Ooni Pizza Dough Recipe

I’ve been making pizza for years and this is the BEST pizza dough to use in your Ooni pizza oven. It’s a thin, chewy crust that creates a delicious Neapolitan-style pizza.

We’ve had our pizza oven for years and we love making pizza at home. One of the first things we had to figure out was a good dough recipe that would work well in the Ooni. We’ve tried premade dough with limited success and after many attempts of homemade dough, this recipe has quickly become our favorite.

Ooni Pizza Dough Recipe (for Pizza Ovens!)

This Ooni pizza dough recipe has the best chewy texture and flavor! Use it when cooking with any outdoor pizza oven.

Prep: 1h

Total: 1h2min

Yield: 3

Ingredients:

• 500 grams* Tipo 00 or all-purpose flour (3 ⅓ cups)
• 8 grams instant or active dry yeast (2 teaspoons)
• 7 grams kosher salt (1 teaspoon)
• 310 grams warm water (1 ¼ cups + 1 tablespoons)
• 13 grams olive oil (1 tablespoon)
• Semolina flour (or cornmeal), for dusting

Instruction:

1. Mix the dough: Combine the flour, salt, and yeast in a bowl or the bowl of your stand mixer. Stir to combine. Add the water and olive oil and stir until a raggy dough forms. Turn the dough out onto a floured surface.
2. Knead the dough: Knead the dough by pushing with the base of your palm, then reforming it into a ball. Continue kneading for 8 minutes until the dough feels pillowy and has a smooth, stretchy exterior. If the dough is very sticky, add a small amount of flour while kneading. Alternatively: attach the dough hook to a stand mixer and start the mixer on medium-low speed, then allow the mixer to knead for 8 minutes.
3. Rest the dough: After the kneading is finished, divide the dough into 3 equal pieces. Using floured hands, gently shape each half into a boule (ball shape) by folding the dough under itself. Set each boule on a floured surface and dab the dough with a bit of olive oil to keep it moist. Cover all boules with a damp towel and allow them to rise until doubled in size, about 45 minutes to 1 hour.
4. Optional: chill up to 3 days: The dough can be used immediately. However for the BEST flavor, transfer the dough to separate sealed containers, large enough for the dough to double in size again, and store in the refrigerator for 2 to 3 days. (We don’t always do this, but we try when possible because it makes for a noticeably nutty, unique flavor that truly is the best homemade pizza dough you’ve ever had.) You can also freeze pizza dough you don’t plan to use the day of.
5. **If you’re using the dough after refrigerating: The day of serving, remove the dough from the containers, place it on a lightly floured surface covered with a towel, and allow it to come to room temperature before stretching, 30 to 45 minutes.
6. Preheat the pizza oven.
7. Stretch the dough: When the oven is ready, dust the stainless steel pizza peel with cornmeal or semolina flour. To stretch the dough, place it on a lightly floured surface and gently press it into a circle, flipping several times and adding a pinch of flour if it is too sticky. Once you have about an 8-inch circle, pick up the dough and gently drape it over the knuckles on both of your hands. Slowly rotate it around, allowing gravity to stretch it into a circle about 11 inches in diameter. Do not overwork or fold the dough. If the dough starts to resist stretching, put it down and allow it to rest for a few minutes, at which point it will stretch more easily. Gently place the dough onto the pizza peel.
8. Top the pizza according to the pizza recipe you’re using.
9. Use the pizza peel to carefully transfer the pizza to the pizza oven. Bake the pizza until the cheese is melted and the crust is lightly charred, about 1 to 2 minutes in a pizza oven (follow the specific instructions that accompany your oven). Allow the pizza to cool for a minute, then slice into pieces and serve immediately.

The Best Ooni Pizza Dough

This is the best pizza dough for the Ooni pizza oven. It makes a chewy Neapolitan-style crust.

Prep: 4h20min

Total: 4h25min

Yield: 2

Serving Size: 1/2 pizza

Nutrition Facts: servingSize 1/2 pizza, calories 289 calories, Sugar 0.2 g, Sodium 779.1 mg, Fat 1.7 g, Saturated Fat 0.3 g, Trans Fat 0 g, Carbohydrate 58.7 g, Fiber 2.3 g, Protein 8.2 g, Cholesterol 0 mg

Ingredients:

• 153g (1 cup plus 1 tablespoons) 00 flour
• 153g (1 cup plus 2 tablespoons) all purpose flour
• 8g (1 teaspoon) salt
• 3g (1 teaspoon) active dry yeast
• 4g (1 teaspoon) olive oil
• 200g (a little less than 1 cup) of very warm water

Instruction:

1. In a large mixing bowl, combine the flours and salt. Mix to distribute the salt.
2. In a separate bowl, add the warm water, olive oil, and yeast. Stir until the yeast is dissolved.
3. Add the yeast mixture to the flour.
4. Using a stand mixer with a dough hook, mix for 3 minutes on the lowest setting.
5. Let the dough rest for 15 minutes, then mix for an additional 3 minutes.
6. Separate the dough into two balls. Place on a floured cutting board and cover with a damp cloth. Let rise for 4-6 hours.

Ooni Pizza Dough (For Pizza Ovens)

This Ooni pizza dough recipe makes the best dough for pizza ovens. It has a lower hydration which is exactly what you want when you cook pizza quickly at high heat. The lower hydration makes the dough easy to work with and prevents it from sticking to the pizza peel or the inside of the pizza oven. The process in this recipe is a little different than our American-style fast pizza dough recipe. This recipe tips its hat to the Neapolitan standards of making pizza dough. Instead of adding water to the flour, we add flour to the water.

Prep: 20min

Total: 6h21min30sec

Serving Size: 2 slices of cooked pizza dough

Nutrition Facts: calories 87 calories, Carbohydrate 18 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, Saturated Fat 0 grams saturated fat, servingSize 2 slices of cooked pizza dough, Sodium 401 milligrams sodium, Sugar 0 grams sugar, Trans Fat 0 grams trans fat, unSaturated Fat 0 grams unsaturated fat

Ingredients:

• 1-2/3 cups water (394 grams)
• 3 teaspoons table salt (18 grams)**
• 5-1/3 cups Tipo 00 flour (640 grams) or 680 grams All-purpose flour
• 2 teaspoons instant dried yeast (6 grams)

Instruction:

1. Add the water to a large mixing bowl (or use the bowl of a stand mixer) and stir in the salt until it dissolves.
2. Stir in approximately 1 to 1-1/2 cups of flour. It will look like a thin crepe batter at this point. (The small amount of flour provides a buffer between the salt and the yeast).
3. Stir in the yeast (if you plan to cold ferment the dough for 72 hours, reduce the yeast to 1/4 teaspoon or 0.75 grams).
4. Gradually add the rest of the flour in 1/2 to 1 cup increments. Stir well between additions. Adding the flour slowly gives it time to absorb the water. If there is any flour that does not get incorporated, you can knead it into the dough in the next step.
5. Transfer the dough to the countertop and knead until smooth (or use a stand mixer). The dough will seem dry at first but it will start to come together as you knead it. It will take about 10 to 20 minutes to knead the dough until it gets to a smooth consistency. If the dough seems sticky, dust the countertop with some flour.
6. Place the dough in an oiled bowl and cover it with a damp towel.
7. Let the dough rest in a warm, dry area for 2 to 4 hours (or in the fridge for 24 to 72 hours if you want to do a slow ferment).
8. Divide the dough into 2 to 4 equal portions and shape each portion into a round ball.
9. Place the dough balls on a tray. Coat them in a thin film of olive oil and cover them with plastic wrap. Let them sit at room temperature for 2 to 4 hours or until doubled in size.
10. At this point, you can either make your pizzas, or freeze the dough balls for up to three months.
11. To make pizza, place each dough ball on a floured surface and use your fingers to push and stretch the dough into pizza rounds (or any shape you want).
12. Top the dough with toppings of choice and transfer it to a lightly floured pizza peel.
13. Make sure the pizza moves freely on the pizza peel when you shake it back and forth. If it doesn’t move freely, lift the edges and add a dusting of flour under the pizza or lift the edge and blow a puff of air under the pizza.
14. Slide the pizza into the Ooni pizza oven (or other outdoor pizza oven) and bake at 700° to 900°F for 1 to 2 minutes. Turn the pizza ever 20 to 30 seconds to ensure it cooks evenly.

Ooni Pizza Dough

A delicious pizza dough recipe that gives you a chewy, bubby and crisp crust in the Ooni pizza oven or any wood fired oven. This will also work in your regular oven set as hot as you can get it, though it won’t get as bubby as when cooked in a wood fired pizza. This makes 6-8 individual pizzas. *You can also brush this dough with olive oil, garlic and herbs for a tasty flatbread.

Prep: 20min

Total: 140min

Yield: 8

Serving Size: 1 serving

Nutrition Facts: Carbohydrate 51 g, Protein 7 g, Fat 1 g, Saturated Fat 0.1 g, Sodium 441 mg, Fiber 2 g, Sugar 0.4 g, calories 244 kcal, unSaturated Fat 0.4 g, servingSize 1 serving

Ingredients:

• 1 tbsp Traditional Yeast
• 1/2 tsp Sugar
• 2 c Warm Water
• 4 1/4 c Unbleached All Purpose Flour (Plus extra for sprinkling on balls and peel)
• 1 1/2 tsp Salt
• 1 1/2 C Passata or tomato basil sauce (You can try alfredo, pesto or other sauces too)
• Toppings you like: ham, pineapple, pepperoni, mushrooms, peppers, roasted veggies, prosciutto, salami, herbs etc.
• Cheese of your choice: Mozzarella, burrata, provolone, taleggio, goat, feta etc.

Instruction:

1. Into a large bowl or stand mixer bowl, add yeast, sugar and warm water. (Water should be quite warm but not hot so you don’t kill the yeast) Stir and let sit for 10 minutes to get foamy (activate) while you assemble other ingredients.
2. In a separate bowl or large measuring cup, mix flour and salt to combine well and then pour into wet ingredients. Stir together or turn on mixer with dough hook to low until it comes into a ball and then knead with mixer or by hand for 10 minutes. Put dough back in bowl if you’ve kneaded by hand.
3. Cover bowl loosely with plastic wrap (leave air escape hole) or a clean tea towel and leave dough inside to rise in a warm spot in your kitchen. (On top of the fridge or a warm, draft free corner is perfect.)Let rise 1.5- 3 hours until dough has doubled in size. If your dough gets too big for your bowl, give a quick stir to punch it down and continue to let rise.
4. Preheat your Ooni oven for 20-30 minutes (or preheat your oven with a pizza stone to 500′ F). I like to put these on parchment paper so I have no mess and they don’t stick.
5. Punch down your dough and divide into 6-8 equal sized pieces. Shape each piece into a ball by tucking the edges under making the top smooth and place on a tray or sheet of parchment. Let rest 15-20 minutes, then flatten each ball out one at a time, place on well floured pizza peel and add toppings.
6. Top with favourite toppings but don’t overdo the toppings or it won’t cook nice and evenly. Slide your pizza in the oven and jerk the pizza peel back. These cook FAST! Our pizza’s cook in about 1.5-3 minutes each so watch them carefully. We like to turn them once using the peel and fork to keep the cooking even . Once it’s bubbly and browned to your preference, it’s done. Take it out and slide it onto a cooling racks or wooden cutting board to cool a few minutes before slicing.
7. *Optional: You can add some fresh basil, arugula, balsamic reduction or other fun condiments as soon as the pizza comes out of the oven too!

Easy Pizza Dough at Home ft. Chef Jason | Making Pizza At Home

FAQ

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