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Dough for the Ooni pizza oven

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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Pizza Style: Neapolitan
Oven Type: Outdoor Pizza Oven
Keyword: Dough
Prep Time: 20 minutes
Cook Time: 2 minutes
Proof: 1 day
Total Time: 1 day 22 minutes
Servings: 3 270g dough balls


  • 500 g 00 flour Caputo "Pizzeria" is the ideal choice.
  • 1.5 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


Activate Yeast

  • Heat the water in the microwave for 30 seconds; this should result in 80-90F water. Add the yeast to the water and let sit for 5 minutes.


  • Meanwhile, in the bowl of a stand mixer (turned off!), mix together flour 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.


  • 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. Bulk ferment at room temperature (~70F) for 1-2 hours. You should see some slight rise in the dough but you don't want it to double in size.

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!