The Ultimate Ooni Pizza Dough Recipe for Perfect Homemade Pizza

There’s nothing quite like biting into a perfectly crisp, wood-fired pizza fresh from your Ooni oven. But the secret to an incredible pizza lies in the dough. A well-made Ooni pizza dough recipe ensures a crispy crust with a chewy interior, just like your favorite Neapolitan-style pizzeria.

In this guide, we’ll walk you through the best Ooni pizza dough recipe, including step-by-step instructions, pro tips for the perfect rise, and answers to common dough-making questions. Whether you’re a beginner or a seasoned pizza enthusiast, this recipe will help you achieve pizza perfection every time.

Why This Ooni Pizza Dough Recipe Works

Before diving into the recipe, let’s understand what makes this dough ideal for Ooni ovens:

• High hydration (60-65%) – Creates a light, airy crust with those signature charred bubbles.
• Double fermentation – Enhances flavor and texture.
• 00 flour or bread flour – Provides the perfect gluten structure for stretchability.
• Simple ingredients – Just flour, water, yeast, salt, and a touch of olive oil.

Now, let’s get into the details.

Classic Ooni Pizza Dough Recipe

Ingredients (Makes 4 x 10-12 inch pizzas)

• 500g (3 ¾ cups) Tipo 00 flour or bread flour (high-protein for best results)
• 325ml (1 ⅓ cups) warm water (65% hydration)
• 3g (1 tsp) active dry yeast or instant yeast
• 10g (2 tsp) fine sea salt
• 1 tbsp olive oil (optional, for elasticity)

Step-by-Step Instructions

1. Mixing the Dough

1. Dissolve the yeast – In a small bowl, mix warm water (about 95°F/35°C) with yeast. Let it sit for 5 minutes until frothy (skip this step if using instant yeast).
2. Combine dry ingredients – In a large mixing bowl, whisk flour and salt.
3. Form the dough – Make a well in the flour, pour in the yeast mixture (and olive oil if using), and mix until a shaggy dough forms.

2. Kneading the Dough

• By hand: Turn the dough onto a lightly floured surface and knead for 10 minutes until smooth and elastic.
• Stand mixer: Use a dough hook on medium speed for 5-7 minutes.

The dough should be slightly sticky but not wet. If too dry, add 1 tbsp water; if too sticky, add a little flour.

3. First Fermentation (Bulk Rise)

• Place the dough in a lightly oiled bowl, cover with a damp towel or plastic wrap, and let it rise at room temperature (68-75°F/20-24°C) for 2 hours, or until doubled in size.
• For deeper flavor, refrigerate for 24-72 hours (cold fermentation).

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4. Dividing and Shaping

• Turn the dough onto a floured surface and divide into 4 equal balls (about 200g each).
• Shape each into a tight ball by tucking the edges underneath.

5. Second Fermentation (Proofing)

• Place dough balls on a floured tray, cover, and let rest for:
  • 1-2 hours at room temperature for same-day use.
  • Up to 24 hours in the fridge for better flavor (bring to room temp before stretching).

6. Stretching and Baking

1. Preheat your Ooni oven – Aim for 750°F-900°F (400°C-480°C) for 20-30 minutes.
2. Stretch the dough – Gently press from the center outward, leaving a thicker crust.
3. Top and bake – Launch your pizza into the Ooni and rotate every 15-20 seconds for even cooking (typically 60-90 seconds total).

Pro Tips for the Best Ooni Pizza Dough

✅ Use a digital scale – Measuring by weight ensures accuracy.
✅ Adjust hydration based on flour – Tipo 00 flour works best at 60-65% hydration.
✅ Cold ferment for flavor – A 48-hour rise in the fridge enhances taste and texture.
✅ Let dough relax – If it resists stretching, cover and wait 10 minutes.
✅ Semolina for launching – Prevents sticking and adds crunch.

FAQs: Ooni Pizza Dough Troubleshooting

1. Why is my Ooni pizza dough tough?

Over-kneading or too little hydration can make dough tough. Stick to 60-65% hydration and knead just until smooth.

2. Can I use all-purpose flour?

Yes, but bread flour or Tipo 00 yields better texture.

3. How do I store leftover dough?

Refrigerate for up to 3 days or freeze for a month (thaw in the fridge before using).

4. Why isn’t my dough rising?

Old yeast or cold environments can slow fermentation. Use fresh yeast and keep dough in a warm spot.

5. How thin should I stretch Ooni pizza dough?

Aim for about ¼-inch thickness, slightly thicker at the edges for a puffy crust.

Final Thoughts: Master Your Ooni Pizza Game

Perfecting your Ooni pizza dough recipe takes practice, but the results are worth it. With the right ingredients, technique, and a little patience, you’ll be making restaurant-quality Neapolitan pizza at home.

Related Topics:

History of the Sandwich

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