Pizza Napoletana · Christian Oppegaard
Three recipes —
Three recipes —
one to five days
A one-day dough for quick results. A three-day dough with specialty flour for deeper flavour. And a biga pre-ferment for those who want to go all the way. All tested and used at Konglungen.
01
One-day dough —
standard 00 flour
standard 00 flour
The most accessible starting point. Standard 00 flour from any supermarket, poolish overnight, and pizza ready for dinner the next day. The app does all the calculations.
FlourStandard 00 flour
Hydration62%
Salt3%
Total time~24 hours
Dough balls260–280 g
ToolPizzapp
The finished pizza — this is what you're aiming for.
Ingredients
Poolish (30%)
Flour (30 %)See Pizzapp
WaterSee Pizzapp
Main dough
Flour (70 %)See Pizzapp
Water (total 62%)See Pizzapp
Fresh yeastSee Pizzapp
Salt3%
Use Pizzapp: enter number of guests, weight per ball (260–280 g), room-temp proofing 09:00–18:00, poolish 30%.
Friday9:00 pm~12 hrs proofing
Make poolish
Mix flour (30%) and water. Cover with cling film secured with a rubber band. Leave at room temperature until Saturday 9:00 am.
Saturday9:00 am
Knead the main dough
Place bowl on scales (tare). Add 4 ice cubes. Add water. Pour a little water into a glass and mix in salt. Mix yeast into the water in the bowl. Add poolish. Add flour gradually. Machine: knead 15 min, add salt water, knead 5 min. By hand: knead ~10 min until smooth.
Saturday9:30 am~4.5 hrs proofing
First proof
Cover with cling film, rest 20 min. Knead lightly, return to bowl. Cover and let proof until 2:00 pm.
Saturday2:00 pm
Shape dough balls
Divide by weight (260–280 g). Shape the balls and place in individual, lightly oiled boxes (IKEA 365+). Cover.
Saturday6:00 pm
Ready to bake
Gently shape the bases. Top and bake at maximum temperature with a preheated pizza steel or stone.
Remember: Ice cubes when using a machine keep dough temperature below 24 °C — this is essential for even proofing.
02
Three-day dough —
specialty flour and cold proofing
specialty flour and cold proofing
With Manitoba flour and a long cold proof you get more complex flavour and better structure. Specialty flour is available from Smak av Italia (Slemmestad / Vulkan).
Flour20% Manitoba + 00
Hydration62%
Salt3%
Total timeWed–Fri (72 hrs)
Dough balls4 × 265 g
Cold proof24 hours
The topping station at Konglungen — everyone makes their own pizza.
Ingredients
Poolish
Flour321 g
Water321 g
Fresh yeast1.26 g
Salt water (refrigerator)
Salt19 g
Fresh yeast0.48 g
Water77 g
Main dough
Manitoba flour (20%)See Pizzapp
00 flour (e.g. Antigrumi)See Pizzapp
Specialty flour: Smak av Italia, Slemmestad or Vulkan, Oslo.
Wednesday9:00 pm~10 hrs proofing
Make poolish
Mix 321 g flour + 321 g water + 1.26 g fresh yeast. Stir until smooth. Cover tightly. Leave until Thursday 7:00 am. At the same time put 19 g salt, 0.48 g fresh yeast and 77 g water in a glass in the fridge.
Thursday7:00 am
Knead the dough
Mix poolish with 321 g flour. Add salt water and yeast water gradually over 5 min. Machine (15 min low speed) or by hand until smooth. Add remaining water with salt, knead 5 min. Rest 20 min under cling film. Stretch and fold, then "close" the dough.
Thursday7:30 am~24 hrs cold proof
Cold proof
Place dough in a bowl with a plastic lid. Refrigerate until Friday 7:00 am.
Friday7:00 am
Dough balls
Divide into 4 balls of 265 g each. Place in lightly oiled proofing boxes. Return to the fridge until 2:00 pm.
Friday2:00 pm4 hrs room temp
Final proof
Remove the balls and leave at room temperature. Rest until 6:00 pm.
Friday6:00 pm
Bake
Shape the bases and bake at maximum temperature. Use ice when kneading to keep dough below 24 °C.
03
Biga pre-ferment —
five days for the finest bases
five days for the finest bases
Biga is a dry, stiff pre-ferment that gives extra complex flavour, great structure and a thinner, airier base. Well worth the five days.
Utbytte7 × 265 g
Hydration64%
Salt2.8%
Total timeTue–Sat (5 days)
Finished dough1,855 g
Cold proof48 hours
The pizza station at Konglungen — the wood-fired oven is the heart of it all.
Ingredients
Biga (30%)
Manitoba flour350 g
Water (20–21 °C)158 g
Fresh yeast2.2 g
Main dough
Manitoba flour150 g
Tipo 00 flour665 g
Water (5–10 °C, kaldt)560 g
Salt33 g
Tuesday9:00 pm~24 hrs cold proof
Make biga
Dissolve yeast in water (20–21 °C). Add flour and mix to a dry, crumbly mass — it should not be smooth. Place in a container with a lid and refrigerate (3 °C).
Wednesday9:00 pm
Mix main dough
Remove biga from fridge and break into pieces. Mix with 75% of the water (cold, 5–10 °C) until biga is dissolved. Add flour gradually. Add salt. Add remaining water slowly to build hydration and gluten. Place directly in fridge (3 °C).
Thu + FriRefrigerator~48 hrs cold proof
Cold proof
Leave dough undisturbed in the refrigerator for two days.
Saturday7:00 am5–6 hrs warming
Warm-up
Remove dough from fridge. Leave at room temperature (22–24 °C) for 5–6 hours.
Saturday12:30 pm3–4 hrs proofing
Ball up
Divide into 265 g balls. Place in proofing boxes with lid/cling film. Leave for 3–4 hours at room temperature.
Saturday4:00 pm
Bake
Wood-fired oven: 450–480 °C · 60–90 seconds.
Home oven + pizza steel: max temp (300–320 °C) · 6–7 min. Use top heat/grill for the last minute for colour.
Home oven + pizza steel: max temp (300–320 °C) · 6–7 min. Use top heat/grill for the last minute for colour.
The biga advantage: The dry pre-ferment breaks down starch more slowly, giving a more complex, nutty flavour and a better, lighter crust.
Good luck with the baking!
Christian Oppegaard
Konglungen Tennis Club · Est. 1874