooni pizza oven, or a pizza steel or stone if baking in a home oven.
Tried this recipe?Let us know how it was!
