Description
A simple, foolproof Ooni pizza dough recipe designed specifically for high-heat pizza ovens. Perfectly crisp on the outside and chewy on the inside.
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 tablespoon)
13 grams olive oil (1 tablespoon)
Semolina flour or cornmeal, for dusting
Instructions
1. In a large bowl, combine flour, salt, and yeast. Stir to combine.
2. Add warm water and olive oil. Mix until a shaggy dough forms.
3. Transfer to a floured surface and knead for 8 minutes, or use a stand mixer with dough hook on medium-low speed.
4. Divide the dough into 3 equal portions and shape into smooth balls.
5. Lightly oil each dough ball, cover with a damp towel, and let rise for 45 to 60 minutes until doubled in size.
6. (Optional) For best flavor, store dough in airtight containers in the fridge for 2 to 3 days.
7. When ready to use, remove dough and let come to room temperature for 30 to 45 minutes before shaping.
8. Preheat your Ooni pizza oven for 20 minutes until the stone reaches 750°F to 850°F.
9. Stretch dough into an 11-inch circle using hands and knuckles.
10. Dust pizza peel with semolina or cornmeal. Transfer stretched dough to peel.
11. Add toppings and slide pizza into the oven. Bake for 1 to 2 minutes, rotating as needed.
12. Remove, cool for 1 minute, slice, and serve hot.
Notes
You can use all-purpose flour instead of Tipo 00 with slightly chewier results.
Cold fermentation for up to 3 days improves flavor and texture significantly.
To freeze, store dough balls in oiled freezer bags and thaw overnight in the fridge before use.
- Prep Time: 1 hour
- Cook Time: 2 minutes
- Method: Pizza Oven
- Cuisine: Italian