Ooni Pizza Dough

Designed specifically for high-temperature ovens like the Ooni, this pizza dough recipe yields a crust that’s crisp on the outside, airy and chewy on the inside—just like traditional Neapolitan pizza. With a simple blend of flour, yeast, water, and salt, this dough is easy to prepare and produces restaurant-quality results at home. Whether you’re firing up a gas, wood, or charcoal Ooni oven, this recipe ensures a perfect base every time.

Why You’ll Love This Recipe

This dough is tailored for extreme heat, giving you that signature leopard-spotted crust and chewy bite that define authentic Italian pizza. The ingredients are basic and accessible, and the process is streamlined for both beginner and seasoned home pizza makers. Whether you use the dough immediately or allow it to ferment for more flavor complexity, it’s adaptable and consistently reliable.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 500g 00 flour (or bread flour)
• 325ml lukewarm water
• 2 tsp sea salt
• 1 tsp sugar
• 2 tsp instant dry yeast (or 7g)
• 1 tbsp olive oil (optional)

directions

1. In a large mixing bowl, whisk together the flour and salt.
2. In a separate bowl or jug, combine the lukewarm water, sugar, and yeast. Stir and let sit for 5–10 minutes until foamy.
3. Slowly add the yeast mixture to the flour, mixing as you go.
4. Knead the dough until it becomes smooth and elastic—about 8–10 minutes by hand or 5 minutes using a stand mixer with a dough hook.
5. Add olive oil (if using) and knead again until fully incorporated.
6. Cover the bowl with plastic wrap or a damp cloth. Let the dough rise in a warm place for 1–2 hours until doubled in size.
7. Once risen, divide the dough into 2–3 equal balls. Place them on a lightly floured surface, cover, and rest for another 30 minutes.
8. Shape into 10-inch pizza bases using your hands—avoid using a rolling pin to preserve the air pockets.
9. Use immediately or refrigerate for 24–48 hours for improved flavor and texture. Let chilled dough come to room temperature before baking in your Ooni oven.

Servings and timing

• Prep Time: 15 minutes
• Rise Time: 2 hours
• Total Time: 2 hours 15 minutes
• Servings: 2–3 (10-inch pizzas)
• Calories per serving (1/3 dough): 230 kcal

Variations

• Long Fermentation: For more flavor, ferment dough in the refrigerator for up to 72 hours.
• Whole Wheat: Substitute 20–30% of the flour with whole wheat for a more rustic crust.
• Sourdough: Replace yeast with active sourdough starter (adjust hydration accordingly) for natural leavening.
• Herb-Infused: Mix dried oregano, rosemary, or garlic powder into the dough for added flavor.
• Oil-Free: Skip the olive oil for a purist Neapolitan dough experience.

storage/reheating

Uncooked dough balls can be stored in the refrigerator for up to 3 days in lightly oiled, covered containers. For longer storage, freeze individual dough balls in freezer bags for up to 2 months. Thaw overnight in the refrigerator and let sit at room temperature for at least 1 hour before shaping.

Cooked pizza can be reheated in a hot oven or skillet for a few minutes to revive crispness. Avoid microwaving if you want to retain the crust’s texture.

FAQs

What’s the best dough recipe for Ooni pizza ovens?

A dough made with 00 flour, proper hydration, and a short-to-medium rise is ideal. This recipe balances strength and stretch for high-heat performance.

Can I use bread flour instead of 00 flour?

Yes, bread flour works well and gives the dough good structure. 00 flour creates a softer, more traditional Neapolitan-style crust.

Why is my pizza dough too sticky?

It may be overhydrated or under-kneaded. Add a bit more flour gradually and knead until smooth and elastic.

How do I stretch the dough properly?

Use your hands to gently stretch the dough from the center outward. Avoid rolling it flat to maintain the air pockets.

Do I need to par-bake this dough?

No, this dough is made for high-heat ovens like Ooni and cooks quickly without par-baking.

Can I prepare the dough in advance?

Yes, the dough can be refrigerated for 1–3 days or frozen for later use. Longer fermentation improves the flavor.

What hydration level is this dough?

This dough has approximately 65% hydration, which is ideal for high-heat ovens.

Why should I let the dough rest before shaping?

Resting helps relax the gluten, making the dough easier to shape and preventing shrinkage.

Can I use active dry yeast instead of instant?

Yes, but activate it fully in warm water for 10–15 minutes before mixing with flour.

Should I use a pizza peel with this dough?

Yes, a pizza peel dusted with flour or semolina is essential for transferring the dough into the Ooni oven cleanly.

Conclusion

With its chewy texture, blistered crust, and authentic flavor, this Ooni Pizza Dough recipe is your ticket to pizzeria-quality pies from the comfort of your home. Simple, reliable, and adaptable, it’s perfect for everything from weeknight dinners to pizza parties. Once you master this base, the creative possibilities are endless—from Margherita to pepperoni and beyond.

Ooni Pizza Dough

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• Author: Mari
• Total Time: 2 hours 15 minutes
• Yield: 2–3 10″ pizzas
• Diet: Vegetarian

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Description

Ooni Pizza Dough is the ultimate recipe for crispy, chewy, and airy pizza crusts in high-temperature pizza ovens like Ooni. With just flour, water, yeast, and salt, this simple dough delivers authentic, Neapolitan-style results at home—perfect for pizza nights and wood-fired flavor.

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Ingredients

• 500g 00 flour (or bread flour)

• 325ml lukewarm water

• 2 tsp sea salt

• 1 tsp sugar

• 2 tsp instant dry yeast (or 7g)

• 1 tbsp olive oil (optional)

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Instructions

1. In a large bowl, whisk together flour and salt.

2. In a separate bowl or measuring jug, combine lukewarm water, sugar, and yeast. Let sit for 5–10 minutes until foamy.

3. Slowly pour the wet ingredients into the flour mixture, mixing and kneading until a smooth, elastic dough forms (8–10 minutes by hand, or 5 minutes with a stand mixer).

4. Add olive oil and knead until fully incorporated, if using.

5. Cover the bowl with a damp towel or plastic wrap. Let rise in a warm area for 1–2 hours or until doubled in size.

6. Punch down the dough and divide into 2–3 equal portions. Shape into balls and let rest, covered, for 30 minutes.

7. Shape and stretch into pizzas on a lightly floured surface.

8. Use immediately or cold ferment in the fridge for 24–48 hours for deeper flavor. Let come to room temperature before baking in your Ooni or other high-heat oven.

Notes

• 00 flour gives the best texture in high-heat ovens but bread flour works well too.

• Cold fermenting adds complexity and chew to the dough.

• Ideal for Ooni or any pizza oven that reaches 700°F+ (370°C+).

• Dust your peel with semolina or flour to prevent sticking.

• Prep Time: 15 minutes
• Rise Time: 2 hours
• Category: Dough / Pizza
• Method: Mixed + Fermented
• Cuisine: Italian