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.
Ingredients
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500g 00 flour (or bread flour)
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325ml lukewarm water
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2 tsp sea salt
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1 tsp sugar
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2 tsp instant dry yeast (or 7g)
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1 tbsp olive oil (optional)
Instructions
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In a large bowl, whisk together flour and salt.
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In a separate bowl or measuring jug, combine lukewarm water, sugar, and yeast. Let sit for 5–10 minutes until foamy.
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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).
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Add olive oil and knead until fully incorporated, if using.
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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.
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Punch down the dough and divide into 2–3 equal portions. Shape into balls and let rest, covered, for 30 minutes.
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Shape and stretch into pizzas on a lightly floured surface.
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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
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00 flour gives the best texture in high-heat ovens but bread flour works well too.
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Cold fermenting adds complexity and chew to the dough.
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Ideal for Ooni or any pizza oven that reaches 700°F+ (370°C+).
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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
