The No-Fail Ooni Pizza Dough Recipe
Let's face it, as incredible as Ooni pizza ovens are, they are notorious for having a steep learning curve. This recipe will eliminate any problems with the dough itself, leaving you with an awesome backbone for incredible pizzas.
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Servings: 3 270g dough balls
I bought 15 pizza ovens to hands-on test.It's a hobby, not an obsession! Here are the best pizza ovens.Equipment
Ingredients
- 500 g 00 flour Caputo "Pizzeria" is the ideal choice.
- 2 g Instant Dry Yeast Avoid the packets in the grocery store (they'll work in a pinch, but don't get the "pizza crust" one). I really like SAF Instant or Caputo yeast.
- 300 g Water Lukewarm to jumpstart the yeast
- 12 g Salt
Seriously. I have a lot of pizza ovens.Let me show you the best after hundreds of hours testing. Read my in-depth pizza oven reviews!Instructions
Mix
- Heat the water in the microwave for 30 seconds; this should result in 80-90F water.
- If you're using Fresh or Active Dry Yeast, mix the yeast into the water and let sit for 2 minutes. If you're using Instant Dry Yeast (IDY), proceed to the next step. Note: Caputo yeast is labeled as Active Dry yeast, but does not need to be activated in water (works as IDY).
- Meanwhile, in the bowl of a stand mixer (turned off!), mix together flour, yeast (if using IDY), and salt by hand. Fit the mixer with a dough hook and turn on medium. Slowly add water and mix until smooth and elastic, scraping down the flour on the sides with a spatula as needed, 5-8 minutes.
Rest
- Remove dough from bowl and briefly knead by hand to form a taut ball. Place on counter, cover it with the bowl, and allow to rest for 20 minutes.
Bulk Ferment
- Divide dough and shape into 3 balls. Place in a lightly oiled air-tight container with lid or bowl with plastic wrap. Ferment at room temperature (~70F) for 1 hour.
Cold Ferment
- Place in refrigerator overnight, or up to 48 hours. Remove the container from the fridge 3 hours before planning to cook, giving the dough time to come to room temperature.
Stretching Dough
- Mix equal parts 00 flour and semolina flour in a large bowl (just 00 flour will work as well but the addition of semolina helps prevent sticking when launching). Drop a dough ball into the flour to lightly coat both sides. On a lightly floured surface, using your fingers and starting from the center of the dough, begin stretching outward. The goal is to push any oxygen in the dough outwards toward the crust. Continue stretching until 12". Using a lightly floured bamboo peel, launch away into your 800-900F Ooni pizza oven!