Your Ooni oven demands a dough recipe that maximizes its capabilities if you’re passionate about creating pizza of the highest caliber at home. This recipe for Ooni Pizza Dough is straightforward, real, and made to produce that chewy, blistered crust that we all love. This guide will teach you how to make the fundamental component that makes your pizza stand out, regardless of whether you’re a daily dough enthusiast or a weekend pizza warrior.
Ooni Pizza Dough Recipe
Course: MainCuisine: ItalianDifficulty: Intermediate4
servings20
minutes1
minute250
kcalOoni Pizza Dough Recipe
Ingredients
500g (3⅓ cups) strong white bread flour
325ml (1⅓ cups) water, lukewarm
10g (2 tsp) fine sea salt
3g (1 tsp) active dry yeast (or 1g instant yeast or 10g fresh yeast)
1 tsp olive oil
Directions
- In a small bowl, dissolve the yeast in a bit of the lukewarm water. Let it sit for 5–10 minutes until foamy.
- In a large mixing bowl, combine the flour and salt. Slowly add the remaining water (including the yeast mixture if using active dry yeast). Mix until a rough dough forms.
- Knead by hand or in a stand mixer with a dough hook for about 10 minutes, until smooth and elastic. If the dough is too sticky, add a touch more flour; if too dry, a splash of water.
- Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a damp cloth or plastic wrap and let it rest at room temperature for 1–2 hours until slightly risen.
- Divide the dough into 4 equal portions (about 220–250g each). Shape each into a tight ball and place into separate covered containers or a tray with a lid. Refrigerate for 24–72 hours to develop flavor.
- Take the dough out of the fridge 2–3 hours before you plan to cook. Allow it to come to room temperature and proof until soft and puffy.
- On a lightly floured surface, stretch each dough ball gently into a 10–12 inch round. Avoid using a rolling pin to preserve air bubbles.
- Fire up the Ooni and preheat to around 850°F (450°C). Use an infrared thermometer to check the stone temperature.
- Add your desired sauce and toppings. Use a lightly floured pizza peel to launch the pizza into the oven.
- Cook for 60–90 seconds, rotating regularly for even cooking. The crust should be charred and bubbly.
Recipe Video
Serving Suggestions
For a typical Margherita, top your Ooni pizza dough with traditional ingredients like fresh mozzarella, basil, and San Marzano tomato sauce. Or use inventive ingredients like roasted veggies, burrata, or spicy salami. To make your pizza restaurant-caliber, sprinkle it with sea salt and drizzle it with olive oil right before serving. To complete the meal, serve with a chilled Italian lager or a side of arugula salad.
Savings Suggestions
Double or quadruple the dough recipe and let it cold ferment in the refrigerator for up to 72 hours to save time. After the first proof, you can also freeze dough balls; simply thaw them overnight in the refrigerator and then reheat them to room temperature before use. It is more economical to purchase flour and yeast in quantity, particularly if you bake frequently. Additionally, preparing the dough ahead of time reduces stress and increases flavor when hosting pizza nights.
FAQs
What kind of flour works best for making Ooni pizza dough?
A: For stretch and chew, “00” Italian flour or high-protein bread flour are ideal. Both work well with Ooni and other high-heat ovens.
Can I use cold fermentation to make this dough?
A: You can, however cold fermentation for 24 to 72 hours significantly enhances flavor and texture.
What is the ideal cooking time for pizza in an Ooni oven?
A: For even cooking, cook for 60 to 90 seconds at 850°F (450°C), rotating every 20 to 30 seconds.
Is it possible to freeze the dough?
A: After forming into dough balls, freeze. Before using, let it thaw overnight in the refrigerator.
What’s causing my dough to adhere to the peel?
A: Don’t overdo the pizza; use a lot of flour or vermicelli on the peel with wet toppings.
