Mastering the Ooni Halo Pro for making pizza dough

Recently, I posted about how I created Pizza Planner, my first iOS app, to make scaling pizza dough easier. The next part of my learning experience was to develop a detailed recipe for how to make a Neapolitan-style dough using the new Ooni Halo Pro. As an early adopter of the tool, I couldn’t find a lot of information on best practices for the home cook. Spiral mixers, which the Halo Pro is, are generally larger tools used mostly in restaurants and bakeries. After a series of trial and errors, I have developed a recommended recipes using the Halo Pro. The recipe and step-by-step instructions is now fully incorporated into version 1.4 of Pizza Planner.

This recipe is specifically designed for a spiral mixer, which is a type of dough mixer that uses a spiral-shaped hook to knead the dough. The long rise time allows for better flavor development and texture. It’s the same basic recipe as Pizza Planner’s Neapolitan recipe, just with additional instruction on how to maximize the use of the spiral mixer. You need cold water, so there’s an extra step to make a biga with warm water to activate the yeast.

Scaled Recipe for 9 pizzas (~250g each)

Flour: 1466 g
Water: 953 g
Oil: 0.0 g
Yeast: 11.7 g
Salt: 44.0 g
Sugar: 0.0 g
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Total Dough: 2475 g
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